These Delicious Peach Hand Pies are perfect for one and remind me of the little pies I used to get at the grocery store.
Author Mary Beth
1tbsp brown sugar
Vegetable Oil for Frying
1tbsppowdered sugar for serving
Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan.
Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.
Remove from heat and allow to cool completely before moving on to the next step.
Roll dough to 1/8 to 1/4 inch thickness on a lightly floured surface and cut into 4-inch rounds. I used a small bowl as a template and cut around it to achieve this size. You can also buy a cookie cutter in that size but I didn't have one handy and didn't want to spend the money so I improvised.
Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle. Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.
Pour oil into a Dutch oven and heat to 375°. Fry the pies 2 to 3 at a time for 3 to 4 minutes until golden brown turning occasionally. Drain on paper towels and sprinkle with powdered sugar. Serve while warm (but truth be told these are also great the next day!).
The recipe above is for the peach pie filling only.