Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. They look fabulous. I have managed to give away most of the first round and hope to take some to work tomorrow. Love to take these pies on lake trip with old pals. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. I made six-inch turnovers, though, and because I planned to serve some of them to children, I used one teaspoon of vanilla and wee bit of almond extract, omitting the liquor altogether. x. Hi Deb, And this is really the best pastry recipe I ever tried! But first I must go for a long hike in the mountains so I can eat 1 or 2 maybe 3 pieces tonight :). These look so fantastic and I had some peaches getting ready to go bad in my fridge. Hey Deb! * Make your own crème fraîche: It’s true! I also threw in a Tblsp of Bourbon into the peaches, which were pretty juicy after thawing most of the way. Once again, you’ve inspired me to set aside some weekend time and get into the kitchen and bake away. wow, these look absolutely amazing!!! peach pie. These look and sound marvellous…. Overcome with excellent peaches I surprised myself last night by making the pie crust as per your instructions, and whipped up the rest tonight. On behalf of all Southerners, fry the pies the next time. Thank you!! One question, as I am planning to make these fir kids, and am sadly a little short on eggs at the moment, do you have a good recipe for a glaze? I made these yesterday with an apple-cranberry filling and they were perfect! Yum. When ready to bake, take them out of the freezer, brush with egg wash and sprinkle with sugar. Well, I don’t know but I think an apple hand pie, or a pecan hand pie, or a pumpkin hand pie would be pretty darn good! I think using 4.5” or larger cutters is REALLY important to make sure the filling to dough ratio is good, – I cut up my peaches into approx 1/2” cubes. The pie crust was a cinch to make, the filling and streusel could not be any easier, and OHHH is it good after sitting a day or two in the fridge! Made these last night…they were awesome! thanks, deb. I have a peach tree in the back, so I’ve made peach jam, peach butter, pickled peaches, your peach shortbread, this pie, and canned an extra two quarts for use this winter. Works wonders, but I still prefer to peel them the same way you make tomatoes concasse. Oh, and I had WAY too many peaches leftover as well. I just made this and I’m very sad to say that this is the first time a Deb recipe has failed me. When would you freeze these? it is light, flaky, buttery and will compliment almost any filling. Also, I baked for 20 minutes, and they were pale golden, but I baked the second batch for 25 minutes, and they were perfectly golden. Ugly but tasty. Fantastic recipe. There was a little liquid pooling in the bottom of the pie plate after I cut it, but that’s normal for any fruit pie that hasn’t had a lot of thickeners added. These are really, really perfect. on the plate. hrmm. Guilty as charged.). RIch, flaky and sturdy. None of those hard California peaches for me–they never ripen evenly or slice off the stone well enough to make a decent pie or tart. I suspect I needed to add MUCH more flour to the streusel. :-). I’m jealous of you and your weekend plans! snowhite — I get that stuff too, but it is not creme fraiche. I will definitely be making this again and again, thank you! Do you think it would make it too liquid to get the setting effect from the creme fraiche? For New Years with the fam, I shared these (half peach, half apple), your feta salsa (YOWZA!) Thanks! I was out of creme fraiche so I used Crema Rancherito, a thick Mexican sour cream. Recipes. I will say that if I didn’t have a fair amount of baking experience, this recipe might have turned into a disaster. :). Eliza — I haven’t but it was inspired by apple dumplings. Seriously. (And I had to do it all at once, not in two steps, because it was just such a sticky gooey mess — my hands were completely coated.) or…, Looks scrummy! Hi, Deb! I really want to make these to mail as valentines to my overgrown kiddos. Hope that helps. Well I’m in Alaska and without driving all the way into Anchorage I cannot get creme fraiche and of course I didn’t plan well enough to make it myself. Divide the refrigerated dough in half. Here is the recipe, n https://smittenkitchen.com/2010/09/peach-shortbread/ I’m wondering if reconstituting the peaches might be an alternative for the pie recipe. Thanks. :). My hubby is still in awe over my (your) blueberry tart/bars, these little pies will just blow his mind, and may I add, our waistlines but oh… such goodness. Used salted butter instead of egg whites to anchor the sugar, and they turned out really yummy. Thank you for this recipe!! I just made peach cobbler, with plen-ty of bourbon, it was made for peaches. I think it could use a bit of cinnamon