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Raspberry and Peach Hand Pies

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School started this week, even though it’s mid-August and still in the upper 90’s.  My little sweetie is pulling all-day shifts for the first time as a 1st grader, and I wanted to make her Friday special with her favorite food: pie.  I picked a fresh basket of fall-crop raspberries that are just coming on, and found a few of the ultra-lucious O’Henry peaches that are finishing up.  Raspberries and peaches together mark that sweet spot of summer deliciousness, that will soon begin to fade.

And who doesn’t love a hand pie?  A buttery, flakey, pocket of sweet and tangy, fruity goodness, that you can walk around with?  Heck ya, everyone loves their own personal dessert!  It was a home-run of an after-school treat, with “thank you” hugs and kisses galore.

Raspberry and Peach Hand Pies

I use an enriched pie crust for these little pies because it has more flavor, and is a little easier to work with.  Make sure all of the ingredient are ice cold, and be sure to work quickly.

Add the flour, salt and sugar to a food processor and pulse a few times to blend.  Add the cold butter (cut into small cubes), and pulse about 10-15 seconds.  The flour mixture should look like cornmeal.  Add the egg yolks, then pulse a few times.  Then add the lemon juice and pulse again.  Drizzle in 3 to 5 Tbs of ice water, slowly until the dough starts to stick together (stop before it turns into a big ball).  The amount of water will depend on how dry your environment is.  Form the dough into 2 discs, wrap with plastic and chill (freezer 30 min, fridge 1 hour).

Remove one disc of dough at a time, and roll it out on a floured surface.  The dough should be rolled to 1/8 inch thick.  Find a cutter that is 3 to 4 inches wide, I use a wide mouth canning ring, which is 3 1/4 inches wide.  It works perfectly!

roll handpie dough

Lay the hand pie circles on parchment paper and chill again (freezer 10 min, fridge 20 min).  This helps the dough relax, makes it easier to work with, and prevents shrinking while baking.

cut handpie

While the dough is chilling, prepare the fruit by peeling and chopping the peaches, and gently mixing in the raspberries, flour, sugar and vanilla.

hand pie fruit

Now is the time to decide if you would like to make single layer, empanada-style hand pies (makes 20-24) or 2-layer pies (makes 10-12).

handpies 2 ways

Remove the dough circles from the freezer.  If you are doing the empanada-style hand pie, put 1 heaping Tbs of fruit in the center of the circle, then fold over and crimp with a fork.  If you are making the 2-layer hand pies, consider using a small cookie cutter for a vent-hole.

cut stars handpie

I used this star cutter, but you could also make 3 slashes in the top pie crust after you have crimped it closed.

crimp handpie

Brush the tops of the hand pies with egg-whites and sprinkle with a little sugar.

bake handpies

Bake for 30 minutes at 375F, until the juices are bubbling and the crust is golden.

baked handpies

A little fruit juice seeping out makes it beautiful and delicious!  I put my extra filling and star cut-outs together in a baking dish and put in the oven as well.

hand pie extras

All we need now is a little vanilla ice-cream!

Raspberry and Peach Hand Pies
Recipe type: Dessert
  • 2¼ cup flour
  • 1 tsp salt
  • 4 Tbs sugar
  • 2 sticks of butter (cut into cubes and chilled)
  • 2 egg yolks (reserve egg whites for brushing on top of hand pies)
  • 1 Tbs lemon juice
  • 3-5 Tbs ice water
  • 2 peaches
  • 1 cup raspberries
  • 1 Tbs sugar
  • ¼ cup of flour
  • 1 tsp vanilla
  • 2 Tbs sugar for sprinkling
  1. Pulse flour, sugar and salt in food processor
  2. Add butter and pulse 10-15 second, until it resembles cornmeal
  3. Add egg yolks and pulse 2-3 times.
  4. Add lemon juice and pulse.
  5. Add ice water 1 Tbs at a time (pulsing) until the dough begins to loosely form.
  6. Remove dough and form into 2 discs, wrap in plastic and chill (freezer 30 min, fridge 1 hour)
  7. Roll dough to ⅛ inch thick on a well floured surface.
  8. Cut 3-4 inch circles and lay on parchment paper.
  9. Chill (freezer 10 min, fridge 20 min)
  10. Preheat oven to 375F
  11. Peel peaches and chop into small pieces, and put in a bowl. Fold in the raspberries, flour, sugar and vanilla.
  12. Cut star shaped vent holes in half of the dough circles (or slash vent-holes after filling hand pies)
  13. Mound 1 heaping Tbs of fruit in the center of a dough circle, then top with a cut-out circle. Crimp the edges with a fork. Continue until all hand pies are filled.
  14. Brush the tops with egg whites and sprinkle with sugar.
  15. Bake 30 minutes, until crust is golden and fruit is bubbling.

Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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