These simple blueberry peach hand pies solve a not-too-serious (first world) problem I’ve had for years. I love the concept of fruit pies, especially when they contain summer fruit. However, I often find that the high ration of fruit to pie leaves me wishing for a less fruit-filled pie.
A galette or French-style pie without a pie-pan appeals to me. Peach galette, raspberry blueberry galette, or one with several different fruits mixed together solves my problem. Except that when celebrating a uniquely American holiday such as Labor Day, a French dessert hardly seems appropriate.
Enter hand pies. Call them American galettes or call galettes (at least small ones) the French version of hand pies. Either way, hand pies are the perfect American-style treat. Filled with summer fruit such as peaches and blueberries, they are my idea of Labor Day dessert heaven.
The ingredients are similar to a pie: pie dough, fruit, a bit of flour and a few other ingredients for the filling and topping.
However, hand pies take much less time to bake. Plus, they are much more fun to eat – no plate or fork required.
The inspiration for my simple blueberry peach hand pies was a stroll through Lori’s Culinary Creations. Lori is my Secret Recipe Club partner this month. Her tag line is “kitchen adventures for empty nesters”, though Lori’s blog is filled with recipes that anyone would enjoy. I loved the flavor profile of peach mango salsa with corn and avocado and I was smitten with the idea of making muffins with fresh pineapple. Still, it was her hand pies that won my heart.
Tips for Making Blueberry Peach Hand Pies
- Dough – Use any pie dough you please, homemade or store-bought. Just keep in mind that the better the dough, the yummier the hand pie. I try to keep the bottom side of the hand pie a bit thicker than the top, because otherwise, the hand pies tend to fall apart in your hand.
- Fruit – Again, the hand pie will only taste as good as its components. If you use frozen fruit, make sure that it’s good quality. If you can get wonderful blueberries and peaches at a farmers market or store now, you can freeze them for using in colder months.
- What size to make the hand pies? You should be able to hold (and eat) these in your hand. Like slices of pizza. That’s why they are called “hand pies!” Duh. (Do you hear me, beloved brother-in-law, who ate one of these hand pies on a plate with a fork. Goodness! I appreciated his compliments but question his food-eating judgment.) Between 3 and 4 inches per side is about the maximum that you can make them without running the risk of hand pie collapse.
Blueberry Peach Hand Pies
Ingredients
- 2 pie crusts either homemade or store-bought
- 1 cup blueberries
- 2 medium-large peaches, cut into 1/2-inch pieces about 1 1/2 cups chopped
- 1/4 cup flour all purpose or almond
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 teaspoon Amaretto or other liqueur
Topping
- 1 egg yolk
- 1 teaspoon water
- 2 tablespoons raw or turbinado sugar can substitute sanding sugar or even regular, granulated white sugar
Instructions
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If using homemade pie dough, prepare the dough and leave it refrigerated while you make the fruit filling. If using store-bought dough that is frozen, defrost it and refrigerate.
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Preheat the oven to the temperature required for your pie dough according to the instructions for that particular dough. If you are uncertain what temperature to use, pre-heat the oven to 375 degrees F. Put parchment paper or silicone mats on two half-sheet cookie sheets.
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Mix together the peaches and blueberries in a medium-large bowl. Add the flour, sugar, vanilla, and liqueur to the fruit. Gently toss the ingredients.
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Roll out one of the 2 pieces of pie dough into roughly a 12-inch square. Cut into equal pieces, or use a cookie cutter to make tops and bottoms for 4 - 5 hand pies. For half the pieces, roll them just slightly larger than the other half. the larger ones go on top, and need extra area for cover the fruit" bump."
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Tipping the spoon to eliminate most of the juices, or using a slotted spoon, place about 1/10-1/8th of the mixture in the middle of the smaller set of pie dough pieces. (Use less, i.e. 1/10th, if you've made tops and bottoms for 5 hand pies. Use more, i.e. 1/8th of the mixture, if you've made enough for 4 hand pies.
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Gently place the slightly larger pieces of dough on top of the smaller ones that have the fruit mounded in the middle. Close the hand pie by pressing the back side of a fork around the sides. Poke 1-2 holes into the top to let the steam out.
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Repeat with the second batch of dough.
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Mix the egg yolk with 1 teaspoon of water and brush the mixture over the tops of the hand pies. Sprinkle them with the sugar. If any of the edges are particularly ragged, you can cut cut them straighter with a knife before baking.
