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Crispy Peach Hand Pies with Sweet Lemon Icing
Maya Bennett

Crispy Peach Hand Pies with Sweet Lemon Icing

Golden-brown handheld pies with a flaky pastry crust, juicy peach filling, and tangy almond-lemon icing. A restaurant-quality dessert requiring no frying, baking for perfect crispness.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 8 tbsp cold unsalted butter
  • ⅓ cup cold vegetable shortening
  • 6 tbsp ice cold water
  • 1 large egg
  • 1 tbsp milk
  • 5 medium peaches
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • ½ lemon juice
  • A few drops almond extract
  • 1 cup powdered sugar

Method
 

  1. In a large bowl, combine flour, 1 tsp sugar, and 1 tsp salt. Cut in cold butter and shortening until mixture resembles coarse crumbs. Add ice-cold water gradually, mixing until dough forms.
  2. Knead lightly, then wrap in plastic and chill for 30 minutes.
  3. While dough chills, peel and slice peaches. In a bowl, combine peaches, ½ cup sugar, cornstarch, lemon juice, and almond extract. Rest filling for 20 minutes to draw juice; discard excess liquid.
  4. Roll out chilled dough to 1/8-inch thickness. Cut into 3-inch rounds, fill with peach mixture, and seal edges with a fork. Place on baking sheets.
  5. Preheat oven to 375°F (190°C). Brush pies with egg wash mixture. Bake 15-18 minutes until golden. Let cool slightly.
  6. In a small bowl, mix powdered sugar, 1-2 tsp lemon juice, and a few drops almond extract to form a drizzle. Brush icing onto warm pies.

Notes

Use sweet peaches like Elberta for best flavor. Reduce filling sugar to ¼ cup for a tart version. Cornstarch can be substituted with tapioca for translucent texture. Chill dough for minimum 30 minutes. Store in airtight container for up to 2 days.