Ingredients:

  • 315g all-purpose flour
  • 225g unsalted grass-fed butter, cubed and ice-cold
  • 5g sea salt
  • 120ml ice water
  • 500g fresh peaches, peeled and diced into 1/4-inch cubes
  • 45ml Grade A Maple Syrup
  • 10g cornstarch
  • 5ml fresh lemon juice
  • 2g ground ginger
  • 1 large egg
  • 60g powdered sugar
  • 15ml raw honey
  • 10ml whole milk

Instructions:

  1. In a small saucepan over medium heat, combine diced peaches, maple syrup, lemon juice, and ginger. Whisk cornstarch with a teaspoon of water and stir in. Simmer 5–7 minutes until thick and glossy. Cool completely in the refrigerator.
  2. Mix flour and salt in a large bowl. Work cold butter into the flour using the fraisage technique or a pastry cutter until pea-sized lumps form. Drizzle in ice water until dough holds together. Wrap and chill for 1 hour.
  3. Preheat oven to 400°F (200°C). Roll the chilled dough on a floured surface to 1/8-inch thickness. Cut into sixteen 4-inch rounds using a biscuit cutter.
  4. Place 1.5 tablespoons of cooled filling onto 8 of the rounds. Top with the remaining 8 rounds. Crimp edges with a fork to seal and cut small steam vents in the top of each pie.
  5. Arrange on a parchment-lined baking sheet. Brush with egg wash (1 egg beaten with 1 tsp water). Bake for 25 minutes until the crust is mahogany-colored and crisp.
  6. Whisk powdered sugar, honey, and milk together. Drizzle the glaze over the hand pies while still slightly warm.