Hand pies utilize summer peaches

Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I actually favor single serving hand pies.
Sure, it’s a little more work to make a batch of hand pies than to make one large one, but the little guys are easier to transport and easier to eat. I decided to share this recipe for half-moon-shaped hand pies filled with yummy peaches.
Peaches must be peeled before cooking, which can be tedious. Happily, serrated produce peelers (sold just about everywhere kitchen gadgets are found) make it easy to peel not only stone fruits like peaches, but tomatoes, too. A peach that’s too ripe — and too soft — will be difficult to peel no matter what you use.
If you don’t own one of these peelers or if your peaches are very ripe and soft, you’ll have to peel it old school. Use a paring knife to score the bottom of each peach in a crisscross pattern, then blanch the peaches in boiling water until the skin starts to peel back (it’ll take about 30 seconds). After that, just plunge them into ice water and the skin should slip off easily. This method also works well with tomatoes.
Once peeled, it’s time to pre-season the peaches. Cut them into half-inch cubes, toss them with sugar and fresh lemon juice, then drain them. This step serves several purposes. The sugar not only sweetens the peaches, it also pulls out excess liquid, ensuring that the peaches won’t sog up the pastry during the baking process. The lemon juice points up the peach flavor even as it keeps the fruit from oxidizing and turning brown.
A word of caution: Given how many times this recipe calls for the chilling of the dough and the pies, you may be tempted to skip these steps. Don’t do it. Chilling is key to making sure the butter in the pastry stays cold, which is key to the production of a light and flaky crust.
PEACH HAND PIES
Start to finish: 3 hours 15 minutes (1 hour 5 minutes active)
3 small or 2 medium peaches (6 ounces total)
1½ Tbsp. sugar, plus more for sprinkling
1½ tsp. lemon juice
12 ounces prepared or purchased pie dough (recipe below), cut into 8 equal pieces and refrigerated
2 Tbsp. plus 2 teaspoons apricot jam
1 egg beaten with 1 teaspoon water
Vanilla ice cream, to serve (optional)
Using a serrated produce peeler (or for soft peaches, use the poaching method described above), peel peaches. One at a time, set each peeled peach on the counter, stem side up, and aiming just to the right of center, cut off one side of the peach in one piece. Repeat procedure on the left side, then cut straight down on the other sides of the peach. Cut peach flesh into ½-inch chunks.
In a medium bowl toss peach chunks with 1½ tablespoons of sugar and lemon juice. Let stand for 20 minutes, stirring every so often. Strain and save peaches and juices separately.
Working with 1 ball of dough at a time (leaving the rest in the refrigerator), roll out the dough on a lightly floured surface into a circle about 5 inches wide (1/8-inch thick). Spoon 1 teaspoon of the jam on one half of the round, then mound 2 tablespoons of the peach chunks over the jam.
Brush the edge of the pastry round with beaten egg. Fold other half of the dough round over the fillings to enclose them, pressing edges together tightly. Fold over edge to make a ¼-inch rim, then crimp the edge with a fork. Use a knife to cut a small slit in the center of the top of the pastry, then transfer the hand pie to the refrigerator. Repeat with the remaining ingredients. Once all of hand pies are formed, refrigerate them for 30 minutes.
Meanwhile, heat oven to 375 F. Line a baking sheet with kitchen parchment.
Arrange pies on prepared baking sheet. Brush tops with additional egg, then sprinkle lightly with sugar. Bake on the middle shelf for 20 to 25 minutes, or until golden. Let cool on a rack for 10 minutes before serving. Top each hand pie with a scoop of ice cream (if using) and a drizzle of the reserved peach juices.
Nutrition information per serving: 260 calories; 140 calories from fat (54 percent of total calories); 15 g fat (9 g saturated; 0.5 g trans fats); 65 mg cholesterol; 75 mg sodium; 28 g carbohydrate; 1 g fiber; 8 g sugar; 4 g protein.
PIE DOUGH
Start to finish: 1 hour 15
minutes (15 minutes active)
1½ cups (6.4 ounces) all-purpose flour
¼ tsp. table salt
10 Tbsp. cold unsalted butter, cut into ½-inch cubes
2 to 4 Tbsp. ice water
In a large bowl, stir together flour and salt. Add butter and, working quickly, use your fingertips or a pastry blender to mix dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons of ice water evenly over the mixture and use a fork to gently stir until incorporated.
Gently squeeze a small handful of the dough. It should hold together without crumbling apart. If it doesn’t, add more ice water, ½ tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. Be careful: If you overwork the mixture or add too much water the pastry will be tough.
Turn dough out onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Wrap each disk in plastic, then chill until firm, at least 1 hour.
--By SARA MOULTON
The Associated Press
EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”