Introduction: Peach Pineapple Hand Pies

Pie is good. Everyone knows that. So what would make it better? Being able to take it wherever you go, of course! Behold, the instructable for Peach Pineapple Hand pies, an answer to all pie portability problems.

Step 1: Ingredients

Here are the ingredients you'll need to make this recipe:

For the pastry:
2 cups of all purpose flour
1/3 cup + 1 tablespoon butter (needs to be cold!)
1/3 cup + 1 tablespoon shortening (also needs to be cold!)
3-4 tablespoons very cold water

For the filling:
5 cups fresh diced peaches (about 5 medium sized peaches)
1 20 oz.. can crushed pineapple, drained well
1/2 cup brown sugar
1/4 teaspoon cinnamon (or more, if you want. I like about 1/2 tsp. in mine)
1/3 cup all purpose flour
1 tablespoon butter, softened but not melted

Step 2: Make the Filling!

Mix the flour, brown sugar, cinnamon, butter, pineapple and peaches together. Make sure all the ingredients are blended well.

Since the pies are small, the filling wouldn't be fully cooked by the time the crust was done. So we have to cook the filling a little bit beforehand. I cooked mine in the microwave so I wouldn't have to get a pot dirty (yeah, I'm lazy) , but you can cook yours on the stovetop if you want.

Cook the filling until it thickens and the peaches soften but don't lose their shape. The filling will cook some more in the oven, so be sure not to turn the filling into mush. It took about 5-6 minutes in my microwave, but it may take longer or shorter for you. Check it every couple of minutes to stir it and see how it's coming along.

Now put the filling in the refrigerator to cool. This is so that the heat doesn't melt the butter in the pastry while you're assembling the pies. Melting pastry makes for a frustrating mess. :)

Step 3: Make the Pastry!

I used a food processor to make my pastry, but you can use a pastry blender or 2 knives or you want. One very important thing when making pie crust pastry is making sure that the butter, shortening, and water are really cold. It makes the dough a lot easier to handle because it keeps the butter and shortening from melting as you're rolling out the dough.

To make the pastry:
Put the flour, shortening, and butter into the bowl of the food processor. Pulse until the butter and shortening are the size of small peas and the mixture looks crumbly. (See pictures.) With the food processor running, gradually pour in the cold water. Add just enough water so that the mixture comes together into a nice dough when you squeeze some in your hand.

Dump the contents of the food processor onto a floured cutting board, gather the mixture together into a dough. Divide the dough into two parts and form them into disks.

If you have the time, I highly suggest wrapping the dough in plastic wrap, putting it into the refrigerator and letting it chill for about 20 minutes.

Step 4: Roll Out the Pastry

--Preheat the oven to 425 degrees F while you're rolling out the pastry--

Flour your rolling pin and cutting board very well. Take one of the discs of dough and set it on the cutting board. Sprinkle a little flour on top of the disc so there is no risk of stickage. Leave whatever dough you aren't using in the fridge until you're ready to roll it out.

Always roll the rolling pin away from you, not towards yourself. Roll the disc out a little bit, then turn it 90 degrees. Continue to flour the cutting board and rolling pin as you go along. Look at the pictures below for more information. Also, go ahead and laugh at my crude paint drawings.

Stop when the dough is about 1/8 inch thick and cut out the circles of dough. I used a lid from a Cool whip container as my template. If you want your pies to be smaller, use a smaller template or lid. When stacking up the circles on a plate, be sure there's a piece of wax paper or plastic wrap between each one. If the dough has become too warm or is tearing easily, put it in the fridge to chill for a while before assembling the pies.

Step 5: Assemble the Pies

Take the pie filling out of the fridge.

The amount of filling you put in your pie will depend on the circle's size, but the filling should cover about a third of the circle of pastry. If you put in too much, the pastry will break, if you put in too little, well, people will get mad at you.

So, now that you know that, put some filling in the middle of the circle as shown. Then fold over one of the sides. Next, fold in the two end. Last, fold in the remaining side. Make sure the pie is sealed well.

Repeat with all your pastry circles.

Step 6: Finishing Touches and Baking

After you've assembled the pies, put them on a greased baking sheet.

If you're like me and enjoy a shiny, sugary crust, you can brush some milk on the tops of the pies and sprinkle them with sugar. To help steam escape and add a decorative touch, cut a few slits in the top of each pie. Being the forgetful person that I am, I forgot to do this before putting mine in the oven and only remembered half-way through baking them.

Place the pies in the oven and bake for 20-25 minutes or until the crusts are a nice golden brown. It may take more or less time depending on your oven.

Step 7: NOM NOM NOM!

Take the pie out of the oven and let them cool on the baking sheeting for 5-10 minutes. Transfer the pies to a cooling rack and let them cool down for about 10 more minutes.

Then eat yer pies!

These pies are also really good if they sit in the fridge overnight and all the flavors mingle.

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