Peach Hand Pies offer a delightful, handheld take on classic peach pie. These portable treats, with juicy fresh peaches in a flaky crust, are perfect for summer picnics or a quick snack.
This recipe uses store-bought refrigerated pie crust for convenience, but you can also use our old fashioned (and vegan) Crisco pie crust recipe.
Why You'll Love This Easy Hand Pie Recipe
The beauty of Peach Hand Pies lies in their simplicity. Fresh peaches are tossed with a touch of sugar, cornstarch, and a little almond extract, creating a sweet and flavorful filling. Encased in a flaky crust, these hand pies bake up golden brown and irresistible.
- Quick and Easy: Using a store-bought pie crust streamlines the preparation process, making these hand pies perfect for busy weeknights or weekend baking sessions.
- Perfect for Summer Peaches: This recipe allows fresh, seasonal peaches to shine. The simple filling highlights the natural sweetness and juicy texture of the fruit.
- Portable and Fun: The handheld size makes these hand pies ideal for picnics, barbecues, or packing in lunchboxes for a delightful treat on-the-go.
Ingredients Overview
You'll need either a homemade pie crust or a room temperature store bought pie crust. Room temperature allows you to easily unroll it without it cracking. Have some fresh summer peaches, sugar, almond or vanilla extract, and some lemon juice.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Peach Hand Pies
Making hand pies can be a fun activity to do with kids in the kitchen. They'll love helping assemble and devour these delicious treats. Feel free to experiment with different fillings and toppings to create your own unique hand pie variations.
Step 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the diced peaches, sugar, almond extract, lemon juice, and salt. Toss to coat the peaches evenly. Set aside.
Step 3: Unfold one pie crust on a lightly floured surface. Cut out 4-inch circles using a biscuit cutter or drinking glass. Repeat with the remaining pie crust dough.
How To Cut Perfect Size Circles
An Empanada press, or dumpling press, works amazing to not only crimp the edges of your hand pies, but to cut the perfect size circles out of the pie crust as well!
Step 4: Place a spoonful of the peach filling in the center of each dough circle.
Step 5: Fold the dough circle in half to form a semicircle and crimp the edges with a fork to seal.
Step 6: Brush the tops of the hand pies with the egg wash and carefully make a few slits on top of each hand pie to let steam escape while baking. Sprinkle with sugar for an extra touch of sweetness (optional).
Step 7: Transfer the assembled hand pies to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let the hand pies cool slightly on a wire rack before serving.
Enjoy warm from the oven, or with a scoop of our Homemade Peach Ice Cream for a delightful summer dessert. Enjoy them for a warm and comforting breakfast option, perhaps with a cup of coffee or tea.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Fruit Filling: While peaches are classic, you can easily substitute other fruits like berries (blueberries, raspberries), apples, or cherries for different flavor profiles. Adjust sweetness as needed.
- Crust Type: Instead of store-bought crust, try making your own shortcrust pastry or even a whole wheat crust for a different texture and flavor. Gluten-free pie crusts also work well.
- Flavor Boosters: Enhance the fruit filling with additions like a pinch of cinnamon or nutmeg, a splash of vanilla extract, or a squeeze of lemon juice to brighten the flavors.
Tips for Success
Here are a few tips for making this peach hand pies recipe:
- Handle Dough Gently: When working with store-bought refrigerated pie crusts, avoid chilling them too much before unrolling, as this can cause them to crack. Let them sit at room temperature for a few minutes if they feel too stiff.
- Don't Overfill: Be mindful not to overfill your hand pies. Too much filling can lead to soggy bottoms or cause the pies to burst open during baking, letting all that juicy peach goodness escape.
- Seal Edges Tightly: After filling, ensure you firmly crimp the edges of your hand pies with a fork. This creates a good seal that prevents the filling from leaking out as they bake.
- Vent the Pies: Before baking, cut a few small slits in the top of each hand pie. These vents allow steam to escape, preventing the pies from puffing up excessively and ensuring a crisp crust.
