INGREDIENTS

For the Jam: 

2 cups strawberries, stems removed  

1 cup peach slices 

Juice from ½ lemon  

½ cup Regenerative Organic Certified® Cane Sugar by Wholesome 

2 tablespoons water  

1 teaspoon vanilla extract 

 

For the Hand Pie Dough: 

2 ½ cups all-purpose flour  

¾ cup almond flour 

2 sticks unsalted butter, chilled and cut into pieces   

½ cup ice water   

1 egg, beaten  

Regenerative Organic Certified® Turbinado by Wholesome, for sprinkling  

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INSTRUCTIONS

1. In a medium saucepan, combine strawberries, peaches, lemon juice, sugar and water and bring to a boil over medium heat. Simmer for 8-10 minutes until the fruit is cooked down and mixture is reduced by ⅓. Remove from heat and stir in the vanilla.  
2. To make the dough: Add the flours and butter to a food processor and pulse until the mixture is combined and resembles coarse peas.  
3. Add the ice water and mix until the dough just comes together.  
4. Divide the dough in half and shape each into a circular disc. Chill the dough for an hour in the refrigerator, or for up to one week.  
5. Roll the dough out into an ⅛ inch thickness. Cut the dough into rectangles 6 x 4 1/2 inches.  
6. Place 2 tablespoons of strawberry peach jam onto the center of the rectangle. Lay the other rectangle over the dough and seal the edges by crimping with the back of a fork.  
7. Place pies on parchment lined baking sheets. Cover the baking sheets and place in the freezer for 30 minutes to chill.  
8. Preheat the oven to 375 degrees Brush the pies with beaten egg sprinkle with sugar.  
9. Bake for 15-20 minutes or until golden in color. Enjoy warm or at room temperature.