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Peach and Cream Cheese Hand Pies
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Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Delicious peach hand pies, a summer treat that can be made and frozen ahead for anytime enjoyment.
Ingredients:
  • 1 cup cold unsalted butter, cut into small cubes
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 4 to 8 tablespoons ice water
  • 4 oz cream cheese (from 8-oz package), softened
  • 3 tablespoons packed brown sugar
  • 1 egg yolk
  • 2 cups diced fresh peaches
  • 1 1/2 teaspoons cornstarch
  • 2 to 4 tablespoons packed brown sugar (depending on sweetness of fruit)
  • 1 egg
  • 1 tablespoon milk
  • Additional granulated sugar
Instructions:
  • In a medium bowl, mix together cold butter, flour, 2 teaspoons granulated sugar, and salt until the butter is coated. Use your fingers or a pastry blender to incorporate the butter into the flour until coarse crumbs form. Gradually add ice water, 1 to 2 tablespoons at a time, stirring with a fork or spoon until the dough comes together when pinched.
  • On a lightly floured surface, bring the dough together with a few gentle kneads. Divide the dough in half and shape each half into a flattened disk. Wrap both disks tightly in plastic wrap and refrigerate for at least 30 minutes.
  • Mix cream cheese, 3 tablespoons brown sugar, and egg yolk in a medium bowl until smooth. In a separate bowl, combine peaches, cornstarch, and 2 to 4 tablespoons brown sugar to your liking for the filling. Set aside as you prepare the dough.
  • Preheat oven to 400°F. Prepare 2 cookie sheets with silicone nonstick baking mats or parchment paper. Whisk together egg and milk in a small bowl to make an egg wash; set aside.
  • Roll out each dough disk to a thin 1/4- to 1/8-inch thickness. Use a 3-inch round cutter or upside-down drinking glass to cut out about 16 rounds per disk. Arrange 8 rounds on each of the two cookie sheets, making sure to leave space between each round.
  • Spread the cream cheese mixture evenly on the dough rounds. Spoon the peach mixture evenly on top of the cream cheese. Lightly brush the edges of each round with egg wash. Place a second dough round on top of each filled round. Seal the edges with a fork, poke a few holes on the top for steam, and brush with egg wash. Sprinkle with granulated sugar before baking.
  • Place one sheet of pies in the center of the oven and bake for 20 to 25 minutes, or until the bottoms are golden brown and the sugared tops are slightly crackled and starting to turn golden. Remove from the oven and let cool for at least 10 minutes before serving.

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