Ginger Peach Hand Pies
Stephanie bakes ginger peach hand pies with darling rosettes on top.
On this episode, Stephanie serves up delightful ginger peach hand pies complete with darling rosettes on top. In addition to the tasty filling, learn how to get a flaky crust to hold up in the oven while adding a hint of fabulous ginger flavor, which ties the recipe together. You are sure to enjoy these ginger peach hand pies for years to come.
- 1 2/3 cups all-purpose flour
- 1/3 cup ginger sugar
- 1/4 tsp salt
- 3/4 cup + 2 tbsps (14 tbsps) cold unsalted European style butter (cut into small cubes)
1/4 cup cold water + 1 tsp peach vinegar (can substitute apple cider vinegar)
Ginger Peach Filling
- 6 – 7 peaches, peeled and sliced
- 2/3 cup ginger sugar
- 1/4 cup cornstarch
- 2 tbsps grated fresh ginger
- 1 tbsp freshly squeezed lemon juice
3 tbsps unsalted butter
- 5 whole canned/jarred peaches
- 1 tbsp cornstarch
- In a medium bowl, whisk together flour, sugar, and salt.
- Using a pastry cutter or your fingers blend the butter into the flour mixture until the butter is pea sized.
- Add the water/vinegar mixture and stir gently until the dough just starts to stick together.
- Turn the dough out onto a work surface and form a disc by pushing the dough together a few times.
- Lightly flour the work surface and roll the dough out to a 9 by 12-inch rectangle. Fold the dough in thirds (like folding a letter) and rotate the dough 90 degrees.
- Roll & repeat 2 more times to a 9 by 12-inch rectangle and fold into thirds for a total of 3 turns.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- On a lightly-floured work surface, roll the dough to 1/8 inch thickness. Using a 4-inch round scalloped cutter, cut out rounds.
- Use vegetable oil spray to coat a standard-size cupcake pan.
- Cut small strips of parchment paper and place inside each cupcake well with the strip overhanging on both sides of the well. This will help you to release the peach pie once baked.
- Form each pastry round into the cup by gently pressing the pastry down into the cup and pressing the pastry around the sides of the cup making a well.
- The scallop edge should be at the very top of the cup.
Place in the freezer while making the filling.
Ginger Peach Filling
- Place peaches in a large mixing bowl.
- Sprinkle sugar, cornstarch, fresh grated ginger and lemon juice over the peaches. Stir to combine.
- Place peach mixture into a large saucepan on medium low heat bring the mixture to a slow boil, stirring constantly.
- Continue stirring and cook the filling until the juices have thickened (20-25 minutes).
- Stir in the butter.
Remove from pan into a bowl and set aside to cool before filling your mini pie shells.
Cut peaches in thin slices.
*If the peach pit is still in the peach, slice one side until you reach the pit and then start slicing from the other side. Cut the remaining peach from the pit and slice carefully. Halve the round peach slices to form a half moon shape.
- Place in a bowl, add the cornstarch and stir to combine. Set aside to prepare the hand pies.
- Remove the pastry rounds from the freezer.
- To each pastry shell add 1 to 1½ tablespoon(s) peach filling. Spread the filling flat so that there is approximately 1/2 inch open at the top for the peach rosettes.
- To make the rosettes, take a peach slice and place the rounded edge of the peach slice up along the outer rim of the pastry, pressing gently into the filling to hold in place.
- Continue placing peach slices around the edge of the pastry slightly overlapping each slice and moving inward in a circular pattern until there is only a 1/4 to 1/2 inch opening remaining in the center of cup.
- Choose a very soft and small peach slice to roll together and insert in the center of the hand pie.
Repeat with remaining pastry rounds.
- Cut peaches in thin slices.
- Serve warm or at room temperature and enjoy!