MINI PEACH HAND PIES

August 20, 2018 by Renee Tavoularis

Ingredients

For the CRUST:
1 ⅓ cups all-purpose flour
1 tablespoon cane sugar, plus more for sprinkling
¼ teaspoon sea salt
¼ cup coconut oil, room temperature
10-12 tablespoons ice cold water
Unsweetened almond milk, for brushing pies

For the PEACH FILLING:
1 ½ cups diced peaches, about 1 large peach
1-2 tablespoons cane sugar, depending on sweetness of the peaches
½ teaspoon vanilla extract
⅛ teaspoon sea salt
1 teaspoon tapioca powder

Instructions

• Preheat the oven to 375 degrees F.
• To make the filling, place the diced peaches, sugar, vanilla extra and sea salt in a medium bowl. Toss to coat evenly. Set aside for at least 15 minutes.
• To make the crust, place the flour, sugar and sea salt in a medium bowl. Stir to combine well. Add the coconut oil into the bowl and cut the oil into the flour using a pastry cutter or two forks until it reaches a crumbly consistency.
• Pour the ice water into the bowl, 1 tablespoon at a time until the dough is just moist enough to just come together.
• Gather the dough up into a loose ball and place on a lightly floured surface. Roll out the dough until it is about ⅛ inch thick. Use a 6 inch circular pastry cutter or the rim of a glass to cut 24 circles from the dough.
• Place the circular disks on a baking tray lined with parchment paper. Toss the peach mixture with the tapioca powder, being sure it is fully incorporated.
• Spoon 1 ½ teaspoons of the peach mixture onto each of the disks. Fold one side of the disk over to create a half moon shape and seal the edges together using the tines of a fork.
• Brush the unsweetened almond milk over each of the pies and sprinkle with some of the sugar. Using a pair of scissors, create three slits across the top of each pie.
• Bake in the oven for 30-35 minutes or until the crust becomes golden brown. Let cool for 5-10 minutes before serving.
• Store pies in an airtight container for up to 5 days.