Desserts

Raspberry-Peach Hand Pies

Name: Raspberry-Peach Hand Pies
Yield: Makes 10 to 12 hand pies

Makes 10 to 12 hand pies

View Recipe

Raspberry-Peach Hand Pies

Makes 10 to 12 hand pies

All the best parts of the pie without the fuss. There is a reason hand pies are so popular – they are delicious, easy to assemble, and very forgiving. If you’re feeling creative, have fun crimping the edges of the crust or scoring designs on top of each pie.

Nutritional information per hand pie: Calories 250 (53% from fat) carb. 27g pro. 2g fat 15g sat. fat 11g chol. 41mg sod. 238mg
calc. 6mg fiber 2g

Ingredients

For the dough:

2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, cold and cubed
¼ cup ice water

For the filling:

1 bag (10 ounces) frozen peach slices, thawed
6 ounces fresh raspberries
⅓ cup granulated sugar
2 tablespoons tapioca flour/starch
1 tablespoon finely chopped candied ginger
2 teaspoons fresh lemon juice
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground ginger

For the egg wash:

1 large egg whisked with 1 teaspoon water and pinch of salt

For sprinkling (optional):

Coarse sugar

Preparation

Prepare the dough. Whisk together the flour, sugar, and salt, and then add the butter cubes. Using your hands, rub the butter into the flour until the butter is fully coated and broken into pieces the size of peas. Then add the water and mix until the dough is no longer powdery dry and is coming together when pinched.
This process could also be done in a food processor fitted with the metal chopping blade. First, process the dry ingredients on Low, and then add the butter. Pulse on High until the butter pieces are about the size of peas. Slowly pulse in the water 1 tablespoon at a time. Finish bringing the dough together on a lightly floured surface by hand.
Fold the dough over itself a few times (this helps to make extra flaky layers), and then form into two rounds. Wrap well and chill a minimum of two hours or up to overnight.
Just before getting ready to cook, prepare the filling. In a medium to large mixing bowl, combine the peaches, raspberries, sugar, tapioca flour, candied ginger, lemon juice, vanilla, salt, and ground ginger, and mix gently to combine. Reserve.
Roll one of the pieces of dough into a large round about ⅛ to ¼ inch thick, and then cut out pieces with a 4-inch round cutter. Use a slotted spoon to scoop a couple of tablespoons of filling, letting any excess liquid drain back into the bowl, and place in the center of one of the rounds.
Brush the edge of the filled round with the egg wash, and then top with an unfilled round of dough. Press to seal, and then use a paring knife to cut a couple of small slits on top. Repeat with the remaining dough rounds from the first piece of dough. Refrigerate the prepared hand pies. Reserve any dough scraps.
Repeat with the second round of dough, combining and rerolling any dough scraps. Hand pies are very forgiving, so don’t let the extra dough go to waste!
Once the hand pies are all assembled and chilled, select Bake, and set the time to 20 minutes and the temperature to 350°F. Press Start/Stop.
While the Air Fryer is preheating, brush the tops of four of the hand pies with egg wash and sprinkle with coarse sugar, if desired. Once preheated, place into the basket and bake until nicely browned.
Remove and repeat with the remaining hand pies.

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