PEACH HAND PIES ARE THE PERFECT OLD-FASHIONED TREAT!

Peach Hand pies are perfect for holidays and gatherings.  They are so easy to eat you really only need a napkin.  This year Peach Hand Pies will be the star of our July 4th celebration.  

Peach season falls around July 4th so I always make a special peach recipe.  This year I am using our own farm fresh peaches and beef tallow from our grass-fed beef.  The combination is so delicious.  Peaches and July 4th go together!

Did you know you can make savory fillings for hand pies as well as sweet fillings?

Sometimes we make a filling of beef, onions, and potatoes, perfect for taking in your lunch.  

How to make hand pies?

I recommend making your filling the day before you plan to make the pies so you can be sure it is thick and not runny.

Please watch this video for a step-by-step complete tutorial.

 

 

Peach Filling

Slice 4 cups of peaches then add to a saucepan with 1/3 cup of sugar.  Squeeze lemon juice over peaches to avoid browning.  Simmer until thickened then mash with potato masher.  When thick somewhere between a pie filling and jam squeeze half of a lemon over the filling and let cool.

Refrigerate filling until ready to roll out pies.  

Bring to room temperature before making pies.

Here is a simple schedule to make hand pies.

1.  Make your peach filling, chill overnight 
2.  Make hand pie dough, chill
3. Divide in 8 pieces then roll out each piece in a circle then fill with 2 tablespoons of filling
4. Chill pies while melting lard or tallow
5. Fry pies until golden brown
6. Drain on paper towels
7. Sprinkle with sugar

 

Tips

When cutting peaches it is so much easier not to peel your peaches and so much more delicious.  Simply half them then take out the seed, then slice.  Make sure to squeeze lemon juice over your peaches to avoid browning.

Using a tortillas press to make your dough circles is super fast and more uniform.

Sprinkle sugar on a cookie sheet then place uncooked pies on it while you are working on making pies. 

An easy way to know if your fat is hot enough to start frying is to sprinkle a bit of flour in the skillet.  If it sizzles then it is hot enough to add pies.

How to serve hand pies?

They are really cute wrapped in wax paper or butcher paper then tied with a red and white string or use whatever goes with your party theme.

Place them in a basket and make sure to write the name of what kind of pie is inside on the wrap.  Your guest will appreciate this.

Splatterware is perfect for serving and displaying the pies.

Vanilla ice cream goes perfectly with peach hand pies!  A summery dessert.

 

Questions

Can I store the pies until later?  The pies are best eaten the same day and warm!  

If absolutely necessary you can wrap and freeze them, then reheat in a 350 degree oven.  

Can I freeze the pies uncooked and fry later?  Yes you can!  Defrost pies then fry.

Can I fry the pies in lard?  Yes you can!  We fry our pies in beef tallow.  Here is a video on how we render beef tallow! 

 

Go ahead and try making hand pies because they are so delicious you will wonder why you hadn’t tried them before. You will love them! Just make sure to eat them warm and with a scoop of ice cream even better.

Thank you for visiting our blog and I hope you are inspired to join us in living a farmstead lifestyle!  Have a blessed day! 

Best,

Caren

To every thing there is a season, and a time to every purpose under the heaven: Ecclesiastes 3:1

 

Yield: 8

Peach Hand Pies

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Ingredients

• Peach Filling:
• 4 cups of sliced peaches
• 1/3-1/2 cup sugar
• Hand Pie Pastry:
• 2 cups of flour
• 1/3 cup lard or beef tallow
• 2/3 cups of hot water
• 1/2 teaspoon salt

Instructions

1. Great idea to make peach filling the day before so you can check consistency before making pies.
2. Make pastry crust: Mix flour and salt, then add tallow or lard in a well in the center.
3. Pour 2/3 cups of water over the tallow then mix.
4. Mix just until combined, then set aside for 20 minutes
5. Roll dough, add 2 tablespoons of peach filling and fold over dough and crimp edge.
6. Chill in refrigerator for 15 minutes while heating tallow in cast iron skillet to med heat.
7. Check fat by adding a pinch of flour, when it sizzles it is ready to fry.
8. Fry hand pies
9. Sprinkle sugar over pies as soon as you remove them from the skillet.

Notes

Add lemon juice to peaches to prevent browning.

Sprinkle cookie sheet with sugar for hand pies to rest while you are finishing rolling out.