Peach Hand Pies...

I am TERRIBLE at making pie crust.

BUT, I may have just stumbled upon the secret to making an incredible flaky, yet moist, dough.

Years ago, my mother-in-law would make an apple pie on a cookie sheet, and the crust she used in that recipe was delicious.

Her secret ingredient in the crust was sour cream but, unfortunately, her recipe has been lost over the years.

I've been wanting to make "hand pies" ever since I saw the Farm Chicks strawberry picnic pies, and I've been wanting to try to reinvent my mother-in-law's yummy crust for quite some time as well.

Last week the idea for peach hand pies and the desire to try my crust idea came together in a beautiful way.

For the crust:

In a food processor pulse together:

2 1/2 cups all purpose flour

2 Tablespoons sugar

1 teaspoon salt

Add 2 sticks, (1 cup) cold butter cut into small pieces

1/2 cup cold plain greek yogurt, (which is what I used), or sour cream

2-3 Tablespoons of icy cold water

and 1/2 teaspoon vanilla

Pulse in food processor just until dough is combined

Form dough into a ball on a sheet of wax paper and chill in refrigerator while you make the filling

For the filling:

Peel and cut 6-8 peaches into small chunks, (apples would work too)

Add 1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

4 Tablespoons cornstarch

1/2 teaspoon vanilla

Stir together with the peaches.

Roll chilled dough out on floured surface until about 1/8 inch thick

Cut dough into circles about 5 1/2 inches diameter

 (I traced a small saucer.  This recipe made 10 hand pies.)

Top each circle of dough with a couple spoonfuls of filling

Fold dough over filling and crimp edges together with a fork dipped in flour and poke top of hand pie with fork a couple of times

Make an egg wash by beating one egg with a bit of water

Brush hand pie with egg wash and sprinkle a bit of sugar on top

Bake on parchment paper covered cookie sheet in 400 degree preheated oven until golden brown

 (30-40 minutes)

When pies are cool drizzle with a glaze (approximately 1/2 cup powdered sugar and 1/2-1 teaspoon vanilla with a Tablespoon or so of milk added until glaze is pourable, but not too thin and watery)

The Hubs is off of sugar, so I gave the hand pies to a couple of friends, who gave them a two thumbs up.

I give them two thumbs up as well... not that I sampled them or anything. :)

The best part is, thanks to my "secret ingredient", I think I may have finally conquered pie crust!

Still following,

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