Plum, Peach, and Mascarpone Hand Pies

Plum, Peach, and Mascarpone Hand Pies
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.

I’ve got one last peach recipe for National Peach Month: Plum, Peach, and Mascarpone Hand Pies! I love peaches in just about everything, grilled, raw, baked, you name it. But my favorite way of eating pies is in pie form. I love a good old fashioned 9″ pie, but I can’t resist a good hand pie. I usually eat hand pies for breakfast. I’d like to think that fruit hand pies are fairly healthy… Okay, yes. These hand pies are probably not the healthiest breakfast, but they’re certainly the tastiest. Stone fruits tend to blend really well together, so using plums and peaches was a no brainer. But the mascarpone takes these hand pies to a whole other level. As you can probably tell from my Clementine Mascarpone Cheesecake recipe, I love mascarpone. I pretty much put it on everything—including these hand pies.

Keep in mind you’ll need to set aside a good portion of prep time in order to keep the dough cold, but these hand pies are totally worth it—I promise. Whenever you’re working with pie or pastry dough, it’s important to keep your dough cold. Because this recipe uses an all butter pie crust, the butter will start to lose its form if the dough gets warm. So while the constant chilling of dough may seem excessive, it’s absolutely necessary.

If you want to plan ahead, you can prep these hand pies all the way up to the point where you would coat the tops of the hand pies with the egg wash and raw sugar. Just store them in a ziploc bag with wax paper in between each Plum, Peach, and Mascarpone Hand Pie. When you’re ready to bake them, thaw them for 3-4 hours in the refrigerator.


Yields 8-9 servings

Plum, Peach, and Mascarpone Hand Pies

5 hrPrep Time

1 hr, 10 Cook Time

6 hr, 10 Total Time

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Ingredients

    Crust
  • 2 sticks of very cold Butter
  • 2 1/2 teaspoons Kosher Salt
  • 2 1/2 cups Flour
  • 1 tablespoons Sugar
  • 1 tablespoons Red Wine Vinegar
  • 1 cup & 2 tablespoons ice cold Water
  • 1 Egg, room temperature
  • 1 tablespoon heavy cream
  • Raw sugar for sprinkling
  • Filling
  • 8 oz. Mascarpone
  • 2 medium Peaches, peeled and diced
  • 3 Plums, diced
  • Juice of 1/2 Lemon
  • 4 tablespoons Granulated Sugar
  • Pinch salt
  • 3 tablespoons All-purpose Flour

Instructions

    Crust
  1. Put the butter in the freezer for 15-20 minutes. You should always work with cold ingredients for dough.
  2. Mix kosher salt, flour, and sugar in a food processor. Cube butter and add it to the dry mixture. Pulse until the butter is fully combined. Pour the vinegar and cold water into the dry mixture. Mixture should become coarse.
  3. Once the mixture starts to come together, roll it out into a long roll and split into two. Roll each half into a ball and flatten into saran wrap. Seal tightly and refrigerate for at least a four hours.
  4. Take out the dough and roll it out so it's about 1/8" thick. Use a large biscuit cutter (about 5" diameter) and cut out pieces.
  5. Line 2 baking trays with parchment paper and place the circles on the trays. Half of the circles will be the tops of the hand pies and the other half will be the bottoms.
  6. Filling & Assembly
  7. Combine peaches, plums, lemon juice, sugar, salt, and flour in a large bowl until fully incorporated. Set aside.
  8. Fill the center of each circle with 1.5-2 tablespoons of filling. Spoon 1.5 tablespoons of mascarpone on top of each circle.
  9. Whisk the egg and heavy cream together. Brush the edges of the hand pie tops with the egg wash. Place the tops of the hand pies on the filled circles with egg wash side face down. Crimp the edges of the hand pies with a fork.
  10. Preheat the oven to 375°.
  11. Chill the crimped hand pies for 30 minutes. Then brush the tops with the egg wash and sprinkle with raw sugar. cut small x's in the tops of each hand pie.
  12. Bake for 33-35 minutes until the tops are golden brown. Remove from oven and cool on a wire rack.
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A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.
A crowd-pleasing recipe for a stone fruit hand pie: Plum, Peach, and Mascarpone Hand Pies.

Guys, summer is going by way too fast. I didn’t spend enough time outside! Before I know it, winter will be here and I’ll be dreaming of summer like Olaf. I’m going to try to make this upcoming Labor Day weekend count. What are your plans?