With an abundance of fresh peaches and berries tucked in our trunk, we create edible art in the form of hand pies. The rustic pastries are ideal for a summer picnic. They’re simply adorable, easily transportable, and adaptable to any kind of filling. We assemble an array of flavors- some plain peach, others with the addition of ginger, blueberries and blackberries.
Peach and Berry Hand Pies
4 diced peaches
1 T lemon juice
1/2 t grated fresh ginger
1 t vanilla extract
3 T granulated sugar
pinch of salt
2 T flour
handful of berries (we used blueberries and blackberries)
frozen pie crust, thawed (feel free to use homemade!)
1 beaten egg
extra sugar for sprinkling
Preheat the oven to 375 degrees Fahrenheit. Remove the two pie dough crusts out of the refrigerator and let stand at room temperature. In a bowl, combine the peaches, elected berries, lemon juice, ginger, vanilla, sugar and salt and let macerate for 15-20 minutes. Stir in the flour.
On a floured surface, roll out the pie dough. Using a 5-inch circle (we used a small ice cream bowl), trace and cut out the circles in the dough. Add a spoonful of the fruit mixture to the center of each little pie and gently fold the circle to form a half moon. Using a fork, adhere the edges together.
Lay each crescent onto a parchment-lined baking sheet. Brush each pie with the beaten egg and a light dusting of sugar. Before baking, pierce each pie with a knife. Cook for 20-22 minutes until golden. Makes approximately 12 small pies.