Peachy Rye Mini Hand Pie

May  5, 2019
0 Ratings
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Makes 21-24
Author Notes

This is a take on Amanda Hesser’s Peach Tart. I don’t usually stray from a recipe but when presented with the opportunity to off road Amanda’s tart, I took it as the perfect time to leave my comfort zone. First I swapped some rye flour for the AP flour...thanks to Diana Henry teaching me that Rye was for so much more than just bread. I used all butter as I was out of the oils called for at the time I made these. I used canned peaches since, here in Ohio, I don’t have access to perfectly ripe, juicy peaches and frozen peaches tend to have an off flavor to me. I added raspberries for color. Lastly, I made mini Hand pies since I don’t have a tart pan and it’s easier for my kids to grab a mini hand pie and go about their day. 😁 —Rosa

What You'll Need
  • For the Crust
  • 1 cup All purpose flour
  • 1/2 cup Rye flour
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons Brown sugar
  • 1/2 cup Water
  • 1 tablespoon Apple cider vinegar
  • 1/2 cup Butter
  • For the Filling
  • 15.25 ounces Can chopped peaches
  • 24 Raspberries
  • 2 Speculas Cookies (or handful Nilla Wafers
  • 1 tablespoon Demerara Sugar
  • 1 Egg
  1. Put the flours, salt and brown sugar in a food processor and pulse 5 times.
  2. Cut the butter into chunks and put in the food processor. Pulse until consistency of pebbles.
  3. Mix the water and cider vinegar. Slowly pour into the food processor while pulsing until a dough forms. This will take anywhere from 1/4 cup to 1/2 cup of the water mixture.
  4. Wrap the dough in plastic wrap and place in fridge for a 1/2 hour.
  5. Meanwhile, preheat the oven to 350 degrees, line a sheet pan with parchment paper, and place the cookies in a plastic bag and crush them to fine pieces (there should not be any large chunks).
  6. After 30 minutes, remove the dough from the fridge and roll out on a floured surface to 1/8 thickness.
  7. Once the dough is rolled, using a 3 inch cutter, cut about 21-24 rounds.
  8. Take a 1/4 teaspoon of the cookie crumbs and place on one half of a round. Take one Raspberry, cut in half and lay on the crushed cookies. Take one piece of peach and flatten a little with your fingers and place on the Raspberry. This will help prevent your crust from being torn by the filling.
  9. Mix the egg in a ramekin. Rub a little of the egg wash on one half of the edge of round. Fold the other half of the round over the filling and, using the tines of a fork, crimp the edge together. Place on the parchment lined sheet pan.
  10. Brush the egg wash over the top of the hand pie and sprinkle a little of the Demerara Sugar on top. Repeat with the remaining rounds.
  11. Place the sheet pan in the oven and bake for 25-30 minutes. Cool for 30 minutes and then enjoy!

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