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Peach Hand Pies Recipe

Peach Hand Pies

Steven
Imagine golden, flaky pastry filled with sweet, cinnamon-spiced peaches, warm from the oven and small enough to hold in one hand. This peach hand pies recipe captures the feeling of summer with a buttery, all-butter crust and a jammy filling that balances fresh peaches with brown sugar, lemon, and warm spices.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pies
Calories 285 kcal

Equipment

  • Food processor - or pastry cutter
  • Rolling Pin
  • Large baking sheet - two recommended
  • Parchment paper
  • Medium saucepan
  • 4-inch round cookie cutter - or large glass/jar lid
  • Pastry brush - for egg wash
  • Fork - for crimping edges
  • Small bowl - for egg wash
  • Wire cooling rack
  • Sharp paring knife - for scoring vents

Ingredients
  

  • 2.5 cups all-purpose flour - 310g
  • 1 tablespoon granulated sugar - for the crust
  • 0.5 teaspoon fine salt - for the crust
  • 1 cup unsalted butter - 225g, cold, cut into 1/2-inch cubes
  • ice water - 6-8 tablespoons or 90-120ml

For the Peach Filling

  • 3 cups fresh peaches - about 4-5 medium or 500g, peeled and diced small; frozen (thawed and drained) or canned (drained) also work
  • 0.3333333333333333 cup granulated sugar - 65g
  • 2 tablespoons light brown sugar - 25g, packed
  • 2 tablespoons cornstarch - 15g
  • 1 tablespoon fresh lemon juice - 15ml
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon pure vanilla extract
  • salt - pinch

For Assembly

  • 1 large egg - for egg wash
  • 1 tablespoon milk - or water, for egg wash
  • 2 tablespoons coarse or turbinado sugar - for sprinkling

Instructions
 

  • Whisk flour, sugar, and salt in a bowl or food processor. Cut in cold butter until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time until the dough holds together when pinched. Press into two discs, wrap, and refrigerate for at least 1 hour.
  • Peel peaches by scoring an X on the bottom, blanching in boiling water for 30-60 seconds, then transferring to an ice bath. Dice into 1/2-inch pieces. Combine with sugars, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, and salt in a medium saucepan. Cook over medium heat for 8-10 minutes until thick and jammy. Cool completely.
  • Preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
  • Roll out one chilled dough disc to 1/8-inch thickness on a floured surface. Cut into 4-inch circles using a round cutter. Repeat with the second disc. Refrigerate the circles on a parchment-lined baking sheet while you work.
  • Place half the dough circles on your work surface. Spoon 1 to 1.5 tablespoons of cooled filling onto the center of each, leaving a 1/2-inch border. Brush the border with egg wash. Top with a second dough circle, press edges firmly, and crimp with a fork to seal.
  • Brush the tops with remaining egg wash. Cut 2-3 small vents in the top of each pie with a sharp knife. Sprinkle generously with coarse sugar. Refrigerate the assembled pies for 15 minutes.
  • Bake at 400°F (205°C) for 20-25 minutes, rotating pans halfway through, until deep golden brown and filling is bubbling through the vents. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool for another 10-15 minutes before serving.

Notes

  • Keep everything cold: Cold butter, ice water, and chilled dough at every stage are essential for a flaky crust. If your kitchen is warm, chill the bowl and flour before starting.
  • Do not skip cooking the filling: Raw peaches release too much juice in the oven and will make the crust soggy. Cooking the filling first ensures it stays thick and jammy.
  • Leave enough border: A full 1/2-inch border around the filling is necessary for a good seal. Skimping on the border leads to leaking pies.
  • Chill before baking: The final 15-minute refrigerator rest before baking is not optional. It helps the pies hold their shape and keeps the crust flaky.
  • Watch the color, not just the timer: Ovens vary. Pull the pies when they are a deep, even golden brown, not just pale gold.
  • Make-ahead dough: The pie dough can be made and refrigerated up to 2 days in advance. The filling can be made and refrigerated up to 3 days ahead.
  • Freezer-friendly: Assemble unbaked pies, freeze solid on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F (205°C) for 30-35 minutes.
  • Reheating: Reheat refrigerated pies in the oven at 300-325°F (150-165°C) for 8-10 minutes. Avoid the microwave, which makes the pastry soft rather than flaky.
  • Air fryer option: Preheat air fryer to 375°F (190°C) and air fry for 12-15 minutes until golden brown, flipping once halfway through.
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