Peach Hand Pies

Makes 12

Southern Illinois is home to half a dozen orchards where some of the finest peaches and apples in the world are grown. Peach season is relatively short, and we take full advantage, making shortcake, pies, and cobblers, or just eating them over the sink, with the juices running down our fingers. Hand pies are a favorite. If you can’t get good, fresh peaches, don’t waste your time. Instead, substitute another fruit or berry that’s ripe and in season.

• Piecrust
• 2½ cups all-purpose flour (we use King Arthur), plus more for rolling
• 1½ teaspoons granulated sugar
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
• ½ cup cold lard
• 5 tablespoons ice water
•  
• 4 cups sliced peaches (6 to 8 soft, ripe peaches, pitted)
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 large egg
• Sparkling sugar or granulated sugar, for sprinkling

For the piecrust: Put the flour, granulated sugar, and salt in a food processor and pulse to mix. Add the butter and lard and pulse gently until it resembles coarse crumbs. Be careful not to overmix. Sprinkle in the water, a tablespoon at a time, and pulse just until the mixture gathers into a dough.

Divide the dough in half, shape into 2 balls, flatten into disks, and wrap each in plastic wrap. Refrigerate for at least 1 hour.

Preheat the oven to 400°, with a rack in the center. Line a baking sheet with parchment paper.

Cut the peach slices into ½-inch squares. In a large bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, lemon zest, and lemon juice.

Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash.

Lightly flour the work surface. Roll out one pastry disk into a 14-inch round, about ⅛ inch thick. Use a saucer as a pattern and cut six 6-inch circles. Divide half of the peach filling among the circles, mounding the filling on one half of each circle. Brush the egg wash on the edge of the circles. Fold the piecrust over the filling, pressing gently to seal and using a fork to gently crimp the edges. Repeat with the remaining piecrust and filling.

Brush the top of each pie with the egg wash. Sprinkle with sparkling sugar. Cut a slit in the top of each pie to allow steam to release. Arrange the pies on the baking sheets. Bake 18 to 20 minutes, until golden brown. Transfer to a wire rack to cool.

Cool for at least 10 minutes before serving.