Summer Baking - Peach Hand Pies
Hi Everyone,
Here are the recipes to go along with today’s Sunday Baking Tutorial - Peach Hand Pies - Episode 4 of WHYDIDIBUYTHIS? This time I will save the video - video tutorials for the making the pie dough.
I hope you enjoy this series. Happy Baking! XO Colette
Why did I buy this - the Pie Pocket Press mold
Where to find one today?- pastychefcentral.com
https://www.pastrychef.com/POCKET-PIE-MOLD-PRESS_p_3307.html
Hand Pie Crusts (yield) 10-12 Hand Pie
Recipe can be cut in half and is grams for greater accuracy. Contact me for volume measures at bakingwithcolette@gmail.com
Yield: 8-10 Hand Pies
454g All Purpose Flour (King Arthur is recommended)
14g sugar
4g salt
170g unsalted butter, cubed and chilled
102g vegetable shortening - frozen
6g apple cider vinegar and/or lemon juice
150g ice water
Method:
Place the flour, sugar and salt in a large bowl. Toss ingredients together with a bowl scraper or whisk.
Using a bowl scraper or whisk, cut the butter into the dough until it looks like flakes.
Add shortening cut in until it looks like oatmeal.
Sprinkle apple cider vinegar over the flour and butter mixture.
Add the ice water, (holding back a little) using the bowl scraper, in a folding and pressing motion work the liquid into the flour and butter mixture. This will take a few minutes.
If there is dry flour residue on the bottom of the bowl, add water 1 Tablespoon at a time around the edges.
Continue to add water and mix until the pie dough is a cohesive mass and no flour residue remains on the bottom of the bowl.
Remove the dough from the bowl and place on a lightly floured work surface.
Give the two optional folds as shown in the demo. Divide into half, wrap in plastic wrap and chill for at least 2 hours before using.
The pie dough can remain in the refrigerator for 24 hours, before using and can be frozen for up to one month.
Thaw in the refrigerator overnight before using. If the dough is very cold, let sit at room temperature for 15-20 minutes before rolling out.
Peach Filling:
Peach notes: How to remove the skin - fill a medium saucepan halfway with boiling water, with a paring knife cut an “X” into the bottom of the peaches, drop in boiling water for 1 minute - the skin should be curling away from the cut, drop into a bowl of ice water, let cool and then peel. Slice each peach into 12 chunks.
Ingredients:
6-7 medium sized peaches, peeled, skinned, stone removed and cut into 12 pieces - (cut each piece in half horizontally and then into 3 pieces lengthwise. (About 4 cups)
71g Flour
113g Sugar
15g Lemon juice
1/2 teaspoon Cinnamon
Pinch Nutmeg
In a medium sized bowl, combine peaches, dry ingredients and lemon juice. - set aside while rolling out hand pies.
Rolling out hand pies:
Equipment:
Bench flour, rolling pin, perfection strips - optional, fork , pastry brush, sheet pan lined with parchment, hand pie former or ruler, 4X5” is the measurement, fork to crimp
Egg wash: One egg beaten until perfectly smooth with a pinch of salt. Chill until ready to use.
Assembly:
Roll out dough ⅛” of an inch, use a hand pie former or large round cutter 4 ½”.
Fill with about 1 ½ Tablespoons of filling - do not overfill. Move filled pies to parchment lined sheet tray.
Egg wash edges and top with second piece of dough. Seal and crimp edges, brush with egg wash and sprinkle with sanding sugar. With a paring knife cut 2-3 slits in the top of each pie.
Oven preheated to 425 degrees.
Bake hand pies for 20-22 minutes until they are an overall beautiful golden brown.