Peach, Apple and Currant Hand Pies as seen on Valerie's Home Cooking, DTC 07.
Recipe courtesy of Valerie Bertinelli

Peach, Apple and Currant Hand Pies

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 hand pies
Who says pie can’t be the perfect picnic dessert? These travel-friendly hand pies are full of comforting flavors but bake in a fraction of the time.



  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Heat a nonstick pan over medium heat and add the butter. When the butter has melted, add the chopped apples and sauté, stirring frequently, until they’re slightly softened, about 3 minutes. Turn the heat to low and add in the chopped peaches, dried currants, brown sugar, orange juice, cinnamon and a pinch of salt. Stir to combine and turn off the heat. Let the mixture cool before forming the hand pies.
  3. Meanwhile, prepare your pie dough. Working with one crust at a time, unroll the dough onto a lightly floured surface. Lightly flour a rolling pin and roll the pie dough out into a 13-inch round. Use a 6-inch circle cutter to cut out 3 rounds of pie dough. Place the dough rounds onto the prepared baking sheet. Repeat the process with the second crust; you should end up with six 6-inch rounds of pie dough. Reserve leftover pie dough for a later use.
  4. Working one at a time, place a round of dough on a clean work surface and spoon 1/4 cup filling onto one side of the round. Lift the empty side up and over the filling, creating a half-moon. Use a fork to crimp the edges together, sealing the pie. Place the pie on the prepared baking sheet and repeat the process with the remaining dough and filling.
  5. To make the egg wash, whisk the egg and a splash of water together in a small bowl. Brush each pie with an even layer of the egg wash and sprinkle on the turbinado sugar if desired. Use a sharp knife to cut an “X” on top of each pie. Transfer the pies to the oven and bake until the pies are golden, 20 to 23 minutes.