Peach Hand Pies
Oh, you guys—these peach hand pies have me genuinely buzzing right now! Imagine bite-sized pockets of sweet, juicy peaches wrapped in flaky golden crust, all perfectly portable. I seriously can’t wait to dive into this recipe with you, because these little beauties are my new go-to for everything from lazy afternoons to weekend picnics. They’re ridiculously easy to make but taste like you spent hours fussing in the kitchen. Plus, that scent of ripe peaches and buttery pastry baking in the oven? Absolute heaven. Ready to make your kitchen smell like a peach orchard in full bloom? Let’s get to it!
Quick Facts
- Yield: Serves 8 hand pies
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional, for sprinkling)
How I Make It
Step 1:
Start by making the filling. In a medium bowl, toss together the diced peaches, granulated sugar, lemon juice, vanilla extract, cornstarch, and cinnamon. This combo thickens up as it cooks to keep the filling perfectly juicy but not soggy.
Step 2:
Unroll your refrigerated pie crusts onto a clean surface. Using a 4-inch round cookie cutter or a glass, cut out circles. Don’t worry if the edges aren’t perfect, the rustic look is part of their charm!
Step 3:
Place a heaping tablespoon of peach filling in the center of half the circles. Leave about a half-inch border so you can seal them properly. Lightly brush the edges with beaten egg.
Step 4:
Top each filled circle with another pie crust circle. Use your fingers or a fork to gently press and seal around the edges. Giving a little crimping makes a nice decorative touch and helps keep everything closed during baking.
Step 5:
Place the hand pies on a parchment-lined baking sheet. Brush the tops with the egg wash and sprinkle with coarse sugar if you want a bit of sparkle and crunch.
Step 6:
Bake at 375°F for 18-20 minutes, or until the crusts are golden brown and the filling bubbles a little at the edges. Let them cool for at least 10 minutes so the filling can set—trust me, patience is key!
Variations & Tips
- Swap peaches for blueberries or apples depending on the season.
- Add a pinch of nutmeg or ginger for extra warm spice notes.
- Use puff pastry instead of pie crust for a flakier texture.
- Freeze unbaked hand pies and bake straight from frozen—just add a few extra minutes to the bake time.
- For an extra treat, drizzle warm honey or a dusting of powdered sugar on top before serving.
How I Like to Serve It
I love serving these warm with a scoop of vanilla ice cream for an effortless dessert. They’re perfect for summer BBQs or a cozy afternoon snack with a hot cup of tea. If you’re feeling fancy, pair them with lightly whipped cream and a sprinkle of cinnamon for a little extra wow factor!
Notes
- Store leftover pies in an airtight container at room temp for 2 days or refrigerate up to 4 days.
- Reheat gently in a toaster oven to keep the crust crisp without overcooking the filling.
Closing: These peach hand pies are a little piece of sunshine wrapped in buttery, flaky magic—and that’s why I make them again and again.
