Almond-Glazed Blueberry Peach Hand Pies Recipe

These super-simple hand pies use frozen puff pastry, seasonal summer fruit, and an almond glaze for a fresh, sweet, and customizable dessert.
PREP TIME
15
minutes
COOK TIME
25
minutes
SERVINGS
6
Hand Pies

For the filling
1 cup diced fresh peaches (about 1 large peach)
1 tablespoon packed brown sugar
1 tablespoon granulated sugar
1 ½ teaspoons cornstarch
½ teaspoon cinnamon
½ teaspoon vanilla bean paste
¼ scant teaspoon sea salt
½ lemon, zested
2 teaspoons lemon juice
¼ cup blueberries
For the hand pies
1 sheet store-bought puff pastry (about 10×14 inches)
1 egg, lightly beaten
1 tablespoon turbinado cane sugar (such as Sugar in the Raw), for sprinkling
For the almond glaze
⅓ cup confectioners’ sugar
1 + 1 teaspoons milk, divided
¼ teaspoon almond extract
Directions
Preheat the oven to 400 F.
Line a sheet pan with parchment paper and set aside.
In a medium bowl, add the diced peaches, sugars, cornstarch, cinnamon, vanilla bean paste, salt, lemon zest, and lemon juice. Stir gently until fully incorporated.
On a lightly floured countertop, unroll 1 sheet of puff pastry. Roll it out until it is 12×14 inches.
Cut the sheet into 12 even rectangles, 3×4 inches each.
Arrange 6 of the squares on the prepared tray.
In the medium bowl with the peach mixture, add the blueberries and fold gently until incorporated.
Spoon the peach-and-blueberry mixture on top of the squares, allowing a ½-inch border around the outside edge. Use all of the mixture, dividing it equally between the 6 rectangles.
With a pastry brush or your finger, lightly brush the beaten egg around the edges of each square.
Top each square with a second pastry square and use your fingers to gently seal the edges.
Use a fork to crimp the edges of each square.
Brush the tops of each hand pie with beaten egg.
With a sharp knife, score the tops of the pies.
Sprinkle each pie with turbinado sugar.
Bake in the preheated oven for 25 minutes, or until the pies are golden brown and fruit bubbles from the tops of the pastries.
While the hand pies are baking, prepare the almond glaze: Whisk together the confectioners’ sugar, 1 tsp milk, and almond extract until smooth. Add another 1 tsp milk, if needed.
Allow hand pies to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely. Do not allow the pies to cool completely on the tray or the bottoms of the pies will be soggy.
Drizzle the hand pies with the almond glaze to serve.