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vegan peach hand pies on a floral plate

Vegan Peach Hand Pies.

Kelly Roenicke
These summery hand pies have a sweet peach filling and a flaky crust! These are so delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 25 minutes
Course Dessert
Cuisine American, Dairy Free, vegan.
Servings 6
Calories 332 kcal

Ingredients
 
 

For the crust:

  • 1 ½ cups white spelt flour You can also use all-purpose flour or gluten free flour
  • 2 teaspoons organic cane sugar
  • ¼ teaspoon salt
  • ½ cup vegan buttery spread cut into pieces - I like Earth Balance Soy Free Spread
  • 4-5 Tablespoons ice cold water

For the peach filling:

Instructions
 

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 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.

Notes

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.

Nutrition

Calories: 332kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 3gSodium: 319mgPotassium: 155mgFiber: 5gSugar: 25gVitamin A: 964IUVitamin C: 5mgCalcium: 12mgIron: 2mg
Keyword picnic desserts, rustic
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