These simple Peach Hand Pies are the perfect way to capture the flavor of summer. Delicious fresh peaches, lightly sweetened, and added to a store bought pie crust. These on-the-go hand pies will surely become a family favorite.
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The beauty of these peach hand pies lies in their simplicity. You get the flaky, buttery crust, the sweet and slightly tangy peach filling, and a perfectly sized treat that’s just enough to satisfy your sweet tooth without going overboard.
More of our favorite peach recipes include, Peaches and Cream Poke Cake, this Peach Baked French Toast, and this delicious Peach Bundt Cake.
Peach Tips
Go for ripe, fragrant peaches that give a little when you press them gently. Too hard, and they won’t be sweet enough; too soft, and they’ll turn to mush when baked.
If the peaches are difficult to peel, blanch them for about 1 minute in a pan of boiling water. Immediately place them in a bowl of ice water. They should now peel easily.
Recipe Ingredients
- Fresh Diced Peaches
- Granulated Sugar
- Corn Starch
- Lemon Juice
- Cinnamon
- Vanilla
- Egg
- Ready Made Pie Crust
- All-Purpose Flour
Step-by-Step Directions
Preheat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper.
- Step 1: In a medium bowl, mix together the freshly diced peaches, lemon juice, ½ cup of the granulated sugar, 1 teaspoon cinnamon, cornstarch, and vanilla.
- Step 2: On a lightly floured surface, roll out one dough disk to about ⅛ inch thick. Cut out circles using a 4-inch round
cutter.
- Step 3: Place 1 heaping
tablespoon of the peach filling in the center of each circle. The less juice the better!
- Step 4: Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
Seal the edges well
Use a fork to crimp the edges of your pies to ensure they’re well-sealed. This helps keep the filling inside and gives your pies a rustic, homemade look.
- Step 5: Place the hand pies on the prepared baking sheet. Repeat with the remaining dough and filling. Mix the remaining sugar
and cinnamon.
- Step 6: Brush the tops of the hand pies with the beaten egg and sprinkle with cinnamon sugar.
Bake for 20-25 minutes or until the pies are golden brown and the filling is bubbling.
If your pies do not stay sealed, no worries! Add a bit of whipped topping and eat that hand pie like a taco!
Mom Tip
If you have trouble keeping the hand pies sealed, try dipping your finger in a little bit of water and run it around the edge of the circle of dough.
Then continue to fold over the dough and crimp well with a fork.
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Recipe
Peach Hand Pies
Ingredients
- 1 box Refrigerated Pie Crust* 2 sheets
- 3 cups Peaches peeled and diced
- ½ cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Cornstarch
- 1 Egg beaten (for egg wash)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the freshly diced peaches, lemon juice, ½ cup of the granulated sugar, 1 teaspoon cinnamon, cornstarch, and vanilla.
- On a lightly floured surface, roll out one dough disk to about ⅛ inch thick. Cut out circles using a 4-inch cutter.
- Place 1 heaping tablespoon of the peach filling in the center of each circle. The less juice the better!
- Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
- Place the hand pies on the prepared baking sheet. Repeat with the remaining dough and filling.
- Mix the remaining sugar and cinnamon. Brush the tops of the hand pies with the beaten egg and sprinkle with cinnamon sugar.
- Bake for 20-25 minutes or until the pies are golden brown and the filling is bubbling.
- Let cool before serving.
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