Rye
Peachy Rye Mini Hand Pies
- Prep time 45 minutes
- Cook time 30 minutes
- Makes 24
Author Notes
I tend to follow the rules and don't deviate much in life. When I saw the opportunity to "off road" Amanda Hesser's Peach Tart, I thought it was a great way to take a step out of my comfort zone. The first thing that came to mind was swapping some Rye flour for the AP flour....thanks to Diana Henry, I have learned that Rye is for so much more than just bread. I didn't have the oil called for in the recipe so I swapped all butter. Living in Ohio does not afford me access to fresh, perfectly juicy peaches, so I reached for the can (not frozen, as frozen peaches tend to have an off flavor to me.) I added raspberries for a little burst of color. The last swap, creating mini hand pies, was for two reasons: 1) I don't own a tart pan and 2) my kids love mini pies....makes it easier for them to grab one and go about their day. Seeing the big smile on my daughter's face as she ate these, well, that's all the encouragement I need to maybe "off road" a little more often. —Rosa
Ingredients
- For the Crust
-
1 cup
All purpose flour
-
1/2 cup
Rye flour
-
1/2 teaspoon
salt
-
2 tablespoons
Brown Sugar
-
1/2 cup
Butter
-
1 tablespoon
Apple cider vinegar
-
1/2 cup
Water
- For the filling
-
15.25 ounces
Can chopped peaches
-
24
Raspberries
-
2
Dutch windmill cookies or handful Nilla Wafers
-
1 tablespoon
Demerara sugar
-
1
Large egg, whisked
Directions
- Combine the first four crust ingredients in a food processor and pulse 5 times
- Cut the butter into pieces and place in the food processor. Pulse until there are no large chunks of butter (about 10 pulses)
- Mix the water and vinegar. Slowly pour the water mixture into the food processor and pulse until a dough forms. This will take from 1/4 cup to a 1/2 cup of the water mixture.
- Wrap the dough in plastic wrap and place in the fridge for 30 minutes
- While the dough is in the fridge, preheat the over to 350 degrees, line a sheet pan with parchment paper, and crush the cookies into fine crumbs (it helps to place the cookies into a quart size freezer bag while crushing to avoid the crumbs escaping).
- After 30 minutes, take the dough out of the fridge, unwrap, and roll out to an 1/8 inch thickness on a floured surface.
- Using a 3 inch round cutter, cut 21 - 24 rounds from the rolled dough.
- Place 1/8 teaspoon of crushed cookie on one half of one round, leaving space for sealing. Take one raspberry, tear it in half and place over crushed cookie. Take one chopped peach slice, smash a little with your fingers and place on the raspberry. Rub a little whisked egg over the edge of the round and fold the other half over the filling. Using the tines of a fork, crimp/seal the edge. Place the the parchment lined sheet pan.
- Continue with the remaining rounds (Note that not all the peach pieces will be used.) After all the rounds are filled, brush with the remaining whisked egg and sprinkle with Demerara sugar.
- Place the sheet pan in the oven and bake until golden, from 25-30 minutes.
- Let the mini pies cool and then enjoy watching your family devour them in no time.
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