How to Make Perfect Peach Hand Pies at Home

There’s something undeniably irresistible about peach hand pies—flaky, golden pockets bursting with juicy peach filling and just the right touch of sweetness. Whether you’re craving a taste of summer or looking for the perfect portable dessert, these little treats promise big flavor in every bite. Ready to find out what makes them so special (and how easy they are to make)? Keep reading!

Ingredients

• 2 cups diced fresh peaches
• 1 tablespoon fresh lemon juice
• 1 third cup granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon all-purpose flour
• 1 quarter teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 package refrigerated pie crusts
• 1 large egg
• 1 tablespoon milk
• Raw or coarse sugar for sprinkling

Equipment

• Large mixing bowl
• Medium saucepan
• Baking sheet
• Parchment paper
• Fork
• Pastry brush
• Rolling pin
• Small bowl
• Knife or pastry cutter

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Step 2: In a medium saucepan, combine the diced peaches, lemon juice, granulated sugar, brown sugar, flour, cinnamon, and salt over medium heat. Stir often.
3. Step 3: Cook the mixture for about 5 to 7 minutes, or until the peaches soften and the filling thickens slightly. It should coat the spoon. Remove from heat and stir in the vanilla extract. Set it aside to cool completely. Warm filling will make the crust soggy, so make sure it is room temperature before assembling.
4. Step 4: On a lightly floured surface, gently roll out the pie crusts to even out the thickness. Using a 4 to 5 inch round cutter, cut as many circles as possible. Re-roll scraps to maximize your dough.
5. Step 5: Spoon 1 to 2 tablespoons of the cooled peach filling into the center of each dough circle. Try not to overfill, or the pies may burst open during baking.
6. Step 6: Fold each dough circle in half to form a half-moon shape. Press around the edges with a fork to seal tightly. This step is key to keeping the filling from leaking out.
7. Step 7: Place the sealed pies on the prepared baking sheet, leaving a little space between them for air to circulate.
8. Step 8: Whisk the egg and milk in a small bowl to make an egg wash. Brush the tops of the pies lightly — this helps them brown beautifully.
9. Step 9: Sprinkle each pie with raw or coarse sugar for a sweet crunchy topping. Then use a sharp knife to make a small slit or two on the top of each pie for steam to escape.
10. Step 10: Bake for 22 to 25 minutes, or until the pies are golden brown and the filling is bubbling through the vents. Let them cool on the tray for about 10 minutes before serving — they’ll be hot inside.

Nutrition per serving

Recipe Notes

For a sweeter twist, try adding a pinch of nutmeg to the filling. If you want to make them gluten-free, use a gluten-free pie crust and flour. Add a drizzle of glaze made with powdered sugar and milk once the pies are cooled for a bakery-style finish. Store any leftovers in an airtight container on the counter for up to two days or in the refrigerator for five days. Freeze for up to three months.

FAQ

We hope you enjoyed this article about peach hand pies! If you did, please leave us a comment and let us know. Don’t forget to pin this post or any image from the article on Pinterest — it helps more people discover our content! And if you liked it, give the pin a like — we truly appreciate your support, and it helps us keep creating even better recipes and ideas!

Peach Hand Pies

Peach hand pies are the embodiment of summer wrapped in golden, flaky pastry. With a buttery crust and juicy, cinnamon-spiced peach filling, these portable pies are perfect for any occasion—nostalgic, delicious, and easy to make with simple pantry ingredients. Serve warm or at room temp, and enjoy a taste of tradition elevated.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 hand pies

Calories 235 kcal

Ingredients

  

1x2x3x

• 2 cups diced fresh peaches
• 1 tablespoon fresh lemon juice
• 1/3 cup granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 package refrigerated pie crusts
• 1 large egg
• 1 tablespoon milk
• Raw or coarse sugar for sprinkling

Instructions

 

• Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a medium saucepan over medium heat, combine the diced peaches, lemon juice, granulated sugar, brown sugar, flour, cinnamon, and salt. Stir to combine.
• Cook the peach mixture for 5 to 7 minutes or until the fruit softens and the mixture thickens slightly. Remove from heat and stir in the vanilla extract. Let the filling cool completely.
• On a clean lightly floured surface, roll out the pie crusts slightly to even out the thickness. Use a round biscuit cutter or small bowl to cut out 4 to 5 inch circles. Re-roll scraps to make more rounds as needed.
• Place 1 to 2 tablespoons of the peach filling in the center of each dough circle. Fold the dough over to create a half-moon shape.
• Press the edges with a fork to seal tightly, then transfer the pies to the prepared baking sheet.
• In a small bowl, whisk together the egg and milk. Use a pastry brush to lightly brush the tops of the pies with the egg wash.
• Sprinkle lightly with coarse sugar and cut a small vent in the top of each pie with a sharp knife.
• Bake for 22 to 25 minutes or until the hand pies are golden brown and bubbly.
• Remove from the oven and let cool for 10 minutes before serving.

Nutrition

Calories: 235kcalCarbohydrates: 32gProtein: 3gFat: 10gSodium: 150mgFiber: 2gSugar: 13g

Keyword peach hand pies, summer dessert, hand pie recipe, peach pastry, easy peach pie, portable dessert

Tried this recipe?Let us know how it was!