Peach hand pies

Filling
Peaches	3 small
Sugar, granulated	¼ cup
Sugar, light brown	¼ cup
Salt, kosher	¼ teaspoon
Cinnamon, ground	¼ teaspoon
Lemon zest, finely grated	1 teaspoon
Lemon juice	1 tablespoon
Vanilla bean, split lengthwise, seeds scraped, pod discarded	1
Dough
Flour, all-purpose	2 ½ cups
Salt, kosher	1 teaspoon
Butter, unsalted, cubed	1 cup
Water, ice cold	½ cup
Egg, lightly beaten	1 large
Sugar, turbinado	Sprinkling

1. Bring a medium saucepan of water to a boil. 
2. Fill a bowl with iced water. 
3. Using a sharp knife, score an X on the bottom of each peach. 
4. Add the peaches to the saucepan, and blanch until the skins start to peal away, about 1 to 2 minutes. 
5. Transfer to the ice bath, and let cool completely. 
6. Peel, halve, and pit the peaches, and then cut into ¼-inch pieces; you should have about 2 cups. 
7. Wipe out the saucepan. 
8. In the same saucepan, combine the peaches with the remaining filling ingredients, and bring to a boil. 
9. Cook over moderate heat, stirring occasionally, until thickened and syrupy, about 12 minutes. 
10. Scrape the filling into a small bowl; let cool to room temperature. 
11. Cover and refrigerate until cold, about 2 hours. 
12. In a large bowl, whisk the flour with the salt. 
13. Scatter the butter over the flour and, using your fingers, pinch it in until the mixture resembles very coarse crumbs, with some pieces the size of small peas. 
14. Stir in the iced water just until dough forms. 
15. Turn out on a lightly floured work surface, and knead gently to form a ball. 
16. Pat into a 1-inch thick round, wrap in plastic wrap, and refrigerate for 1 hour. 
17. Preheat 450°F, and line a baking sheet with parchment paper. 
18. Divide the dough. 
19. On a lightly floured work surface, using a lightly floured rolling pin, roll out one piece of dough 1/8-inch thick. 
20. Using a 4-inch biscuit cutter, stamp out six rounds, and transfer to the baking sheet. 
21. Top with a layer of parchment paper. 
22. Gather the scraps and form into a ball; roll out again and stamp out two more rounds. 
23. Transfer to the baking sheet. 
24. Repeat with the second piece of dough. 
25. Refrigerate for 30 minutes. 
26. Line two baking sheets with parchment paper. 
27. Working with one dough round at a time, brush the rim with the beaten egg. 
28. Spoon 2-teaspoons of the filling into the center, and fold the round in half to enclose. 
29. Press the edge firmly to seal, and transfer to the baking sheet. 
30. Repeat with the remaining dough and filling, arranging the hand pies 2 inches apart on the baking sheets. 
31. Brush the tops with the remaining beaten egg, and sprinkle with the turbinado sugar. 
32. Using a pairing knife, cut two small slits into each hand pie. 
33. Bake until puffed and golden brown, shifting the pans from top to bottom and back to front halfway through baking, about 18 minutes. 
34. Transfer the hand pies to a rank, and let cool slightly. 

Recipe from Food&Wine Magazine, August 2016.

Coconut cream pie II

Coconut milk, unsweetened	¼ cup + 1 ¼ cups
Gelatin, unflavored powder	1 teaspoon
Cream, heavy	½ cup + 1 ½ cups
Sugar, granulated	1/3 cup + 1 tablespoon
Corn syrup	1 ½ tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon + ½ teaspoon
Vanilla bean, split, seeds scraped	1
Cornstarch	2 ½ tablespoons
Water	2 tablespoons
Cream of coconut, sweetened	¼ cup + 2 tablespoons
Nilla Wafer cookies, crushed	3 cups
Coconut, shredded, sweetened	½ cup
Flour	1 tablespoon
Sugar, turbinado	1 tablespoon
Butter, unsalted, melted	2 tablespoons + 5 tablespoons
Coconut chips, toasted	Garnish

1. In a small bowl, whisk ¼ cup coconut milk with the gelatin. 
2. In a medium saucepan, combine the remaining 1 ¼ cups coconut milk with ½ cup cream. 
3. Add 1/3 cup sugar, corn syrup, ¼ teaspoon salt, and the vanilla bean and its seeds; bring just to a simmer over moderately high heat. 
4. Whisk together the cornstarch and water, then whisk into the coconut milk mixture; bring to a boil then simmer, whisking constantly until thickened, about 3 minutes. 
5. Remove from the heat, and whisk in the gelatin mixture until dissolved, then whisk in the 2 tablespoons butter and ¼ cup coconut cream. 
6. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. 
7. Press a sheet of plastic wrap directly on the surface of the filling, and let cool, then refrigerate until well chilled, about 1 hour. 
8. Preheat to 325°F. 
9. In a food processor, pulse the cookies with shredded coconut, flour, 1 tablespoon granulated sugar, turbinado sugar, ½ teaspoon salt, and 5 tablespoons butter. 
10. Transfer the crumbs to a 9-inch metal pie plate. 
11. Press the crumbs evenly over the bottom and up the sides, forming a ¼-inch edge over the rim of the pie plate. 
12. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned; let cool. 
13. In a large bowl, using an electric mixer, beat 1 ½ cups cream, 2 tablespoons cream of coconut, and ¼ teaspoon salt until firm. 
14. Fold one-third of the whipped cream into the filling until no streaks remain. 
15. Spread the filling into the crust. 
16. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. 
17. Garnish with toasted coconut chips before serving. 

Notes: Good pie, but this one is better according to my tastebuds.

Recipe from Food&Wine Magazine, March 2015.