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
Scale
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.
