Peach Hand Pies with Cardamom

Any fruit will work in these mini pies. Use whatever you have on hand.

Adapted from Bon Appetit

Ingredients

Dough

1 1/2 cups/180 grams all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick/57 grams) chilled unsalted butter, cut into 1/2-inch pieces

Filling

2 cups chopped peaches (about 4 small peaches)
1 teaspoon lemon zest (from 1 small lemon)
Juice of 1 small lemon
1/4 cup/50 grams sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
1 large egg, whisked with 1 teaspoon water
1 tablespoon sugar

Preparation

Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours. Do ahead: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.

Toss peaches, lemon zest, lemon juice, sugar, salt, and cardamom in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.