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Before summer ends and peach season comes to a close, you’ll want to snack on Mandy’s simple peach hand pies. They’re a little more casual than a full 8-serving pie or cobbler—easily gone in two bites, no dessert plate or silver fork needed. Store them in the cookie jar, and snag one when you’re craving something sweet. Caroline, Recipe Hunter

Caroline Cassard

THE RECIPE

Peach Hand Pies

Simple, cute, and full of fruit

Mandy takes us back to pastry basics from her makeshift kitchen in Italy. Inspired by a fruit tart and pastry that she and her husband ate upon arrival, she sets out to see what she can create with minimal baking ingredients and very few appliances. These peach hand pies started with the seasonal peaches she found at the market in town. The peaches shine with a simple toss of cinnamon, sugar, flour, salt, and vanilla extract. Beyond the filling, everything else you need for the recipe is just a basic baking essential–likely already stashed in your pantry. When the peaches are tucked in between layers of the soft, sweet pastry dough and baked in the oven, their fruity summer sweetness seeps into the delicate dough as the outer edges turn a crisp golden-brown.

Forming the hand pies is sort of like creating ravioli for dessert. A dollop of peach filling drops onto the center of each pastry circle before topped with an identical dough cut-out and crimped closed around the sides with a fork. As Mandy finds out, when you’re without a mixer or elaborate pasta or pastry equipment, a small bowl, fork, and your own hands are the next best thing.

Baking these simple pies is as carefree as whipping up a batch of cookies. Serve a few on a plate with a scoop of vanilla ice cream for a fun take on a classic peach pie à la mode. Or drop a batch in the cookie jar for a mid-day treat.

THE CHEF

Mandy McGovern

Ambitious Housewife, Food Blogger

Mandy McGovern

I am a passionate home cook with the firm belief that homemade is always better. I love recreating meals from my travels in the comfort of my own home. I cherish food for its ability to capture and share experiences and memories with others in ways that words sometimes cannot.

Michigan-based, Italy-bound Mandy is the creative culinary adventurer at Kitchen Joy. Her love of travel coincides with a passion for homemade food. Mandy encourages you to take a trip down south with her Creole Jambalaya, and a leap over the Atlantic with classic Fish and Chips. Her interest in Italian cooking shines through a housewarming spinach Erbazzone and a festive and fluffy Pumpkin Tiramisu. While her everyday recipes typically serve a table of two, she knows how to celebrate special occasions with a towering Chocolate Hazelnut Crepe Cake. And beginning with soup-worthy crackers and english muffins, she’ll convince you to replace store-bought staples with simple homemade creations. No matter where her travels take her, you can count on Mandy for a lovely batch of recipes in time for breakfast, lunch, and dinner.

Head over to Kitchen Joy and say hello to Mandy on Twitter and Facebook.

 

THE TIP

How to Peel Peaches

When peeling a single peach, a paring knife will work. But when a recipe requires several peaches, there’s a much more efficient way to remove the skins.

Read the full tip >