What could be better?!
2 cups all-purpose flour (sifted, plus more for dusting)
1 and 1/2 tablespoons granulated sugar
1 and 1/2 teaspoons Kosher salt
2 sticks unsalted butter (cold, cut into 1/2-inch cubes)
1/2-3/4 cup ice water
PEACH PIE FILLING:
1 cup dried peaches (chopped)
2 cups frozen sliced peaches (thawed, drained)
1/2 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground ginger
2 teaspoons cinnamon (divided)
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1 tablespoon unsalted butter
1/2 cup granulated sugar
vegetable oil (for frying)
1 pint vanilla bean ice cream (to serve)
For the Butter Crust: Line 2 baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter, and using your fingers, pinch the butter into the flour mixture until it resembles coarse crumbs. Add the ice water starting with 1/2 cup, discarding the cubes, and mix, using your hands until a shaggy dough forms. If necessary, add 1 tablespoon of water at a time until the dough comes together. Divide the dough in two and form both into a disk shape. In between 2 pieces of parchment, roll the first dough to 1/8-inch thickness. Cut into an 11×13-inch rectangle and remove to one of the prepared baking sheets. Wrap in plastic and refrigerate for at least 2 hours. Repeat with remaining dough round.
For the Peach Pie Filling: In a medium saucepan over medium-high heat, add the dried peaches, peach slices, brown sugar, lemon juice, ginger, 1 teaspoon of cinnamon, vanilla extract, salt, and stir to combine. Bring mixture to a boil and reduce to a simmer, cooking until peaches have broken down and mixture has thickened, about 10-12 minutes more. Remove from heat and add the butter, stirring until melted. Remove mixture to a medium bowl and set aside to cool completely.
To Assemble: Fill a large Dutch oven with 2-3 inches of vegetable oil and preheat to 350ºF. Line a baking sheet with a baking rack and set aside.
In a medium bowl, whisk together 1 teaspoon of cinnamon and granulated sugar and set aside.
Transfer rested pastry sheets to a lightly floured work surface and cut each into four 5×6-inch rectangles. Gather the scraps from into a small disk. Roll to 1/8-inch thickness and cut out 2 more 5×6-inch rectangles. Arrange the pastry rectangles so they are lengthwise in front of you. Add 1-2 tablespoons of filling to the right side of the center of each pastry rectangle, and using your finger, brush the edges of each rectangle with a little water. Take the left edge and fold over the center like a book, so that the edges meet. Use a fork to crimp down the three edges. Repeat with remaining hand pies.
Working in batches, gently place the hand pies into the preheated oil and fry until golden brown on both sides, about 5-6 minutes. Remove to the prepared baking sheet and sprinkle with cinnamon and sugar mixture immediately. Repeat with remaining hand pies and cinnamon- sugar mixture. Serve with a scoop of vanilla bean ice cream.
Tip: Use your favorite fruit such as dried apricots to give this hand pie your own personal twist!