Peach Hand 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.
Explore more recipes like this in the Culinary Trails around Louisiana or sign up to receive the eNewsletter packed with information, recipes and tips for your next trip to Louisiana. Visit Louisiana Kitchen & Culture Magazine.