Tuesday, June 29, 2010
Peach Hand Pies
I found some fresh South Carolina peaches at the market the other day, just begging for me to take them home. So I did. Five pounds of them, to be exact. I had no idea what I was going to do with them (I should have planned to can them , but I couldn't muster up the ambition or energy for such a venture!). What's a girl to do?? I decided that they needed to be made into pie--cute, mini, peach pies.
Peach Hand Pies
adapted from "Get-Togethers with Gooseberry Patch"
Yields 16 hand pies
2 tbl. butter
8 tsp. cornstarch
2/3 cup plus 2 tbl. sugar, divided
2 lbs. peaches, peeled, pitted, and diced
2 tsp. cinnamon
1/8 tsp. salt
2 tbl. lemon juice
1 recipe Pie Crust Dough, divided into fourths
2-3 tbl. butter, softened for spreading
1 egg, beaten
Melt butter in a skillet over medium heat. Combine cornstarch with 2/3 cup sugar; add to skillet. Stir in peaches, cinnamon, and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for 1 minute; remove from heat and stir in lemon juice. Cool completely and set aside.
Divide pie crust dough into fourths; roll into a 9-inch circle. With a pizza cutter, cut into quarters (you will have 4 triangles from each fourth of dough. Lightly spread each triangle with a small amount of butter; spoon 2 tbl. peach filling into the center of each quarter, leaving 3/4-inch of dough uncovered on each side. Fold dough over filling pressed edges together with a fork to seal. Repeat with remaining 3 fourths of dough. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a small slit in the top of each pie.
Bake at 425-degrees for 18-20 minutes until golden. Remove to wire racks to cool.