mixed in with the peaches. Good luck. <3. : ). Thanks a million! I don’t have a food processor or a pastry cutter…there is a way to do this right? Hmm, I have been wanting to make some lemon curd pies. I can’t wait! I didn’t do a pie crust, I put the peaches and creme fraiche on the bottom, and biscuit topping on top. The filling stayed put and was not too sweet. I’m looking forward to trying it tomorrow, cold. I’ll try pears next week! I used to live in Malaysia, and we existed on curry puffs….NEED a curry-puff filling recipe NOW! I made these last night. You can just make a couple so you don’t eat an entire pie. Yum. My pies are not the beautiful little half moons that yours are….but still yummy. I could never get a crust that would hold up or, if I did find a hearty recipe, never achieved the right crust:filling ratio. Nancy. Those peaches look amazing! I used 4″ tupperware as my cutter, which was great by the way, but after taking my rounds back out of the fridge they shrunk! Seriously. I’ve made turnovers before, but they always leak, etc. Ok, so you were hoping for a more intelligent reader: if you forget to label the packets of pastry in your freezer, and if you forget you have more than one type of pastry in there… This works really really well with the browned butter dough from your this year’s apricot and hazelnut hamantaschen. I’ve made these three times and the first two times the dough was so wet and sticky I wanted to throw it across the room (but I would’ve had to scrape it off my pastry mat first). Thank you! Also, I asked this on another recipe but to give it 2 chances of being seen… what pastry blender do you use? What would you do differently? I made this in a 8×8 cake pan because I don’t have a pie tin and it worked fine. Let’s hope the peaches are tasty, and not all bruised and moldy like last time. The best word to describe my crust is tough. This is a disaster. We are proud to have you visit our little piece of paradise! What Martha doesn’t know won’t hurt her, right? I’m waiting on the results from the oven as I type, and can’t wait to give it a try! The crust for these babies were flaky beyond belief but was not as flavorful as . Fantastic recipe! (I’ve looked through the comments and the recipes, hope I haven’t missed anything there.) However, in a pinch, the store-bought stuff is worth trying. Creme fraiche seems like a perfect addition! I just bought a bunch of peaches, and will definitely be making these. This is just a stunning combo of peaches and cream. I absolutely love your blog and *all* your recipes, your precision and this wonderful pie :-) I’ll put immediately your link on my foodblog. Peaches and bourbon, you can’t beat that! This recipe looks amazing and I would love to try it. These do look great. More like a biscuit than a pie. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. I made these today with the peaches that we picked, and they are SO SO GOOD. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess! The crust was amazing, but I agree that the filling could have used some more sweetness. And it worked. Brandie — I think this could work with lemon curd filling, but of course haven’t tried it. The recipe made 16 pies using that sized round. :), These look great! Thanks for sharing! They look amazing, I can’t wait to try them! If you have time, I highly recommend making the pate sucree crust that goes with this; for me, it was the star of the pie. I have made these hand pies several times for the boys at work, and they LOVE me for it. However, I did not have sour cream in my fridge. Cover edge of crust with a strip of foil if it browns too quickly. Eagerly waiting till peaches are in season. Would you mail frozen and unbaked or baked and then frozen? can’t wait to try it. I made this with pears, as there were no peaches at the supermarket when I went to get the above ingredients, and I felt compelled to improvise. I made them today for a friend’s birthday. These look great! I also have used nectarines, or mixed in plums. Oh, and toasted pecans on top!! — is the most important thing. Well done! Beautiful and not too sweet! chicken wonton soup. Wonderful! I cannot wait for your book to come out, as every single one of your recipes that I have made myself has been a home run. Hi! If you say this is a no-fail dough, I’ll give it a gander – wish me luck! I have only done pastry once before and this came out great. Also, if you are going to make 4 inch rounds, you need to use 1 tablespoon instead of 2. Ick. :). I liked the wait times in between the steps. Don’t want to go to the store, so I’m using what I’ve got (and I cheated and used frozen/grated butter to replace a chill)… I’m using a very tangy homemade yogurt in place of sour cream; lime juice instead of lemon juice; used kosher and upped salt to 1 tsp… and (this is hopefully not too crazy — I’ve seen America’s Test Kitchen use vodka – it’s soupier, but alcohol evaporates quickly & leads to crispness?) Divine! Thank you so much for blogging! I even mixed in some nectarines I had. I have a load of peaches on my counter and there’s only so much peach juice that I can have dribbling down my chin. Too much juice from the peaches? Hi-ya! (Or else i’ll just have to drink the bourbon!). Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. I can’t wait to try this recipe. This crust is delicious, though, it’s definitely in my permanent file now. my pies are overfilled and not as pretty (we call it rustic) but hella flaky, sweet and saucy. I’m going to attempt these this weekend. Thanks for the recipe, made it last night with plums……all I can say is OMG, pure heaven…and so easy to make that I’m making another one tonight ;-). It worked! Important to eat as many peaches as humanly possible as long as they’re local. My husband and I have eaten half the pie in the last five minutes. Thank you! When I got to retrieving them an hour later, both containers–more than 40 hand pies–were empty and crumbs-around-the-mouth guilty parties milling about were going on about how good they were. Thanks Deb. I did par-bake the crust (which was a butter-based gluten-free one from Whole Foods and surprisingly excellent and flaky), and subbed the gluten-free “all-purpose flour” for the regular flour. I love your pictures. I think the yogurt may have curdled a little bit. They puff slightly and I’m assuming it’s not enough to matter much how close they are but I did wonder about it. Cutting the X on the bottom of the peaches makes it so easy. i made these this morning (although i used a store bought crust to save time) and they are tasty! I’m one of those people that scrolled through comments past the “Looks Yummy” and “link to my blog” for the person who had experience making it. They were crackingly flaky right after baking, so it’s not an error in the recipe! But.. blech. I substituted greek yogurt for the sour cream. couldn’t help adding some brown sugar too. From the dough I crafted 14 hand pies with my 4.5 circle cutouts. We get amazing peaches in Colorado and I used the larger amount of sugar for perfect sweetness. Oh, Could I use a room temp labne for this?? 3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble) Thank you for sharing such a great recipe and making me look good! OK, can I just say….I LOVE that you take the time to answer some of the questions/comments from your blog!!! I used your cookie crust from cherry brown butter bars(struggle with pie crust) & subbed sour cream for creme fraiche(didn’t have it at home). Thanks (and for the recipe which is going to be a life-saver for party tonight), Could you use this as the filling for slab pie? it sort of melted into the crust and made it super rich and crispy. Hoping you can respond soon {as i’m hoping to make it tonight!} It’s like magic. If you end up going to Asheville, I must recommend two restaurants: Sunny Point Cafe and The Laughing Seed. I followed the recipe exactly as indicated above, using the 2T of sugar for the already very sweet, delicious peaches. I’ll make these hand pies tomorrow for saturday’s bbq. 5. cut the frozen butter in food processor – no patience for pastry blender. Other fruit questions: I’m sure the recipe is amenable to other fruits, esp. I somehow have an embedded psychologicaal “stop” button that says one piece of regular pie is enough. I was so worried that I wouldn’t be able to work the butter in on time. I just processed together my nut of choice, some sugar and creme fraiche, smeared it over a tart shell, laid the fruit on top and baked. I used nectarines instead of peaches, and I only used four. Yum! I’ll probably try this one for dessert this weekend. My daughter and I made these. Deb, I have been contemplating this recipe for over a year. Thanks! I didn’t parbake it; instead, I just let it sit on the counter while I prepared the peaches and other ingredients. I wonder why? Oh goodness, these are so good. This is my first attempt at pastry dough of any kind. I did think ahead and brought measuring cups/spoons. It’s perfect. I love the idea of hand pies in lieu of actual pies. It didn’t taste awful, but there wasn’t any stand out flavour. The crust is perfect (first time success at that! Thank you! I used my food processor to incorporate the butter but am afraid to overdo it. And I hope you have a great weekend… sounds awesome. Great pictures! Or would beef (or chicken, diced small) be too heavy for this dough? Thanks for your well written and designed site as a whole, and for your great instructions each recipe. I’ll have time for pretty later, I guess, with more practice. Everyone raved about these. Crust looks like it has bigger butter