Peachy Rye Mini Hand Pie

1. 1

   Put the flours, salt and brown sugar in a food processor and pulse 5 times.

2. 2

   Cut the butter into chunks and put in the food processor. Pulse until consistency of pebbles.

3. 3

   Mix the water and cider vinegar. Slowly pour into the food processor while pulsing until a dough forms. This will take anywhere from 1/4 cup to 1/2 cup of the water mixture.

4. 4

   Wrap the dough in plastic wrap and place in fridge for a 1/2 hour.

5. 5

   Meanwhile, preheat the oven to 350 degrees, line a sheet pan with parchment paper, and place the cookies in a plastic bag and crush them to fine pieces (there should not be any large chunks).

6. 6

   After 30 minutes, remove the dough from the fridge and roll out on a floured surface to 1/8 thickness.

7. 7

   Once the dough is rolled, using a 3 inch cutter, cut about 21-24 rounds.

8. 8

   Take a 1/4 teaspoon of the cookie crumbs and place on one half of a round. Take one Raspberry, cut in half and lay on the crushed cookies. Take one piece of peach and flatten a little with your fingers and place on the Raspberry. This will help prevent your crust from being torn by the filling.

9. 9

   Mix the egg in a ramekin. Rub a little of the egg wash on one half of the edge of round. Fold the other half of the round over the filling and, using the tines of a fork, crimp the edge together. Place on the parchment lined sheet pan.

10. 10

    Brush the egg wash over the top of the hand pie and sprinkle a little of the Demerara Sugar on top. Repeat with the remaining rounds.

11. 11

    Place the sheet pan in the oven and bake for 25-30 minutes. Cool for 30 minutes and then enjoy!

* Per serving · 4 servings · Values may vary.