This is the perfect little treat that helps summer blend into fall! In New England, we’ve hit the end of peach season and we’re well on our way into apple season. We decided to use up the last of the peaches we could find at our local market and mixed them together with some sweet brown sugar and vanilla. We cooked them down to soften them up just a little before placing a heaping tablespoonful onto the puff pastry square. If you can’t find fresh peaches, you can always substitute frozen ones. For the apples, we selected Honeycrisp, tart yet sweet ones, and paired them with a trio of spices: cinnamon, cardamom, cloves. We folded them in half, brushed them with a bit of egg mixture, and sprinkled course sugar on top. They make a great sweet treat and are best served warm. For something extra special, you can put a scoop of vanilla ice cream on top and drizzle with a caramel syrup!

Enjoy!

Peach and Apple Hand Pies

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• Author: sgauley
• Total Time: 50 minutes

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Description

A sweet end of summer and beginning of fall treat. And, no utensils needed!

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Ingredients

Scale 1x2x3x

Apple Filling 

• 12 ounces Honeycrisp apples (peeled, cored, chopped) 
• juice from 1/2 lemon 
• pinch of salt 
• 1 teaspoon cinnamon 
• 1/4 teaspoon cardamom 
• 1/8 teaspoon ground cloves 
• 1 tablespoon water 
• 1/2 cup sugar 
• 1/4 cup brown sugar, lightly packed 
• 2 tablespoons flour 

Peach Filling 

• 1 pound peaches, peeled, cored, chopped 
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon vanilla extract 
• 1 tablespoon water 
• 2 tablespoons flour 

Hand pies

• 2 packages (1lb each) puff pastry 
• 2 eggs, beaten 
• 4 tablespoons course sugar

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Instructions

1. Remove puff pastry from freezer and allow to thaw for about 1 hour at room temperature. 
2. In a large pot, place chopped apples, lemon juice, salt, cinnamon, cardamom, ground cloves, water, sugar, and brown sugar. 
3. Cook to soften apples (about 10-12 minutes). 
4. Add in flour and stir to thicken mixture (about 2 minutes). Remove from stove and allow to cool almost completely. 
5. At the same time, add to a different large pot, the chopped peaches, brown sugar, vanilla, and water. 
6. Cook to soften peaches (about 10-12 minutes)
7. Add in flour and stir to thicken mixture (about 2 minutes). Remove from stove and allow to cool almost completely. 
8. Remove thawed puff pastry dough from package and unfold onto a lightly floured surface. Roll out both pieces of pastry dough to roughly 12″x18″. 
9. Using a sharp knife, cut dough once vertically down the middle (to form 2, 6″ pieces). Then cut horizontally across to form 6, 3″ pieces. Each hand pie should measure approximately 6″x3″. 
10. Spoon a generous tablespoonful of apple filling onto one half of 12 pieces of dough. 
11. Spoon a generous tablespoonful of peach filling onto one half the remaining 12 pieces of dough. 
12. Brush edge of dough with water before folding over to seal dough together. 
13. Crimp edges of hand pie with a fork and gently transfer to a lined baking sheet. 
14. Brush tops with egg wash and sprinkle with course sugar. Using a sharp knife, make 3 diagonal slits across the top to allow air to vent. 
15. Bake for 15-20 minutes at 350F or until lightly browned. 

• Prep Time: 30 minutes
• Cook Time: 20 minutes