These decadent hand pies have a classic summer theme, but by using frozen peaches you can have them year-round! So, if you are a fan of anything peach you don’t need to wait for the few weeks of the year when ripe peaches are in your store’s produce section to delight in these mini peach pies. This is a summer treat to enjoy any month of the year!
Photos by @blackfeatherdesign
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- 1 box (7.5 oz) Chebe All-Purpose or Original bread mix
- 6 Tbs butter, very soft
- ½ c. granulated sugar
- 2 large eggs
- 2 10 oz. bags frozen peach slices, thawed
- 1 Tbs tapioca or corn starch
- ¼ c. granulated sugar
- 1 tsp cinnamon
- 4 oz. cream cheese
- extra cane sugar for topping
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Preheat the oven to 395°F.
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In a medium saucepan, combine the peaches, tapioca starch, sugar, and cinnamon. Heat over medium heat until the peaches become soft and thick. You may need to gently mash the peaches to extract more juices for the mixture to thicken without sticking to the pan.
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Once the peach mixture has thickened (10-12 minutes), remove the mixture from the heat and set aside. You can also store the mixture in an airtight container in the fridge until you are ready to use it.
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To prepare the hand pie dough, combine the very soft butter, sugar, and eggs. Beat until creamy. Stir in the Chebe mix. Stir until a cohesive ball forms. If the dough seems too dry, add some cold water 1 tsp. at a time. If the dough is too sticky, let it chill in the fridge for 10-15 minutes. In the end the dough should be soft but not sticky.
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Divide the dough into 6 equal portions. Divide those 6 portions in half. Pat each dough portion into a rectangle (or a circle) that is a little less than ¼” thick. Rectangles should be about 4”x3” in size. Make sure the shapes are of equal sizes.
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Lay 6 of the rectangles out on a baking sheet lined with parchment paper. Place 2 tablespoons of peach mixture in the center of each rectangle. Place a sliver of cream cheese on top of the peaches.
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Place the remaining 6 rectangles on top of each of the pies. Use a fork to press the edges closed around each pie. Make 2-3 fork pricks on the top of each pie. Sprinkle with sugar. Chill for 30 minutes.
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Bake for 25-30minutes. The edges of the pies should be golden brown. Remove from the oven,cool for 5-10 minutes, and enjoy! Store leftovers in an airtight container inthe fridge.