To Peach His Own Hand Pies

So, my friends…Here I am again telling you that I think I may have created one of the best things I have ever put into my mouth!!  Today, I mean it…I really do!!  As you know, I am a featured blogger and collaborate with my friends at coming up with new and exciting recipes to highlight their amazing products!!  Recently, I was sent some jams from jamnationjams and instantly fell in love.  These jams are bursting with flavor and taste like the fruit was just picked the day before!!  There is a good reason why their slogan is, “Damn Good Jam”!!!  Peaches are one of my favorite fruits, and I love how they make me think of summertime too!!  I love any dessert with peaches in it, so it wasn’t tough for me to figure out exactly what to do to include the peach jam in one of my recipes.

For this recipe, I used a pie dough that has a bit of sour cream in it.  It makes the dough so tender and rich, and adds another layer of deliciousness to these hand pies.  Don’t be afraid to make your own dough if you have never tried it before.   You just need to be aware that it can become soft quickly, so keep putting it in the fridge if it gets too soft.  Once you make your own dough, you will never want to buy those ready made pie crusts again.  Not only are they filled with lots of things you can’t even pronounce, but nothing tastes like a homemade pie crust using the best quality butter!!  My only advice to you is to wait until the pies are completely cooled before you dunk them into the glaze…or if you are like me…you have no self control and you eat one while it’s really too hot and pour the glaze directly into your mouth 🙂  I have become a shameless recipe tester, and loving every single minute of it!!   Let me know what you think after you make these wonderful hand pies!!  I have a feeling you will love these as much as I do 🙂

Gather all your ingredients, but keep the butter cold until ready to use.

Cut the butter into small cubes and add to the flour mixture.
Use a pastry cutter to cut the butter into the flour and sugar mixture.
Mix in the sour cream by hand.Flour your hands and roll the dough into a ball before wrapping it up and chilling it.Flour your surface well before rolling the dough and cutting into 4 inch circles.
Line your baking sheet with a Silpat or parchment paper.Place a tablespoon of jam in the center of each piece of dough.Whisk an egg and use your finger to dip into the egg and go around the edge of the circle of dough. This acts like the glue.
Fold the dough over and crimp edges with a fork. Brush with egg wash.
The pies should look nicely golden brown when they are done. Whisk all the glaze ingredients together while the pies are baking.Cool completely on a wire rack before dunking into the glaze.Place another pan under the rack to catch the extra glaze.
How beautiful are these?So pretty, they deserve a close up!

To Peach His Own Hand Pies

Makes: 10-12 Hand Pies Prep time: 1 hour Baking time: 15 to 18 minutes


For the pie dough

2 cups all purpose flour

1/4 teaspoon salt

3/4 teaspoon fresh baking powder

2 tablespoons sugar, ( I use Dixie Crystals)

2 sticks very cold unsalted butter

1/2 cup sour cream, (not low fat)

1 egg for sealing pies and brushing on top


2 and 1/2 cups confectioners sugar, ( I use Dixie Crystals)

1/2 teaspoon vanilla extract, ( I use Ballard Extracts)

1/2 cup plus 4 tablespoons half and half


10 ounce jar of Jamnation, To Peach His Own Jam


Make the dough

In a medium sized bowl, whisk the flour, sugar, baking powder and salt.  With a pastry cutter, cut in the cold cubes of butter until the mixture looks like the size of peas. Blend in the sour cream with a spatula or large spoon, just until completely incorporated. The dough will be soft and tender, but should come together nicely.   With floured hands, place on a floured board and roll until a ball, then flatten into a disk.  Wrap in plastic wrap and chill for about an hour, or until very cold.  Whisk the egg in a small bowl and set aside. This will be the glue to keep the pies closed and will be used to brush on top so they are nicely golden brown.  Preheat your oven when the dough comes out of the fridge to 425 degrees.

When the dough is properly chilled, on a well floured surface, roll the dough to about 1/4 inch thickness.  You are going to be able to get about 10-12, 4 inch pies out of the dough.  Prepare 2 baking sheets by lining them with parchment or silicone baking sheets. Using a 4″ inch round cookie or biscuit cutter, cut as many circles as you can out of the dough.  You may need to re roll it a few times, but if it gets too soft, place it back in the fridge for a few minutes.   Place 6 circles of dough per baking sheet.  Dip your finger into the egg and go around the edge of each piece of dough.  Place a tablespoon of jam in the center of each piece.  Fold the dough over carefully and crimp the edges with a fork.  A little jam may ooze out while you are trying to do this, and that is ok.  Remember that too much jam isn’t a good thing when you are making hand pies, because it will end up all over your baking sheet.  When you have finished filling and folding all the pies, place them back in the fridge for another 15 minutes.  They need to be cold before baking, as you will be able to see how soft the dough is getting.

When the pre baked pies are nicely chilled, prick each top a few times with a fork to let out steam while baking.  Brush the tops with the egg wash.

Bake for 15 to 18 minutes.  The pies should be nicely golden brown when they are baked.  Take them out and move them to a baking rack after about 10 minutes.

Cool completely before dunking them into the glaze.


Whisk all glaze ingredients together in a smaller bowl until smooth.  You want it to be deep enough to be able to dunk the whole pie in it.  After you dunk the pies, place them on a wire rack with some parchment or foil underneath to catch the drippings.  Let them sit out for about 20 minutes to allow the glaze to harden.

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