me oh my pie {week 20}

I made these sweet, little hand pies for a cousin’s baby shower.  These pies may be bitty but they are big on flavor. The flaky and oh so buttery pie pastry and the peaches are such a perfect pairing.  Everything a pie should be. The sprinkling of coarse sugar for finishing helps them sparkle and stay a perfect flaky consistency. In a world where there were no calories, I’d make these beauties every day.

Peach Hand Pies {Week 20}

1 double butter pie pastry
Frozen or fresh peaches
2-3 tbs sugar
1-2 tbs flour
1 egg for beaten for wash
Sprinkling coarse sugar

Prepare pastry and make sure to chill well, at least an hour. Using a biscuit cutter shape into rounds.

Chop up peaches and toss with flour and sugar. Place a small portion on each round of dough, top with another round (with slits for steam). Note, you can use egg wash to seal discs and crimp with a fork. Once sealed, top with additional egg wash and coarse sprinkling sugar.

Bake on a rimmed cookie sheet at 425 until golden brown, around 15-20 minutes. Watch to make sure they don’t over brown.