Peach Hand Pies

Peach Hand Pies

For the crust:

(This recipe makes 4 discs, you will need 2 discs for the hand pies)

5 – 5 1/2 cups Mama’s Almond Blend All Purpose Gluten Free Flour, plus more for rolling

4 tsp. Xanthan Gum

1 Tbsp. Sea Salt

1 1/2 Tbsps. of Coconut Sugar (if I’m using this for a savory recipe, I only add 1 Tbsp. of sugar)

1 lb. of Spectrum Shortening, I weigh mine on a kitchen scale

1 Egg (beaten with fork in measuring cup and then filled to 1 cup with water)

Place 5 cups of Mama’s Almond Flour in large bowl.  I use the spoon in cup method and level with a knife.   Add salt, sugar, xanthan gum, whisk to combine.  Next scoop 1 lb of the shortening onto flour mixture.  I know it sounds like a crazy amount, don’t freak out!  Remember, this recipe makes 4 large pie crusts.  Work the shortening into dough with your hands, sifting through your fingers until the shortening is somewhat combined and the flour resembles loose small pea size (about) pieces. (For pictures to reference on what the dough should look like, see the Apple Galette recipe.)

Next, whisk 1 egg in a measuring cup and fill to 1 cup with water. Add the egg and water in a well in the center of mixture. Work together with a fork just until mixed. Scoop out onto floured parchment paper. Work it a little, not too much!! (you may need a bit more flour) to form it into a log.

Then cut it into four even sections. After it’s cut I put each section into a ziplock bag and flatten into a disc. Chill in the refrigerator for at least 1 hour before rolling.

For The Filling:

*Preheat the oven to 350 degrees and line one baking sheet with parchment paper

(2 discs of dough make roughly 6 large hand pies – depending on the size of your cutter)

3 Very Ripe Peaches, peeled and sliced, then cubed

Juice of Half a Lemon

About 1 Tablespoon of Coconut Sugar

About 1 Tablespoon of Flour

(For the glaze you will need powdered sugar, dairy free butter, almond extract, and a little water)

Toss ingredients and set aside. Flour your work surface and rolling pin and roll dough out. I used a fluted cutter roughly the size of my palm. Place 6 “bottoms” on the parchment lined baking sheet and flatten out and enlarge a bit more slightly with your fingertips. Place about 1 1/2 – 2 Tablespoons of peaches in the middle. Next, roll out more dough and cut the tops. Remove the extra dough from around them and enlarge them a little by flattening them out more with your fingertips. With a finger dipped in water, wet the edge of the bottom crust. Then, with a floured spatula, place each “top” over the peaches and press around. Press edges with a for and slit the tops with a sharp knife.

Bake for 35 minutes.

Once the Peach Hand Pies have cooled, put one dollop of glaze on top of each one allowing it to run down the sides (it should be medium thick). Wait 10 minutes and drizzle the tops with glaze in a back and forth motion.