Go Back
–+ servings
Close-up of peach hand pies with golden-brown crusts, showcasing warm, cinnamon-dusted fruit filling, on a white plate.
Print Recipe
No ratings yet

Peach Hand Pies

Fall in love with these easy Peach Hand Pies. Fresh peaches, sweet filling, and a flaky crust make them irresistible.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 Hand Pies
Calories: 166kcal
Author: Keri

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.

Notes

*I like using Pillsbury Pie Crusts. You can find them in the refrigerated section of the grocery store. 
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.
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 crimp edges with a fork. 
 

Nutrition

Calories: 166kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg