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Peche a Trois’ (Peach Hand Pies, Crisp, Unadulterated)

Really, does this need an intro? Handpies of buttery, flakey crust filled with summer sweet peaches
Prep Time1 hour 30 minutes
Cook Time20 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: Peach handpies

Ingredients

Peach Hand Pies

    Pie or Galette Crust from Julia Childs

    • 2 cups AP flour
    • 7 ounces cold unsalted butter cut into 1/2 pieces
    • 1 tablespoon cold shortening or lard cut into 1/2 inch pieces
    • 1 tsp salt
    • 1/2 tsp sugar
    • 1/3 cup ice cold water reserve 1 tablespoon to finish dough

    Filling

    • 2 pounds fresh peaches
    • 1/4 cup flour
    • 1/4 cup granulated sugar + 1 T light brown sugar
    • Pinch of salt
    • 1 teaspoon bourbon
    • 1 teaspoon vanilla extract
    • 1/4 tsp cinnamon omit if you like
    • One egg yolk beaten with 2 tablespoons water for egg wash or cream
    • Coarse sanding sugar for decoration

    Instructions

    See above for directions for making pie dough!

      Filling

      • Make the filling. Peel and dice peaches into 1/2 inch pieces. Add remaining ingredients, mix gently and set aside. If you wish, add 1-2 tablespoons peach preserves.
      • Remove chilled dough from fridge, let stand a couple of minutes until pliable. Spoon 1.5 tablespoons filling onto one half of each rectangle or circle of dough. Brush a little water on the edge and fold in half. Seal and crimp edge with a fork. Repeat with remaining dough. Transfer to fridge and chill for 30 minutes. We used cream on our pies and sprinkled some sugar on top, you could use an egg wash if you like.
      • You can make these hand pies bigger or smaller as you want. The key is to keep the dough’s thickness at approximately 1/8 inch.
      • Preheat oven to 375 degrees. Remove pies from fridge and place on parchment lined baking sheet. Cut a small slit in each pie and brush with wash. Sprinkle with sugar and place in oven to bake.
      • Bake approximately 20 minutes until edges are golden brown. Remove and let cool slightly before serving.

      Peach Crisp

      • We had quite a bit of peach filling left so we made crisp using our apple crisp crumble topping recipe. So this is probably more crumble then you will need. Cut the recipe in half if you want. Fill lightly buttered ramekins with extra peach filling. Sprinkle crumble on top and bake at 350 degrees for 15-20 minutes until crisp bubbles and top is golden brown.

      Crumble topping

        Mix topping ingredients, except for oats and nuts, with pastry blender or fingers until crumbly.

        • 1/4 cup granulated sugar
        • 1/2 cup brown sugar
        • 1/2 teaspoon cinnamon
        • 3/4 cup all purpose flour
        • 1 stick of unsalted butter, softened
        • 1/4 teaspoon salt

        Add oatmeal and nuts and stir to combine

        • 1/2 cup old fashioned oatmeal (not instant or quick cook)
        • Add 1/2 cup chopped pecans or walnuts (optional)
        • Take excess filling and spoon into selected-size buttered ramekins. I like 3/4-1 cup ramekins. Top with crumble.

        Finishing the Crisp

          And to complete our trio....

          • Fresh ripe peaches, sliced, leave them whole, your choice. Take a bite, let the juice drip down your chin, hand or both. Yum!