chunks, my peaches are ripe and I got a tangier creme fraiche. I’ll have to try it. When I was a kid, my grandmother always served peaches cut up with sugar and cream on them. Thanks again! Oh and I used a boring old Pillsbury pie crust par baked. I have been making a “peaches and cream” pie from a very old Betty Crocker cookbook since I was a kid–it’s been a family favorite for years! Would you still recommend this dough for hand pies over your all-butter recipe? Can I just say… thank you. What sweet little pies! So ripe and juicy! i have had that martha recipe bookmarked to make since i first saw it but was always a little wary of it – but since it got your endorsement – i am making it! The quicker the cooler it stays. How long does it take in total looking to use this recipe in school? Of course, I used 1/4c plain regular yogurt and 2 tbsp lemon juice instead of this exact recipe, perhaps that’s it? I measured a few different round things in my kitchen (saucers, small bowls, etc) and found a small mixing bowl I have that is 4.5 inches across – this is what I used to get my circles for the hand pies. I will have to try cherry also! I have this pastry blender from OXO. This looks delicious. (haven’t tried roasting yet due to the above experience). Well, in this case, to the farmer’s market for the best fruit then the kitchen. They freeze well. Report back if you try it, please? Thanks in advance! Your photos make me wish I had a refrigerator full of fresh peaches. Can you freeze these after baking? Not to mention individual pies! I wasn’t thrilled with the result. 2 pounds of peaches peach butter. i absolutely love this pie! and I don’t even like cooked fruit! Thanks! still tasted fantastic but it looked a little odd (like cheese curds!) do-able? Make streusel: Stir confectioners’ sugar, baking powder, salt and three tablespoons flour together in a small bowl. The filling, luckily, did not spill out, so they were still presentable. Thank you so much. I bake by weight and I used a 4.5 ounce conversion for a cup of flour, which is what I always use, but this dough was very sticky and fought me to the end. Now that I know what I’m doing I think they will turn out great. The ice water stops the fruit from further cooking. thanks! I made this because I had a lot of peaches to use up, and saw this recipe the same day I need a gift that said “thanks for letting me crash at your beach condo!” The hosts have lots of guests (who doesn’t want to stay at a beach condo?) writer lives with a guy named Alex too…weird huh? Two adjustments: I read all the comments about the wet dough, and only added 1/4 cup of ice water. Thank you, Deb! I’m not sure I follow… I don’t soak the peaches in bourbon for this recipe. Makes 14 to 24 (depending on cutter size), For the pastry: I purchased 40 pounds of fresh peaches this year (up from my usual 20… I’m so sad when they’re gone typically, so thought I’d try for more!). I had the same experience as a recent poster that the creme fraiche set up in only an hour when using whipping cream and sour cream. Your pictures make it look so easy…I love to bake but pies scare me a bit, however, your pictures inspire me! Another fantastic recipe – thanks, Deb! Just form the crust, add the filling and bake them at the same time. This looks divine. Delicious! And by project, I mean, pretty mindless. I have a bourbon peach recipe I’ve been testing… how long do you soak your peaches and how bourbon-y do they taste? I will most definitely be taking a cue from you. I made this with strained plain yogurt instead of the cream, and it worked really well. I’ve just made a batch of crème fraîche for a smoked salmon pasta and now I know what to do with what we have left over. Thanks! Just look through the placemat sections of any local stores that stock kitchen and dining supplies and you’ll probably come across something pretty similar. Ingredients For the filling: 3 lbs ripe peaches (about 6 peaches) 2 tablespoons cornstarch 1 ½ tablespoons flour ½ tsp cinnamon ¼ tsp salt Pinch of allspice ½ cup sugar ¼ cup maple syrup 3 tablespoons bourbon 1 tablespoon water 3 tablespoons butter For the streusel: ⅓ cup pecans ½ cup (1 stick) butter 1 […] When I took away the foil the crust was still without colour and the dough rose up. This was REALLY easy and really nice (it was pie for breakfast day today!). Were you trying for something different? Everything you put out is wonderful. In case anyone makes it to the bottom of the comments here: I’d suggest upping thecrusts salt by at least a 1/4 tsp. Thanks, Deb! It is simply the best!!!! Luckily, I had pretty big glops, so it was easy to dig out and save the pie. The egg wash for this recipe seemed off to me, very watered down, and resulted in a very pale top crust in comparison to the deep golden brown of the bottom crust. I