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Bake the hand pies for about 20 - 25 minutes, turning the cookie sheets halfway through, until the corners are browning and the tops look golden. Cool on the cookie sheet until you can handle them, then remove to a wire rack to cool to room temperature.
Recipe Notes
I used Dorie Greenspan's recipe for Sweet Tart Dough. Although the dough was a bit difficult to roll out, it's worth the effort. The final result is flaky and sweet, with a lovely, buttery taste.
Lori suggests that you can use either fresh or frozen fruit. If you use frozen, defrost and gently press a paper towel on them to soak up any excess water before mixing with the other ingredients.
Skinning the peaches is optional. I have a serrated edge peeler that makes it easy to do. If you want to peel and don't have that gadget, you can put the peaches in boiling water for about 1 minute, then cut into the skin and peel it off. The technique is the same as for peeling tomatoes.
Karen says
Oh Laura these look amazing!! What a great choice! I would make these right now if it wasn’t bedtime!
SallyBR says
I want two. I want two right now. Actually, make that four because my beloved husband just saw the picture and is here “why don’t you make those? why don’t you make those?”
absolutely awesome choice!
Emily @ Life on Food says
These little pies are the perfect send off to summer. Lovely! Great pick for SRC!
Erin @ Making Memories says
Yum! I completely agree with you – I love less filling and more of the delicious crust. These are perfect!
Sawsan Abu Farha says
I too love the crust almost as much as the fruit and think hand pies are the perfect balance between the two. Added to that they come with failsafe portion control!
It is dangerous having a whole fruit pie around the house
Laura says
Sawsan, “failsafe portion control” – LOL that’s perfect! Yes, it’s dangerous to have too much of a delicious sweet around our house too.
Sid @ Sid's Sea Palm Cooking says
Hand pies are the best of both worlds. Great SRC choice.
Laura says
Thanks Sid. Glad to know that there are other hand pie fans in the house.
Stephanie says
Whatever you call them, these pies look lovely. I love the inclusion of of almonds in your fruit filling. Wonderful SRC post!
Laura says
Stephanie, So glad you like the hand pies. They didn’t last long around here. And my visiting brother-in-law was so afraid that others would eat them first, he made me put one aside for his breakfast.
Bakingfanatic says
Lovely, tangy fruit bites of bliss
Laura says
Awww thanks Philip xoxo
Anna says
I WANT some of these right now. They look so amazing.
Laura says
Anna, I’d deliver but somehow I don’t think that they’d arrive in very good shape in BC. Besides, they’re simple to make and I’m sure yours will be delish.
Dorothy at Shockingly Delicious says
I have rarely met a pie I didn’t like, and these hand pies look fantastic! I was laughing at you, though, because I am the exact opposite. I always want maximum filling to the crust. The more fruit, the merrier, in my book. Wonderful SRC choice!
Laura says
Dorothy, So we’re opposite on the pie filling vs crust debate. But that’s what makes the world go round. And we agree that great pies come in small (as well as big) packages:)
Jeff says
Your brother is on one side of the spectrum. I’m on the other. I once ate a 9-inch double-crust pie by holding it in two hands as if it were a sandwich.
This was a terrific year for blueberries. You’r pies are a beautiful to make use of them.
Laura says
Jeff, Thanks for stopping by. I’m not sure I’d want to see you eat a full size double-crust pie by holding it in your hands, but I can appreciate how memorable it must be for you:)!
Lori Hart says
So glad you picked this one and also glad you enjoyed strolling through my blog. These are a favorite of ours.
Laura says
Lori, I did love cruising through your blog. And I’m sure I’ll get back to these hand pies soon.
olivia @ livforcake says
These sounds and look delicious, Laura! I agree about most hand pies being too filling heavy — the more crust the better for me!
Laura says
Haha OLivia, a girl after my own heart. Not too much filling and a lovely, flaky pie crust.
allie @ Through Her Looking Glass says
I am smitten with your hand pies Laura. Especially with blueberries and peaches, still in season around here. That’s the best combo ever. I have a blueberry peach tart we love. Hand pies are the perfect portable dessert – so nice to pack in picnic baskets and lunch boxes!
Laura says
Allie, Many thanks. I agree that handpies are the perfect portable dessert – and so glad that you liked the fruit combination in these.
Vanessa L Mulligan says
Can I freeze prior to baking and have them turn out just as good?
Laura says
Vanessa, I haven’t tried that but in principle, it should work. Hope you enjoy these hand pies.