Cling Peach Hand Pies

Ingredients
Yield: 18
Ingredients:
Filling
- 2 cans 15oz. each California Cling Peaches
- 2 tsp granulated sugar
- 1 tbsp brown sugar
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tsp grated lemon zest
- 1 tbsp fresh lemon juice
Dough
- 2 1/2 C all purpose flour
- 1 tsp Kosher salt
- 2 sticks cold unsalted butter cut into cubes
- 1/2 C ice water
Topping
- 1 large egg lightly beaten
- Turbinado sugar mixed with ground cinnamon for sprinkling
Directions
Make the Dough
- In a large bowl, whisk the flour with the salt. Scatter the butter over the flour.
- Using your fingers, pinch the butter into the mixture until it resembles very coarse crumbs with some pieces the size of small peas.
- Stir in the ice water just until dough forms. Turn the dough out on to a lightly floured work surface and knead gently to form a ball. Pat the ball into a 1 inch thick round, wrap in plastic, and refrigerate for one hour.
Make the Filling
- Open both cans of peaches and drain 3/4 of the liquid. Pour the canned cling peaches into a medium size bowl and add the other filling ingredients. Gently fold together until combined.
Preheat & Cut the Dough
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Once the dough has chilled for one hour, remove it from the refrigerator, unwrap it from plastic and cut the round in half. On a lightly floured surface, using a lightly floured rolling pin, roll out one piece of the cut dough to 1/8 inch thick.
- Using a 4 inch biscuit cutter, stamp out 6 rounds of dough and transfer to your parchment lined baking sheet. Top the cut rounds with another piece of parchment paper.
- Gather the scraps of dough and form into a ball; roll that ball out again and stamp out 3 more rounds with your biscuit cutter. Transfer those cut rounds to the baking sheet. Repeat this process with the second half of your dough.
- Once cut, refrigerate the cut rounds for 30 minutes covered with parchment.
Fill and Bake
- Line two baking sheets with parchment paper. Working with one dough round at a time, brush the rim of the dough circle with the beaten egg. Spoon 2 teaspoons of the filling into the center of the dough round and fold in half to enclose- being careful to prevent any filling from spilling out. Lay the dough envelope flat and press the edge firmly with a fork to create a seal. Transfer to a prepared baking sheet.
- Repeat this process with the remaining dough and filling. Arrange the hand pies 2 inches apart for baking. Brush the top of the hand pies with the beaten egg and sprinkle with cinnamon-sugar mixture.
- Using a paring knife, cut two small slits in each hand pie.
- Bake until puffed and golden brown. Cooking time is approximately 15 minutes. Transfer the hand pies to a rack and let cool slightly.