Easy Peach Hand Pies
Peach Hand Pies are a delightful handheld version of the classic peach pie. These individual pastries are bursting with juicy peaches encased in a flaky crust, perfect for a satisfying snack or a delightful summer dessert.
Servings: 24 4" Hand Pies
Calories: 197kcal
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.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
