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Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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Ingredients

For the Filling:

Filling must be chilled, prepare 2 hours or the day before planning to use

  • 2 cans (15oz) California Cling Peaches, sliced or chunks. Drained, reserving ¼ cup for glaze.
  • ¼ cup Brown Sugar
  • ¼ teaspoon Cinnamon
  • 2 teaspoons Corn Starch
  • Pinch salt

For the Dough

  • 1 package dough with 2 premade pie dough circles, thawed
  • For the Egg Wash
  • 1 Egg
  • 1 Tablespoon cream or milk

For the Glaze

  • 1 cup Powdered sugar
  • 2- 4 Tablespoons reserved juice or syrup from peaches

Sprinkles (optional)

Preparation

Filling

  1. In a medium saucepan, simmer all the filling ingredients. Mash the filling while it’s simmering to make a jam using a potato masher.
  2. Remove from heat once the cornstarch has dissolved and filling has thickened. Chill completely.

Preheat oven to 375 degrees

To assemble

  1. Place the bottom circle of dough on a sheet of parchment & cut into six sections. Once in half, then each half into thirds. Separate slices slightly.
  2. Place 2-3 tablespoons of chilled filling onto each section smoothing out to a triangle shape leaving a half-inch border. Set aside.
  3. Whisk together the egg and cream to make an egg wash. Using a small pastry brush, brush the half-inch border with the wash.
  4. Cut top piece of pastry into sixths. With your hands, slightly pull the triangles to make a little bigger to accommodate the filling.
  5. Place each top on a bottom. Crimp the edges with a fork all the way around and cut the tops with a knife 2-3 times. Transfer to a parchment lined sheet pan.
  6. Brush tops with eggs wash. Freeze 10-15 minutes to set.
  7. Bake for 20-25 minutes until golden and hand pies are puffy. Let cool.

Glaze

  1. Mix the glaze ingredients with a whisk in a small bowl.
  2. Brush or drizzle glaze on. Add sprinkles if desired.

Store in refrigerator for up to two weeks. If you want to enjoy these toasted, glaze after toasting.

Makes 6 servings.