Awesome recipe! Either way, I wouldn’t make them again the same way I made them this time, because while they’re not _bad_, they’re not great enough for the time it takes to make them with the lack of dough flavor. If it’s your first time making them, I recommend starting with half the amount of water and adding a tablespoon at a time as needed. Thought it was much better cold the next day, but not only does it taste great, it looks so pretty too with the cooked peaches and crumble topping! 4 teaspoons fresh lemon juice Make another well in the center. Made it with fresh local peaches and added about 3tbsp of sugar to the filling – still found it to be not too sweet at all which was good because the peaches were quite sweet (again, pie for breakfast material). Beautiful pie! I think I heard you gasp! I made these and the entire family raved about them! I used this method to prepare a bushel of tomatoes in about 30 minutes this weekend. My 18-year-old loved it too! They almost looked under-baked, though they were not. It was totally fabulous to the point that my teenage son has insisted on learning to make this dough so he can generate hand pies and pot pies for himself. You are right, this is an adult dessert. You might want to read my pie crust tutorial as it will help explain how these things work, and why keeping everything very cold — especially in your climate! (Or else i’ll just have to drink the bourbon!). Oh, When I decided to remake the pie, I used your AMAZING All Butter Really Flaky Pie crust. That pastry is a triumph. Unfortunately, every single last one of mine opened in the oven. Nothing futzy. I actually just finished up having two slices for lunch. It was phenomenal. I threw in some blueberries and raspberries and I have never been happier. We’ll see…. I had whole milk ricotta, kefir, and lemon. Makes me want to try this sooner rather than later. Okay, I’m brand new to hand pies. I used a different recipe for the pie crust and made my own creme fraiche, but otherwise no changes. My husband doesn’t even eat desserts and he had two and exclaimed that they were restaurant quality. Cassie — I haven’t tried it, but I suspect it could work. Helena — Maybe. Made this pie with the crushed gingersnaps and it was awesome! And although I technically have two more recipes I want to try before I call this a victorious recipe, well, it is. I think the filling would also go well in an apple turnover. I meant that the total time of production was several hours, even if you don’t factor in the chilling. This is an award winner for sure. On a side note, I didn’t have any sour cream on hand and used a cream cheese/yogurt blend to substitute and the dough is still outstanding. First, you’re a genius for putting in the Jump to Comments button, and the “I Made This!” section. I made it! When I was a kid, my grandmother always served peaches cut up with sugar and cream on them. My hosts RAVED about this pie, and I’ve gotten a bunch of requests for the recipe. this one is much wetter because of the lemon juice, I assume, and a little harder to work with. GOOD. Best pie ever! ;). I had some sour cherries left over in the freezer, so i made a filling with that in stead of the peaches. Maybe not enough country folk ’round here? I have a version in the oven right now with vanilla bean, lemon and lavender. I’m one of those people that scrolled through comments past the “Looks Yummy” and “link to my blog” for the person who had experience making it. the butter will be mold-able not melty, making the dough stretchy). I did every bit of chillling and recommend not to skip any of it. I’m not sure what happened, but I must have mismeasured somehow. Well done! Spread the pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. The dough was easy-to-work-with in terms of forming the ball and rolling it out, but I had quite a bit of trouble sealing the edges of the pies. Do you think your empanada fillings would work inside these handpies? Haha I am more guilty than you on the letting-your-produce-go front. Awesome! I also had to bake these for much longer than expected–nearly 40 minutes? I use this crust here because it’s so flaky and tender, and easy to bend without breaking. I’m going to have to try this pie. This should definitely be added to their menu! If anything, the filling will be thicker than a regular pie. Yummy! Would love to try it with bourbon sometime though.) I was going to use my nearly embarrassing bounty of peaches for the Peach-Cardamom pie in the latest BA, but am now doubting myself and rethinking. What a lovely and unique recipe for peach pie. These are adorable and it was fun to make them, but I found the dough was a little bland and the filling was missing something for me. Oh, and toasted pecans on top!! I have made many of these, but never known them as hand pies, which is an incredibly cute name. Those are gorgeous – I love how rustic they look on the baking sheet in that second-to-last picture. Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. But tonight? Thanks. Love this line: “Adapted really loosely.” Looks like you adapted just fine:). I HAD to make these tonight- yours are gorgeous and having made a few things from here before (strawberry rhubarb pie was a HUGE hit) I thought I’d give it a go. The recipe is pretty much the same as the pie crust 102 dough from elsewhere on this site, which is delicious, plus sour cream and lemon. Crusts that work great for tarts, galettes or pies were too flakey, too bland or just not exactly what I was looking for…til now. I saw the bowl. It’s a perfect Sunday morning project. This is my first attempt at pie and pie crust and would love to know what to do different in the future. Cornstarch will likely be a better fit for something like that, as opposed to flour. Magic. Made these last night…they were awesome! I’ll post taste notes later this evening. In fact, most summer fruits and berries don’t need cinnamon..yet so many recipes call for it. I saw Kelsey’s question above, and wanted to note that I made a big batch in the summer of 2013, froze them on a sheet pan, then individually wrapped them and tossed them in a big freezer bag. Maybe I’ll have a go this weekend at it, and break through my new apt/kitchen anxiety? It’s sticky, but not totally unmanageable. just made a batch of these but with strawberry rhubarb pie filling since thats whats in season here. It’s one of my favorite recipes I’ve tried this summer. Oh man! I have tons of peaches even after making a huge batch of peach salsa, will have to try this very soon! Looks delicious! What about yogurt, or is that too liquidy? I adore pie and it’s one of my favorite things to make, but my boyfriend can’t stand cooked fruit and I can’t eat a whole pie by myself (well, I can, but I shouldn’t) so I only ever make them for company. Deb, I’ll keep my mouth shut about the Martha thing. someone mentioned needing lots of flour for the streusel; totally needed about 10 tbsp. Just flatten them out, put a glob of filling inside, fold and seal the edges with a fork, and fry them in shallow shortening in a skillet until they are golden. My friends and I made these yesterday – but since peaches were out of season we used strawberry rhubarb for the filling! I don’t think I’ll ever work with not-frozen butter again. It was so nice! I absolutely loved this one when I made it the first time. Flour and butter is in the freezer. I just pulled them out of the oven and wolfed one in about 2 seconds flat. New here? i had a small batch baking in the oven (i’m a night owl and love pies…what can i say?) apple, but I’ll have to try some plum or nectarine ones this weekend since I have some in the fridge. With a dollop of slightly sweet fresh whippped cream and very well chilled, it makes for a great encore after a warm summer supper! They were kind of like homemade poptarts. I never thought to not cover a pie with plastic wrap. Hey deb, i really want to try these they look amazing, and i’ve been craving some peach pie, but i cant have dairy! My dad is a farmer and we get loads and loads of peaches all summer long, can’t wait to try this, always lookin’ for something new to do with all of those peaches!! You can also freeze them. I know what I’m getting at the farmers market tomorrow! the possibilities with this idea are endless. If you’re scrolling down to look and see if the step where you peel the peaches is missing, I had the same thought, but honestly the peach skins add a delightful texture to the pie, and I wouldn’t consider making the pie without them in the future. Would I then just bake from frozen? Aug 4, 2016 - because we all need more excuses to stick our heads in the freezer in july. I love fruit desserts, but they tend to be a whole deal. That said I am an avid follower and love everything you (and subsequently, I) make and I’m sure these will be as delicious as everything else I’ve made from your recipes! I’m wondering if it’s too juicy for hand pies? Love to take these pies on lake trip with old pals. I used 1/2 c. tequila instead of water. Will make them all summer as different fruits come into season. writer lives with a guy named Alex too…weird huh? Pinch of salt Once you make the filling you need to work fast because in my case it became very runny very quickly. 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