Peach Apple Hand Pies (Print-Friendly Version)
Crispy golden pocket pastries with soft cinnamon-laced fruit, finished off with powdered sugar.
# Ingredients List:
→ Pastry Dough
01 -
6 to 8 tablespoons icy water
02 -
1/2 cup butter (cold, cut up)
03 -
1 tablespoon white sugar
04 -
1/2 teaspoon regular salt
05 -
2 cups plain flour
→ Filling
06 -
1 tablespoon squeezed lemon juice
07 -
1 teaspoon ground cinnamon
08 -
1/2 cup white sugar
09 -
2 cups chopped, peeled peaches or apples
→ For Frying and Finishing
10 -
Powdered sugar for sprinkling
11 -
Oil for frying
# Detailed Cooking Steps:
01 -
Sprinkle heaps of powdered sugar over those fried pies before anyone digs in. They're best enjoyed when they're warm, but honestly, cold isn't bad either.
02 -
Pour vegetable oil into a deep skillet and set over medium heat. Once it hits 350°F (175°C), fry a few pies at a time for about 3 to 4 minutes on each side. Fish them out once they're crunchy and golden, and let them hang out on some paper towels.
03 -
Drop a spoonful of that fruit filling onto the middle of each dough circle. Fold it into a crescent, mash the edges together, and seal them nice and tight with a fork.
04 -
Take one dough disk and roll it out thin, about 1/8 inch thick, on your floured surface. Use your round cookie cutter (4 or 5 inch will do) and stamp out as many rounds as you can. Do the same with dough number two.
05 -
In another bowl, mix your chopped apples or peaches with sugar, cinnamon, and lemon juice. Let it sit a bit like this to get juicy while you chill the dough.
06 -
Start adding that icy water, a spoonful at a time. Mix until everything clumps together. Split your dough in half and press each into a disc. Wrap them up and stash in the fridge for half an hour or so.
07 -
Toss flour, salt, and sugar into your big mixing bowl. Add the diced cold butter and work it in with a fork or your hands until you get loose, crumbly bits.
# Helpful Hints:
01 -
You might want to tweak the sugar a bit if your fruit is super sweet or pretty tart.