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If you’re looking for a dessert that feels like a warm hug wrapped in golden flaky pastry, these Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe will quickly become your new favorite treat. Bursting with sweet, tender peaches nestled inside perfectly crisp, buttery crusts, these little pockets of joy are wonderfully portable and simple enough to bake any day of the week. Whether you’re craving a nostalgic summer dessert or a charming snack to share with friends, these hand pies deliver juicy fruit flavor and irresistible texture with every bite.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe, each playing a crucial role to make sure your Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe come out just right. From the vibrant peaches to the buttery crust and spicy hints, every element enhances the final result.
- 2 cups diced peaches (fresh or canned, drained): The star ingredient, they bring juicy sweetness and natural flavor.
- ¼ cup granulated sugar: Adds balanced sweetness to complement the fruit’s tartness.
- 1 tablespoon brown sugar: Offers a touch of caramel depth to the filling.
- 1 tablespoon cornstarch: Helps thicken the filling so it’s perfectly set and not runny.
- 1 teaspoon lemon juice: Brightens the flavors and enhances the peaches’ natural zing.
- ½ teaspoon cinnamon: Brings warm spice notes that marry beautifully with the fruit.
- ¼ teaspoon nutmeg (optional): A subtle hint of aromatic depth if you want that extra cozy flavor.
- Pinch of salt: Balances the sweetness and boosts all flavors.
- 1 package refrigerated pie crusts (2 rounds), or homemade pie dough: The flaky, buttery envelope that holds the filling with golden perfection.
- 1 egg (for egg wash): Creates a shiny, golden finish on your pies.
- 1 tablespoon water: Dilutes the egg for brushing and improves browning.
- 1 tablespoon coarse sugar (for sprinkling): Adds crunch and a pretty sparkle on top.
- Powdered sugar glaze (optional): A sweet finishing touch if you want to take your pies to dessert-level indulgence.
How to Make Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe
Step 1: Prepare the luscious peach filling
Start by placing your diced peaches into a saucepan over medium heat, along with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg if using, and a pinch of salt. As the mixture gently simmers for about 5 to 7 minutes, the sugars dissolve and the cornstarch thickens everything up to a rich, jam-like consistency. This filling will be the juicy heart inside your hand pies, so make sure to let it cool completely before assembling.
Step 2: Get your oven and baking sheet ready
Preheat your oven to a cozy 375 degrees Fahrenheit (190 degrees Celsius) while you prepare your workspace. Line a baking sheet with parchment paper for easy cleanup and to keep your pies from sticking. This step ensures you can move quickly and confidently when assembling.
Step 3: Cut the dough into perfect circles
Lightly roll out your refrigerated pie crust on a floured surface to smooth it out just a bit. Then, using a cutter or even a drinking glass, cut the dough into 3 to 4 inch circles. Don’t worry if you have scraps left over—just gather and re-roll them to save every delicious bite. These dough circles will cradle that glorious peach filling.
Step 4: Fill and seal the pies with care
Spoon about 1 to 2 teaspoons of your cooled peach filling onto the center of each dough circle. To make sure your pies seal perfectly, brush the edges gently with a bit of water or an egg wash before topping with another dough circle or folding the dough over to create a half-moon. Press the edges together firmly with a fork to create those classic hand pie crimps while securing all that juicy filling inside.
Step 5: Bake to golden perfection
Transfer your pies to the prepared baking sheet, then brush the tops generously with egg wash and sprinkle with coarse sugar for that enticing sparkle. Cut a small slit in the top of each pie—it helps steam escape so your crust stays flaky. Pop the tray into the oven and bake for 20 to 25 minutes until your hand pies are gloriously golden and smelling irresistible. Let them cool for about 10 minutes before you savor that first bite.
How to Serve Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe
Garnishes
Serving your Peach Hand Pies with a dusting of powdered sugar or a drizzle of sweet glaze adds an extra layer of charm and sweetness. A scoop of vanilla ice cream or a dollop of whipped cream can elevate these pies toward dessert bliss, making each forkful even more delightful.
Side Dishes
These hand pies are fantastic on their own but pair beautifully with fresh berries or a light salad if you want to balance the sweetness. For brunch, try them alongside a herbal tea or mild coffee to complement their flaky, juicy goodness without overwhelming your palate.
