Description
Delicious hand pies filled with salted caramel and fresh peaches, perfect for any dessert lover.
Ingredients
Scale
- 3 cups (390 grams) all-purpose flour, spooned & leveled
- 2 tbsp (26 grams) granulated sugar
- 3/4 tsp salt
- 1 cup + 2 tbsp (254 grams) salted butter, cold
- 10–15 tbsp ice cold water
- 1 cup (210 grams) granulated sugar
- 6 tbsp (85 grams) salted butter, cubed
- 1/2 cup + 1 tbsp (135 grams) heavy cream
- pinch of flaky sea salt
- 4 large ripe peaches, diced (about 650 grams or 4 cups)
- 2/3 cup (147 grams) light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1 large egg (for sealing the dough)
- Coarse sugar (for topping the pies)
Instructions
- Prepare the Dough: In a bowl, mix together all-purpose flour and salt until well combined. Cut in the cold salted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice cold water, one tablespoon at a time, until the dough comes together. Avoid overworking.
- Chill the Dough: Wrap the dough in cling film and refrigerate for at least 60 minutes. This step ensures a flaky crust.
- Make the Caramel Sauce: In a saucepan, heat granulated sugar over medium heat until melted and turns a rich amber color. Carefully, whisk in heavy cream and cubed salted butter until smooth. Stir in a pinch of flaky sea salt.
- Prep the Peaches: Dice ripe peaches into bite-sized pieces. Ensure they are not overripe to avoid watery filling.
- Mix the Filling: In a bowl, combine diced peaches, homemade caramel sauce, 2/3 cup light brown sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla extract, 1 tsp lemon juice, and 2 tsp corn starch mixed with 2 tsp water for thickening. Mix gently until well combined.
- Roll Out the Dough: Dust a clean workspace with flour and roll out the chilled dough to about 1/4 inch thick. Be cautious not to roll it too thin.
- Fill & Fold: Use round cutters to cut out circles from the dough. Place a spoonful of peach filling on one side of the circle, fold it over, and pinch edges tightly to seal. Ensure there are no gaps.
- Brush & Bake: Preheat oven to 375 degrees F. Brush the tops of the hand pies with the beaten egg. Place on a baking sheet lined with parchment paper and bake for about 30 minutes or until golden brown.
- Cool & Enjoy: Let the hand pies cool on a rack for several minutes before serving. Enjoy them slightly warm.
Notes
- Store in an airtight container in the fridge; best eaten fresh but will last 2-3 days.
- Keep everything cold to ensure a flaky crust.
- Use a food scale for precise flour measurement.
- An oven thermometer can help maintain accurate baking temperatures.
- If the dough feels sticky, chill longer or add a little more flour.
- Ensure the filling thickens completely to avoid excess liquid.
- Reheat in the oven to restore crispness if the pies lose flakiness.
- Gently reheat in the oven at 350 degrees F for about 8-15 minutes.
- Serve warm with whipped cream or vanilla ice cream.
- Drizzle with additional salted caramel and sprinkle with flaky sea salt.
- Pair with a scoop of peach sorbet for a refreshing dessert.
- Use blueberries or raspberries for a mixed berry filling.
- Incorporate spices like ginger or allspice for a different flavor.
- Replace half the peaches with diced apples for a peach-apple combination.
- Select ripe peaches for the best flavor; avoid overripe fruit.
- For best results, consider using homemade salted caramel sauce instead of store-bought.
Nutrition
- Serving Size: 1 pie
- Calories: 233
- Sugar: 30g
- Sodium: 148mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: null