What's better then a fresh summer peach pie? Peach pie that you can eat on the go! I'm a huge fan of hand pies - pretty, portable desserts... how can you go wrong? These herb-y peach and thyme hand pies are easy to make and definitely a treat everyone will want to get their hands on.
I love a twist on a classic. Fruit and fresh herbs are fun flavors to play with. Peaches and fresh, woodsy thyme give these hand pies a unique, earthy flavor. And whether you're an expert baker or a beginner in the kitchen, hand pies really are a great place to start when it comes to making a pie.
Preheat the Oven
Preheat the oven to 400 degrees Fahrenheit.
Prepare the Filling
Start by washing and then cutting up the peaches. Cut them into small 1/2-inch cubes. Sprinkle the peaches with the salt and corn starch. Gently toss. Add 1 teaspoon each of chopped thyme and honey, and then stir to combine.
Prepare the Dough
Roll out the dough, and using a small bowl (about 5 inches in diameter) as a guide, cut out 8 circles. Place the pie dough circles on a parchment lined baking sheet.
Make an egg wash. Crack the egg into a bowl, add 1 tablespoon of water and beat with a fork. Brush the egg wash all along the edge of the circles.
Spoon about 3 tablespoon of peach filling onto the one side of the dough circle. Fold the circle in half and press the sides together firmly. Seal the edges of the hand pie with the prongs of a fork. Also prick the top of the pies with a fork a couple times to create a vent.
Whether you are using store bought pie crust or making your own from scratch, always keep your dough chilled and handle it as little as possible. It will make it easier to work with and ensure a lighter, flakier crust.
Brush all the pies with the remaining egg wash. Bake in the oven for about 20 minutes, or until the hand pies are a nice golden brown. Place on a cooling rack.
Drizzle the Hand Pies with Icing
In a bowl, whisk together the powdered sugar, vanilla and cream. Start with just 2 tablespoons of cream and then add more if needed. Whisk until smooth. With a spoon drizzle on the icing in a zigzag all over the tops of the cooled pies.
Garnish and Serve
Mostly just to impress you guests, top each pie with a little sprig of thyme. Serve wrapped in fun patterned parchment paper or on a plate with a generous scoop or two of vanilla ice cream.
These pies, if there are any left, freeze well for future snacking.