Peach Hand Pies Recipe

There’s something undeniably nostalgic about biting into a warm, flaky peach hand pie. These individual-sized treats combine the rich, buttery texture of homemade pie crust with the juicy sweetness of ripe summer peaches, all tucked neatly into a convenient hand-held dessert. Whether you’re preparing for a picnic, a family gathering, or simply looking for a cozy baking project, this peach hand pies recipe delivers every time.

What makes these pies irresistible isn’t just their flavor—it’s the opportunity to work with seasonal ingredients and turn them into something beautifully simple. If you’ve ever struggled with picking the best peaches, here’s a helpful guide on how to choose ripe peaches that ensures you’re working with the best produce possible.

To get the perfect crust that holds up to juicy peach filling, mastering your dough is essential. This expert pie crust tutorial walks you through the art of achieving a flaky, golden-brown base from scratch, making sure your peach hand pies don’t fall apart in your hands.

Why You’ll Love This Recipe

• Portable and mess-free — no forks or plates needed.
• Freezer-friendly: make ahead and bake fresh.
• Perfect balance of sweet, tart, and flaky.
• Customizable with other fruits or spices.

Ingredients Overview

For the Crust

• 2½ cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 8 tbsp cold unsalted butter, cubed
• ⅓ cup solid shortening
• 6 tbsp ice water (add 1 extra tbsp if needed)
• 1 egg + 1 tbsp milk (for sealing and glazing)

For the Peach Filling

• 5 medium-large fresh peaches
• ½ cup sugar
• 2 tbsp cornstarch
• ¼ tsp cinnamon
• Pinch of salt
• Juice of ½ lemon
• Few drops almond extract

For the Icing

• 1 cup powdered sugar
• 1 tbsp milk or cream
• ¼ tsp almond extract

Tools You’ll Need

• Rolling pin
• 4-inch round cutter
• Parchment paper
• Mixing bowls
• Saucepan
• Pastry brush
• Baking sheet

Making the Perfect Pie Dough

Creating a flaky, buttery pie crust from scratch is easier than you might think. The key is keeping your fats cold and avoiding overmixing. Use a food processor or pastry cutter to blend the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Wrap and chill the dough for at least 30 minutes before rolling. This step prevents shrinking and ensures a tender bite.

Preparing the Peach Filling

Follow these steps for a rich and flavorful filling:

• Peel and dice the peaches into ½-inch chunks.
• Mix peaches with sugar and let them sit for 1 hour to macerate.
• Drain the juices into a saucepan and add cornstarch, cinnamon, and salt.
• Cook the mixture over medium heat until it thickens into a syrup.
• Remove from heat and stir in lemon juice and almond extract.
• Fold in the peaches and let the mixture cool.

Assembling the Hand peach hand pies

• Roll chilled dough to about ⅛-inch thick.
• Use a 4-inch round cutter to cut circles.
• Place rounds on parchment paper.
• Brush with egg wash.
• Add a heaping tablespoon of peach filling to the center.
• Fold into half-moon shapes and seal the edges with a fork.
• Cut slits on top to allow steam to escape.
• Chill the pies for 30 minutes before baking.

Baking Instructions

• Preheat oven to 350°F (177°C).
• Brush the tops with remaining egg wash.
• Bake for 30 minutes or until golden brown.
• Cool on a wire rack before glazing.

Glazing and Serving

Mix powdered sugar, almond extract, and milk to form a smooth icing. Drizzle over cooled pies or sprinkle coarse sugar before baking for extra crunch.

Optional serving ideas:

• Top with vanilla ice cream
• Add whipped cream on the side
• Dust with powdered sugar for an elegant finish

Common Mistakes to Avoid

• Overfilling: Leads to leaking or burst pies.
• Skipping the egg wash: Pies won’t seal or brown properly.
• Not chilling before baking: Causes spreading and uneven cooking.

Storage, Freezing & Reheating Tips

• Store leftover pies in an airtight container for up to 3 days.
• To freeze unbaked pies: place on a tray, freeze solid, then transfer to bags.
• Freeze baked pies without glaze; add glaze after reheating.
• Reheat in oven at 300°F for 10–12 minutes to restore crispness.

Variations & Add-Ins

• Mixed berry hand pies: Combine peaches with raspberries or blueberries.
• Spiced peach hand pies: Add ginger, nutmeg, or cardamom.
• Vegan version: Use plant-based butter and crust alternatives.
• Savory twist: Use a spiced peach-chili filling for a unique appetizer.

Nutrition Info (per pie, approx.)

• Calories: 197 kcal
• Carbs: 28g
• Sugar: 14g
• Fat: 9g
• Protein: 2g
• Fiber: 1g

Frequently Asked Questions

Can you use canned peaches for hand pies?

Yes, but drain them thoroughly and reduce added sugar since canned peaches are usually syrup-packed.

How do you keep hand pies from leaking?

Avoid overfilling and ensure the edges are well sealed with egg wash and a fork crimp.

Do hand pies need to be refrigerated?

Only if they’re filled with dairy-based creams. Fruit-filled pies can sit at room temperature for a day or two.

Can peach hand pies be made in an air fryer?

Yes! Air fry at 350°F for 10–12 minutes, flipping halfway for even browning.

What is the best way to store peach hand pies?

Use an airtight container. Layer with parchment paper if stacking to prevent sticking.

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This peach hand pies recipe is a delightful way to celebrate summer and all the joy that ripe, juicy fruit can bring. With the right tools, ingredients, and a touch of patience, anyone can make these old-fashioned treats at home. Enjoy each bite of crisp crust and sweet filling — it’s the taste of sunshine in your hands.

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