One of the best ways to enjoy summer peaches is to make these vegan peach hand pies. A sweet filling and a flaky crust make these pies hard to resist!
I love fresh summer peaches – they are one of my favorite things about summer.
We have had good luck finding really nice peaches from a local fruit market lately. I love to eat peaches plain, or in smoothies, but I also love baking with them. Gluten free peach berry crisp is one of our favorite summery desserts.
These vegan peach hand pies are very easy to make, and are a great way to simplify the pie making process.
As someone who isn’t great at making full size pies look pretty, I appreciate the rustic look of hand pies!
How do you make vegan peach hand pies?
- Make the filling – place chopped peaches, brown sugar, and cane sugar in a saucepan.
- Simmer until it is thickened and starting to look a bit syrupy.
- Chill the filling. Make your pie crust dough, and chill as well. Roll out the dough into circles and place some filling in the center.
- Fold over the dough and crimp the edges, then bake!
Can you make these pies ahead of time?
These are really best enjoyed fresh, but they are still pretty good the next day. I don’t recommend making them too far in advance. The crust will start to get a little soggy the longer you wait to eat them.
Can I use a different fruit other than peaches for these hand pies?
Can these peach hand pies be made with gluten free flour?
Yes, I have made pie crust with my gluten free flour blend. If you make this crust with a blend that includes xanthan gum, you may find that the texture is a little chewy.
Can I make these pies with canned peaches?
I haven’t tried that, and I think that the flavor may be a bit different if you do that. It’s worth it to try to seek out fresh, ripe peaches for these pies!
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Vegan Peach Hand Pies.
These summery hand pies have a sweet peach filling and a flaky crust! These are so delicious!
For the crust:
For the peach filling:
Make the peach filling:
Slice the peaches in half and remove the pit. Peel the skin off using a sharp knife.
Chop the peeled peaches into small pieces. You want to have about two cups of diced peaches.
Place the peaches, sugars, salt, and vanilla into a saucepan. Bring to a boil, then reduce to a low simmer. You want to cook them until the mixture gets thicker and syrupy. Don't walk away - it's easy to burn this mixture. Cook for about 7-8 minutes.
Let the mixture cool in the pan, then place in a glass bowl and refrigerate for about two hours.
Make the crust:
Put the spelt flour, salt, and organic cane sugar in a large bowl. Add the vegan buttery spread (chopped into small pieces) and use a pastry blender to mix together.
Once the crust mixture resembles coarse crumbs, add the ice water and stir gently with a spoon until the dough forms a ball. If it seems too dry, add a little more water.
Wrap the dough in plastic wrap or waxed paper and refrigerate for 30 minutes.
Make the peach hand pies:
Preheat the oven to 400 degrees. Line a rimmed cookie sheet with parchment paper.
Place parchment on a table or counter, and sprinkle flour all over the paper. Coat the rolling pin with flour as well.
Remove the dough from the refrigerator, and divide into six pieces. Take the first piece and roll into a ball, coating with flour.
Roll each portion of dough into a circle that is about 6 inches in diameter. Place some peach filling on the dough circle, and fold half of the dough over the filling, leaving a 1/2 inch border peeking out from the bottom. Fold the border up and over the top piece of dough and press firmly to seal. Crimp the edges with a fork.
Use a butter knife to make a couple of vents in each hand pie and transfer to the baking sheet. Sprinkle the top of the pie with sugar. Repeat with remaining dough and peach filling.
Bake at 400 degrees for about 22-26 minutes, until crust is golden brown. Some juice may leak out, that's why you want to use a rimmed baking sheet.
You can make this pie crust with a gluten free flour blend, but it may be more delicate and a little harder to handle.
Store leftover pies in an airtight container for up to three days.