If you read this blog, or know me, I love chocolate. As I write this, I want a piece of chocolate. It is just who I am. However, if there is one person who could convert my choc-o-holic tendencies, it would be my friend Casey. She is an amazing cook who is willing to make pretty much anything. She made Pop Tarts from scratch!! What??!! That should give you a clue about how cool Casey is. Pop Tarts?!?! You have got to be kidding me.
But this post is not about Pop Tarts. Casey goes to the Farmers’ Market in Union Square every week to pick out the freshest produce of the season. She spends her evenings and weekends cooking, but not cooking like you or I do: I will slap together a PB&J sandwich for breakfast, lunch or dinner, but not Casey. If she does, she will make the peanut butter, jam and bread all from scratch!
When Casey and I used to work together, she would come in each morning with leftovers from her latest culinary feat. I loved those leftovers! I would keep a distance and, when asked, take the bite offered and then be amazed that I ate what?? Rhubarb?? What is that?? I can tell you that I had my first ever sour cherry tart and I loved it!
Casey has a wonderful blog Good. Food. Stories. if you want to try some of her goodies for yourself. Lucky for me she gave me this recipe and I have wanted to use it for several years. My husband and sons are like me…no fruit in dessert…but they are away and I am making peach hand pies!
- 2 cups all purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon coarse kosher salt
- 1 1/2 sticks (3/4 cup) chilled unsalted butter, cut in 1/2 cubes
- 7 tablespoons ice water (or more to blend)
- 6 peaches (about 2 pounds) pitted and thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar
- 3 tablespoons melted unsalted butter
- 2 tablespoons raw sugar
- Blend flour, sugar and salt in a food processor and pulse in 1/2 inch cubes of butter.
Once combined, add the ice water and pulse until the mixture becomes damp clusters. If too dry, add one tablespoon of water at a time until you can form dough into a ball.
Shape dough into a flat disk, cover in plastic and chill for 30 minutes
Cut the dough into 8 equal parts and roll into balls.
On a floured surface, using a rolling pin, roll the balls into flat 6 1/5 inch rounds.
Place on baking sheets.
Chill for 30 minutes.
- Toss sliced fruit in bowl with lemon juice and sugar.
Evenly divide fruit between crusts.
Fold crusts in and pinch corners. Fruit will be “open” in the middle.
Using a pastry brush, brush melted butter on the crust and sprinkle with raw sugar.
Keywords: peach, fruit, hand pies, dough
This post was originally published on July 2011 and updated in July 2019