Peach And Meyer Lemon Hand Pies

1. 1

   Start off by slowly boiling your peaches. I kinda just winged this mix with a few cups of cubed peaches, about 1/4 cup brown sugar and 3-4 juiced lemons. As that boils you can roll out your dough.

2. 2

   We made ours from scratch (based off this fab Martha Stuart recipe) but if you don't feel like doing that, any store bought crust will do. I like to use pie crust for this because it's got a more buttery texture and it's easier to roll out than a flakey pastry dough.

3. 3

   When you've got a nice flat surface of dough to work with you'll want to cut out your circles. I winged it again just using a bowl I had handy at the time (flipping it over then tracing with a knife) you can also free hand a circle or use a pasta cutter.

4. 4

   Lightly egg wash each circle when they are cut.

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   When the peach mix has been boiled down enough to where you get a nice gooey texture take it off and let it cool for about 10 mins then start dropping about 1-2 tbsp into the middle of each circle dough cutout.

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   From there just flip over one side of the cutout to make a half moon shape and press the edges together.

7. 7

   Slice a few air holes in the top to make sure the pastry doesn't explode on itself then finish it off with some sprinkled granulated sugar.

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   Throw these bad boys into the oven at 350 for about 10-15 mins or until the dough gets that nice golden coloring. Let them cool for a few mins (if you can stand to wait) then voila! You've got yourself some great summer afternoon snacks. The thing I love about hand pies is you can sub out that peach-lemon mix with any types of fresh fruits. Go with cherries in the spring or apples in the fall!

* Per serving · 4 servings · Values may vary.

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