also made the filling after the first chill and not immediately before filling so it’s possible the juices had more time to ooze out in a bowl as opposed to when the recipe indicates preparing it. After a few days they should be ripe and peel easily with a small paring knife. I finally just made these, and they were delicious! It’s currently resting in the freezer. Recipes. Fold the top over. There are only four things going on here: a single pie crust, some streusel, hunks of quartered peaches and crème fraîche but when they’re baked together, the crust becomes a shell that decks your plate with pastry flecks and flakes and the filling bakes itself into something more like a tangy custard and less like a traditionally sweet slumpy pie. and maybe adding a dash of whatever spices you use in the filling (cinnamon/ginger/cloves), The crust for these babies were flaky beyond belief but was not as flavorful as I would have liked. I love fruit desserts, but they tend to be a whole deal. We used apples in some and Nutella in others. there is no summer! Would I then just bake from frozen? I am going to make this but will sprinkle crushed gigngersnaps on the botttom of crust (to help with preventing sogginess) and perhaps add some to the streusel as well. My husband made these yesterday (he’s the baker in the family). Now, if I can just restrain myself until I get to the party….. Do you think it would work to make this pie with the peaches and crème fraiche, but instead of the streusel here make 1/3 or 1/4 amount of the topping from the crumble recipe? Do you think it’d be best to cook them up first with maybe some tapioca, or just thaw and proceed as indicated? in short- i love the dough, the sour cream and apples and rum is a great combo but: Line the bottom of a 10-by-15-by-1-inch baking sheet or jelly-roll pan with parchment paper. Wil go back to my regular pie crust and my grandmother’s (from South Carolina) peach filling. Hi Deb, They were delicious, but I didn’t put enough filling inside. I just rushed to pull out the second batch from the oven because it started smoking again. Thank you for sharing this recipe. I used half sugar/half Savory Spice’s Georgia Peach Spice blend which contains vanilla bean sugar, and omitted the bourbon. Anyway, quick question: Would you recommend using other fruits (besides nectarines) for this recipe, such as blueberries, or even mixed berries? Needless to say, he’s been working crazy hours and always comes home with war stories from the front line. Love the photos you’ve provided and your description make me want to try this recipe more than Martha’s. Maybe for those of you whose pies are coming out soupy, toss the peaches in some cornstarch as well as some sugar? Spread two tablespoons crème fraîche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. You can also just use the freezer, but for less time. Heat oven to 375 degrees. So easy. Thanks!!! Did I do something wrong (was my crust maybe too thick) or is my oven just poorly calibrated?? Just curious….i have a wee bit of the homemade ricotta lying around….do you think the flavor profile would be similar? And canned peaches are, well…..canned peaches. Love it! I had a lot of filling left (weighed 2 lbs of peaches before beginning) – which I froze for a rainy day. All the peaches I can find near me are as hard as rocks, so I was considering trying this out with apricots, which seem a bit better. I tripled the amount of sugar, adding 3/4 of a cup and my pies were just sweet enough without being overly sweet. My perfect way to eat a peach is on its own, or maybe topped with a little plain yogurt and some chia seeds. Awesome way to use up some fresh VA peaches! Congrats on your soon-to-be new addition! I followed the dough recipe to a ‘T’ and it came out beautifully. My husband doesn’t even eat desserts and he had two and exclaimed that they were restaurant quality. I have about 100 lemons getting ready to fall off the tree in our backyard and need to do something with them and by something, I mean, something, lots of things baked. Love you! It was absolutely incredible, even just served at room temperature. -e. Being from the Peach State, I feel I have a little knowledge on the lovely fruit. Now I’m off to buy more peaches so I can make one for myself. Baked this morning straight from the freezer. I love you, Martha. Yum. I admit, I changed it up. In fact, most summer fruits and berries don’t need cinnamon..yet so many recipes call for it. Creme fraiche questions: I didn’t make mine at home, I only wanted to present that option because I know some would ask. I love your recipes, and this is the first recipe that didn’t immediately work out. It’s like a polenta crust fruit pizza of amazing-ness. Thank you again!!! But tonight? 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