Peach Hand Pies

Instructions

1. Pulse flour, 1 ½ teaspoon kosher salt,1 tablespoon granulated sugar, in a food processor until dry ingredients are combined.
2. Cube cold butter and shortening and add to food processor. Pulse until butter and shortening have combined with the flour and looks like coarse pebbles.
3. Mix 1/3 cup cold water, 1 egg, and apple cider vinegar. Sprinkle mixture into dough mix and pulse until the dough is sticky.
4. Place dough on a cutting board dusted with flour and shape into two 6-inch disc. Cover in plastic wrap and refrigerate for one hour.
5. Heat peaches, brown sugar, 1 teaspoon kosher salt, ground cinnamon, ground nutmeg in a pot until peaches soften, about 10 minutes.
6. Combine, lemon juice, lemon zest, and corn starch in a bowl. Add to peaches and whisk. Bing to a light boil until mixture thickens. Remove from heat and let cool to room temperature, about 30 minutes. 
7. Heat oven to 375 degrees.
8. Roll dough out on a floured surface until it is 1/6 inch thick. Using a 3-inch biscuit cutter, cut dough rounds.
9. Fill half of the dough rounds with peach filling making sure to leave a ¼ inch edge around the dough round for pinching hand pies shut.
10. Lightly water the edges of the filled pie with a finger dipped in water. Place a plain dough round on top of each filled dough. Use a fork to press around the top dough edge to the bottom dough.
11. Whisk egg and 1 tablespoon water together for egg wash. Brush each top of pie with egg wash and sprinkle with raw sugar. With a sharp knife cut a small “X” shaped air hole in the top of each pie.
12. Place pies on a parchment paper lined baking sheet and bake in oven for 20-25 minutes or until the pies are golden brown. Rotate the pans halfway through baking.
13. Remove from oven, remove pies from pan, and place on cooling rack for 30 minutes before serving warm, or cool completely for 30 minutes.