Peach Hand Pies

I have stumbled onto a beautiful culinary discovery! Hand pies! Of course, you have probably had one from McDonald's, or those kind you can get at the supermarket wrapped in a waxy paper. But if you've never had a homemade hand pie, allow me to introduce you...

A hand pie is, in it's simplest form, a circle of golden pie crust folded over a delectable filling. The result is an adorable, scrumptious, hand-held, infinitely variable pastry! Under a flash of inspiration yesterday afternoon, I searched "mini pies" online and happened upon this idea. Putting other recipes aside, I chose the starting point of my mom's own pie crust (which you can find here), and improvised from there. To up the flavor a bit, I swapped out half the shortening for butter, which was delicious. It's so simple! Just roll the pastry out, cut into 5 inch circles (or whatever size you like), put filling on half, and pinch to close!

I used peach for the filling, but now I am itching to try other fruits (Apples, anyone? And my freezer is loaded with strawberries, cherries and huckleberries!), as well as something savory (Maybe a pizza pocket? Maybe something Greek style?)- the possibilities now seem endless! Beware, though, it's hard to stop eating these cute, flaky, little pies!

Bake some up to take on your next picnic or surprise your guests with a darling treat after a summer barbecue- kids and adults alike will find them appealing and delicious!

Peach (or any other filling) Hand Pies
(printable version)
a KitchenJoy original recipe

makes about 7-8 pies

1 recipe Mom's single pie crust (swap half the shortening with butter for flavor)

1-2 ripe peaches (approx.), diced (you can leave skin on or peel)

1-2 TB brown sugar

1-2 TB flour

1/4 tsp cinnamon

1/4 tsp nutmeg

Mix diced peaches, sugar, flour and spice together. Set aside.

Make pie crust dough. Roll out on floured surface to desired thickness. Cut into 5 inch circles. Place circles on cookie sheet.

Spoon 1-2 TB of filling on one side of each circle; fold other half of dough over filling. Pinch to close.

Crimp edges to seal or press lightly with fork tines. Poke holes or make slits in tops of pies.

Sprinkle with granulated sugar if desired.

Chill at least one hour.

Bake in preheated 450 oven 15-20 min (mine were done at 18) or until golden brown and filling is bubbly.

Serve warm or cold.

Tip: if you don't have time to make a homemade pie crust dough, use store-bought!