- Bake Until Golden: Keep an eye on your hand pies as they bake. They're done when the crust is beautifully golden brown and the filling is bubbly. This indicates a thoroughly cooked crust and tender, warm peaches inside.
Storage Options
Some recommended storage options for this recipe are:
- Room Temperature (Short-Term): Once completely cooled, Peach Hand Pies can be stored loosely covered at room temperature for 1-2 days. This is best for immediate consumption to maintain crispness.
- Refrigeration: For longer storage, place cooled hand pies in an airtight container and refrigerate for up to 3-4 days.
- Freezing (Baked): To freeze baked hand pies, allow them to cool completely. Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
- Freezing (Unbaked): You can also freeze unbaked hand pies. Assemble them completely, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen, adding extra baking time as needed.
Related Recipes
- Peach Pie Crumble
- Peaches and Cream Ice Cream
- 19 Peachy Keen Peach Recipes
- Honey Roasted Peaches
- Fresh Peach Dump Cake
Frequently Asked Questions
Yes, you can use frozen peaches in a pinch. Thaw the frozen peaches completely and drain off any excess liquid before using them in the filling. You may need to adjust the amount of cornstarch depending on the water content of the thawed peaches.
es, you can use canned peaches in a pinch. However, fresh peaches will deliver superior flavor and texture. If using canned peaches, drain them well and be sure to adjust the amount of sugar in the filling, as canned peaches are already sweetened.
After placing the top crust, gently press around the edges to seal. Then, use the tines of a fork to press firmly around the entire perimeter, creating a decorative edge and a secure seal.
They are done when the crust is a deep golden brown and the filling is bubbly. You should also see steam escaping from the vents you cut.
More Delish Recipes
Get The Recipe!
Easy Peach Hand Pies
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 4 Peaches peeled and diced
- ½ cup Granulated sugar
- 1 teaspoon Almond extract
- 1 teaspoon Lemon juice
- 1 Pinch Salt
- 2 packages Refrigerated pie crusts four pie rounds
- 1 Egg beaten with water for the egg wash
- Sugar optional, to sprinkle on top of hand pies
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Prepare the Filling
- In a medium bowl, combine the diced peaches, sugar, almond extract, lemon juice, and salt. Toss to coat the peaches evenly. Set aside.4 Peaches, ½ cup Granulated sugar, 1 teaspoon Almond extract, 1 teaspoon Lemon juice, 1 Pinch Salt
Assemble
- Unfold one pie crust on a lightly floured surface. Cut out 4-inch circles using a biscuit cutter or drinking glass. Repeat with the remaining pie crust dough.2 packages Refrigerated pie crusts
- Place a spoonful of the peach filling in the center of each dough circle. Fold the dough circle in half to form a semicircle and crimp the edges with a fork to seal.PRO TIP: An Empanada press or dumpling press works amazing!
- Brush the tops of the hand pies with the egg wash and carefully make a few slits on top of each hand pie to let steam escape while baking. Sprinkle with sugar for an extra touch of sweetness (optional).1 Egg
Bake The Hand Pies
- Transfer the assembled hand pies to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let the hand pies cool slightly on a wire rack before serving.
Notes
- Handle Dough Gently: When working with store-bought refrigerated pie crusts, avoid chilling them too much before unrolling, as this can cause them to crack. Let them sit at room temperature for a few minutes if they feel too stiff.
- Don't Overfill: Be mindful not to overfill your hand pies. Too much filling can lead to soggy bottoms or cause the pies to burst open during baking, letting all that juicy peach goodness escape.
- Seal Edges Tightly: After filling, ensure you firmly crimp the edges of your hand pies with a fork. This creates a good seal that prevents the filling from leaking out as they bake.
- Vent the Pies: Before baking, cut a few small slits in the top of each hand pie. These vents allow steam to escape, preventing the pies from puffing up excessively and ensuring a crisp crust.
- Bake Until Golden: Keep an eye on your hand pies as they bake. They're done when the crust is beautifully golden brown and the filling is bubbly. This indicates a thoroughly cooked crust and tender, warm peaches inside.
Elaine says
Delicious, I'm making this again!