These summery hand pies have a sweet peach filling and a flaky crust! These are so delicious!
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.
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.
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 ½ 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.