RECIPES, INGREDIENTS & MORE

Ingredients

• 2    cups unbleached all-purpose flour
• 2    teaspoons granulated sugar
• 1    teaspoon kosher salt
• ½   pound (2 sticks) unsalted butter, cold and cubed
• ¼   cup ice water
• 1     bag (10 ounces) frozen peach slices, thawed
• 6     ounces fresh raspberries
• 1/3 cup granulated sugar
• 2     tablespoons tapioca flour/starch
• 1     tablespoon finely chopped candied ginger
• 2     teaspoons fresh lemon juice
• ½    teaspoon pure vanilla extract
• ¼    teaspoon kosher salt
• ¼    teaspoon ground ginger
• 1    large egg whisked with 1 teaspoon water and pinch of salt
•       coarse sugar, for sprinkling (optional)

Instructions:

1. Prepare the dough. Whisk together the flour, sugar, and salt, and then add the butter cubes. Using your hands, rub the butter into the flour until the butter is fully coated and broken into pieces the size of peas. Then add the water and mix until the dough is no longer powdery dry and is coming together when pinched. (This process could also be done in a food processor fitted with the metal chopping blade. First, process the dry ingredients on Low, and then add the butter. Pulse on High until the butter pieces are about the size of peas. Slowly pulse in the water 1 tablespoon at a time. Finish bringing the dough together on a lightly floured surface by hand.) Fold the dough over itself a few times (this helps to make extra flaky layers), and then form into two rounds. Wrap well and chill a minimum of two hours or up to overnight.
2. Just before getting ready to cook, prepare the filling. In a medium to large mixing bowl, combine the peaches, raspberries, sugar, tapioca flour, candied ginger, lemon juice, vanilla, salt, and ground ginger, and mix gently to combine. Reserve.
3. Roll one of the pieces of dough into a large round about 1/8 to ¼ inch thick, and then cut out pieces with a 4-inch round cutter. Use a slotted spoon to scoop a couple of tablespoons of filling, letting any excess liquid drain back into the bowl, and place in the center of one of the rounds. Brush the edge of the filled round with the egg wash, and then top with an unfilled round of dough. Press to seal, and then use a paring knife to cut a couple of small slits on top. Repeat with the remaining dough rounds from the first piece of dough. Refrigerate the prepared hand pies. Reserve any dough scraps.
4. Repeat with the second round of dough, combining and rerolling any dough scraps. Hand pies are very forgiving, so don’t let the extra dough go to waste!
5. Once the hand pies are all assembled and chilled, select Bake, and set the time to 20 minutes and the temperature to 350°F. Press Start/Stop.
6. While the AirFryer is preheating, brush the tops of four of the hand pies with egg wash and sprinkle with coarse sugar, if desired. Once preheated, place into the basket and bake until nicely browned.
7. Remove and repeat with the remaining hand pies.