Hand Peach Pies Recipe
August 2014 Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.
- 2 pounds fresh ripe peaches
- 2 cups sugar
- ½ cinnamon stick
- 1 pinch salt
- ¼ teaspoon ground allspice
- 3 packages refrigerated raw pie dough
- 2 egg whites, beaten
- 1 stick butter, melted
Method of Preparation:
- Rinse peaches. Peel and remove pit; chop finely and place in a heavy bottom saucepan over low heat. Add sugar, cinnamon, salt, and allspice; stir well.
- Cook, stirring occasionally, until peach filling becomes very thick, about 35 to 55 minutes*. Once thick, remove from heat, transfer to a bowl, and cool at least 4 hours. *Chef's note: the jucier the peaches, the longer it will take the filling to thicken.
- Preheat oven to 375ºF. Remove and discard cinnamon stick from chilled peach filling.
- Unroll each pie dough onto a lightly floured surface; cut each in half and brush beaten egg whites evenly along the edges. Spoon about a quarter cup chilled peach filling onto one side of each half-moon. Fold dough over other half; seal all around, using tongs of a fork. Poke a few holes in top as a vent for steam. Repeat process with remaining dough and filling.
- Place each hand pie on a greased baking sheet. Brush tops evenly with melted butter. Bake at 375ºF for 20-25 minutes or until golden. Makes 12 hand pies.
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