Peachy Rye Mini Hand Pie

  1. Put the flours, salt and brown sugar in a food processor and pulse 5 times.
  2. Cut the butter into chunks and put in the food processor. Pulse until consistency of pebbles.
  3. Mix the water and cider vinegar. Slowly pour into the food processor while pulsing until a dough forms. This will take anywhere from 1/4 cup to 1/2 cup of the water mixture.
  4. Wrap the dough in plastic wrap and place in fridge for a 1/2 hour.
  5. Meanwhile, preheat the oven to 350 degrees, line a sheet pan with parchment paper, and place the cookies in a plastic bag and crush them to fine pieces (there should not be any large chunks).
  6. After 30 minutes, remove the dough from the fridge and roll out on a floured surface to 1/8 thickness.
  7. Once the dough is rolled, using a 3 inch cutter, cut about 21-24 rounds.
  8. Take a 1/4 teaspoon of the cookie crumbs and place on one half of a round. Take one Raspberry, cut in half and lay on the crushed cookies. Take one piece of peach and flatten a little with your fingers and place on the Raspberry. This will help prevent your crust from being torn by the filling.
  9. Mix the egg in a ramekin. Rub a little of the egg wash on one half of the edge of round. Fold the other half of the round over the filling and, using the tines of a fork, crimp the edge together. Place on the parchment lined sheet pan.
  10. Brush the egg wash over the top of the hand pie and sprinkle a little of the Demerara Sugar on top. Repeat with the remaining rounds.
  11. Place the sheet pan in the oven and bake for 25-30 minutes. Cool for 30 minutes and then enjoy!

crust, flour, rye flour, kosher salt, brown sugar, water, apple cider vinegar, butter, filling, peaches, raspberries, speculas cookies, sugar, egg

Taken from food52.com/recipes/81058-peachy-rye-mini-hand-pie (may not work)

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