1 ½cups3 sticks unsalted butter, cut in cubes and frozen
Peach Pie Filling
½teaspoonrosewateroptional, if using white peaches
½teaspoonvanilla extractI love Rodelle
For the Glaze
1 ½cupspowdered sugar
1 - 2teaspoonswateror as needed
small pinch of salt
In a large bowl, or a food processor, ad the flour, sugar, and salt. Mix to combine. Add in the butter and pulse (or use a pastry cutter to cut in the butter into the flour) until the mixture resembles lentils.
Add half the water and pulse or mix to combine. Add the remaining water one tablespoon at a time, mixing as you go. The mixture should hold together when pressed, but not feel overly moist.
Turn out the mixture onto a lightly floured surface and divide in two. Form two discs and tightly wrap with plastic wrap.
Chill in the refrigerator for at least an hour, or overnight.
In a small bowl, beat the egg and heavy cream together. Set aside
Peel and dice the peaches. Place in a bowl and add all the remaining ingredients for the filling. Mix together and set aside.
Flour a flat surface and roll out one disc of dough into a long rectangle that is approximately ¼ inch thick.
Cut out wide strips across the shorter sides of the rectangle to create smaller rectangles.
Place some of the pie filling on one half of the rectangles, leaving a border around the edges. Brush the border with the egg mixture.
Fold the rectangle over the filling and press the edges down to adhere to the bottom crust. Use a fork to prick the edges of the pie crust.
Take out the other disc of dough and repeat, using up the remaining filling. You should be able to make at least six large peach hand pies and 9 smaller hand pies, depending on how big your strips are. Cut slits on the tops of the pies
Place the hand pies on baking sheets and freeze as you preheat the oven.
Preheat the oven to 350 degrees F.
Once the oven is preheated, remove the pies from the freezer and brush the tops with the egg mixture. Sprinkle turbinado sugar over the egg wash.
Bake for 30 - 40 minutes, or until golden brown and the mixture inside is bubbling.
Remove from the oven and allow to cool completely.
As the pies are cooling, mix together the ingredients for the glaze. Glaze the cooled hand pies as desired.