Peach and Ginger Hand Pies

by Chef Kate Neumann

For the pastry dough:
3 2/3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
10 1/2 ounces unsalted butter, cold and cubed
1 egg, cold
ice water, about 1/4 cup

For the filling:
3 to 4 peaches, chopped into 1/4 inch pieces
1 teaspoon grated ginger
1/4 cup light brown sugar
2 tablespoons crème fraiche or sour cream

For assembly:
1 egg
demerara sugar, if desired

1. In the bowl of a standing mixer, combine flour, sugar, salt, and butter.
2. Using the paddle attachment, mix on the lowest speed until the butter has broken into pea-sized pieces.
3. Add the egg.
4. Pour the ice water in tablespoon increments until the dough looks shaggy and feels slightly wet.
5. Knead the dough together by hand and form into a round disk. Chill for about half and hour.
6. Roll the dough to 3/16 inch thickness and cut out 4 inch rounds. The scraps can be combined and rolled again if desired. Cover and chill while making the filling.
7. In a bowl, combine peaches, ginger, brown sugar, and crème fraiche. Using a spatula, gently fold the ingredients over themselves to roughly combine.
8. Place a heaping tablespoon of filling in the center of each disk.
9. Whisk the egg. Brush a half circle of egg around the edge of the exposed pastry to act as “glue”. Fold the circle into half. Press down the edges with a fork to seal.
10. Chill for at least one hour.
11. Before baking, brush the surface of the pie with the egg, cut three slits as vents, and sprinkle with demerera sugar.
12. Bake in a preheated 350 F oven for about 45 minutes or until golden brown.
13. Enjoy warm or at room temperature.

Makes about 16.