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Blueberry Peach Hand Pies

Simple, yet packed with flavor, these hand pies keep summer happening all year round.
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

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

  1. 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.
  2. 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.
  3. 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.
    Filling for blueberry peach hand pies.
  4. 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."
  5. 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.
    Adding filling to pie dough for hand pies.
  6. 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.
  7. Repeat with the second batch of dough.
  8. 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.
    Hand pies ready to bake.
  9. 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