Creative Ways to Present
Thinking about bringing these pies to a party or picnic? Wrap each one in decorative parchment paper tied with twine for a charming rustic presentation. You could also arrange them in a beautiful basket with some fresh peaches for a seasonal centerpiece that invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
If you have any hand pies left after the first round (which can be tricky!), store them in an airtight container at room temperature for up to 2 days. To keep them fresh longer, a spot in the fridge will extend their shelf life to 4 days without sacrificing too much flakiness.
Freezing
One of the best parts of the Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe is how freezer-friendly they are. Freeze unbaked pies on a parchment-lined tray until solid, then transfer them to a freezer bag for up to 3 months. When ready, bake them straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To revive a leftover pie, gently reheat it in a 350-degree Fahrenheit oven for about 10 minutes. This brings back the flakiness of the crust and warms the filling just right. Avoid the microwave if possible—it can make the crust soggy rather than delightfully crisp.
FAQs
Can I use frozen peaches for this recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in your filling, which could make the pies soggy.
Can I make the dough from scratch?
Yes, homemade pie dough works wonderfully if you prefer it. Just roll it out to the same thickness and cut as directed.
What can I substitute for the cornstarch?
You can use arrowroot powder or tapioca starch in equal amounts to achieve the same thickening effect.
How do I prevent the pies from leaking during baking?
Make sure to seal the edges well with egg wash or water and press firmly with a fork. Also, avoid overfilling the pies to keep the filling contained.
Can these pies be made gluten-free?
For a gluten-free version, try using a gluten-free pie crust available at many grocery stores or make your own from gluten-free flours, adjusting moisture as needed.
Final Thoughts
There’s something truly magical about the combination of flaky crust and juicy peaches, and this Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe captures that magic perfectly. Baking these little hand-held treats is not only rewarding but a joyful experience that brings a touch of homemade comfort into your day. I hope you’ll dive into this recipe soon—your kitchen and your taste buds will thank you!
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Peach Hand Pies: Flaky, Juicy, and Easy to Make Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peach Hand Pies are a delightful treat featuring flaky, buttery pastry filled with a juicy, cinnamon-spiced peach filling. Perfectly portioned for individual servings, they are easy to make using refrigerated pie crusts or homemade dough, baked to golden perfection and optionally topped with a sweet glaze for extra indulgence.
Ingredients
Peach Filling
- 2 cups diced peaches (fresh or canned, drained)
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
Dough
- 1 package refrigerated pie crusts (2 rounds) or homemade pie dough
Egg Wash & Topping
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar (for sprinkling)
Optional Glaze
- Powdered sugar glaze (optional)
Instructions
- Prepare the Filling: In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Cook the mixture for 5 to 7 minutes, stirring occasionally, until it thickens. Remove from heat and let the filling cool completely before using.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Dough: Lightly roll out the refrigerated pie crust or homemade dough to smooth it out. Using a 3 to 4 inch cutter or glass, cut the dough into circles. Gather and re-roll any scraps to cut additional circles as needed.
- Assemble the Pies: Place 1 to 2 teaspoons of the cooled peach filling onto the center of each dough circle. Brush the edges of the dough with water or egg wash to help seal. Top each filled circle with another dough circle or fold over the dough to create a half-moon shape. Press the edges firmly with a fork to seal completely.
- Add Finishing Touches: Position the hand pies on the prepared baking sheet. Brush the tops with the egg wash made by beating the egg with water, then sprinkle with coarse sugar for a crunchy, sweet finish. Cut a small slit in the top of each pie to allow steam to escape during baking.
- Bake: Place the baking sheet in the oven and bake the hand pies for 20 to 25 minutes or until they turn a gorgeous golden brown. Once baked, remove from oven and let cool on a wire rack for about 10 minutes to allow filling to set.
- Optional Glazing: After the pies have cooled, drizzle with powdered sugar glaze if desired for an extra sweet and decorative touch.
Notes
- Use fresh or well-drained canned peaches for the best texture and flavor in the filling.
- Allow the peach filling to cool completely before assembling to prevent the dough from becoming soggy.
- Seal edges firmly to avoid filling leakage during baking.
- Coarse sugar on top provides a lovely crunch and sparkle, but can be omitted if preferred.
- Store leftover pies in an airtight container and reheat gently before serving.
