Peach, Apple and Currant Hand Pies Recipe

Peach, Apple and Currant Hand Pies Recipe | Valerie Bertinelli

Peach, Apple and Currant Hand Pies
Difficulty: Easy
Makes: 6 hand pies
Nutrition Information Per Serving (1 of 10 servings): Calories 277, Total Fat 15 g, Saturated Fat 6 g, Carbohydrates 35 g, Dietary Fiber 2 g, Sugar 9 g, Protein 3 g, Cholesterol 25 mg, Sodium 245 mg
Total time: 45 min
* Active preparation time: 20 min

Who says pies can't make the best picnic treat? These portable hand pies pack cozy flavors and bake much faster than a traditional pie. Imagine the joy of biting into flaky, golden crust filled with sweet peaches, crisp apples, and tangy currantsperfect for your next outdoor adventure or cozy gathering!

Ingredients

• 2 tablespoons unsalted butter
• 1 Honeycrisp apple, peeled and diced into 1/3-inch chunks (approximately 1 1/2 cups)
• 8 ounces frozen peaches, thawed, drained, and roughly chopped
• 1/4 cup dried currants
• 2 tablespoons brown sugar
• 2 tablespoons freshly squeezed orange juice
• 1/4 teaspoon ground cinnamon
• Kosher salt
• One box (14 to 16 ounces) refrigerated rolled pie crusts (contains 2 crusts), thawed to room temperature
• All-purpose flour for dusting the surface
• 1 large egg
• Optional: Turbinado sugar for sprinkling

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Instructions

1. Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
2. Heat a nonstick skillet over medium heat and melt the butter. Add the diced apples and saut, stirring often, until slightly softened, about 3 minutes. Reduce heat to low and stir in the chopped peaches, dried currants, brown sugar, orange juice, cinnamon, and a pinch of salt. Mix well and remove from heat. Allow the filling to cool before assembling the hand pies.
3. Meanwhile, prepare the pie dough. On a lightly floured surface, work with one crust at a time. Lightly flour a rolling pin and roll the dough into a 13-inch circle. Using a 6-inch round cutter, cut three circles of dough. Transfer the dough rounds onto the prepared baking sheet. Repeat with the second crust to yield six 6-inch dough rounds. Save any leftover dough for another use.
4. Assemble each pie individually by placing a dough circle on a clean surface. Spoon 1/4 cup of filling onto one half of the circle. Fold the empty half over the filling to create a half-moon shape. Press the edges together with a fork to seal the pies. Arrange the pies on the baking sheet and repeat with remaining dough and filling.
5. To prepare the egg wash, whisk together the egg and a small amount of water in a bowl. Brush each pie evenly with the egg wash and, if you like, sprinkle with turbinado sugar. Cut an "X" on the top of each pie with a sharp knife. Bake in the oven until the pies turn golden brown, about 20 to 23 minutes.

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