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Peach Hand Pies – made with farm fresh sweet, juicy peaches tucked in a soft, flaky crust and a little drizzle of almond flavored icing
Our favorite local farm must have my direct number. They’ve figured out this marketing thing and have a very effective strategy for selling their fresh fruits and vegetables. Miller Farms Market often sends out early morning emails announcing “fresh picked sweet summer corn” or “come early for the best blackberries before they’re all picked out.” I had so many plans but then I heard that little ping on my iPhone. Peaches are in the market. I pushed back all other recipes and rushed over to get a “busket” (half basket, half bucket) of fresh, juicy, fuzzy, ripe peaches. I like to think of myself as highly adaptable, go with the flow, pick while the pickings good, kinda girl. Some people run for purses and shoes on sale, I run for fresh fruit and produce!
… and what better way to savor a sweet, juicy peach than in a homemade batch of super tasty Peach Hand Pies!
Peach Hand Pies are really just little pan-free peach pies you can hold in your hand.
No fork or plate required and that can be good or bad. Maybe you’re feeding a crowd at a picnic, or contractors that are still working in your kitchen. Whoever you share these little treats with, will be thrilled. This recipe does not produce an overly sweet filling, which is something I love. You taste fresh peaches in each bite.
I got a little carried away trying to stuff as much filling as possible into these 4-inch rounds of flaky dough. Then I forgot to brush the egg wash on a few pies so the pockets would seal, but they baked up great anyway. Just to say that they don’t have to be perfect to be delicious!
Most of all you should know it’s hard to mess up this recipe, so even “flaky-crust newbies” can make these fun little desserts!
To drizzle or not to drizzle?
Since the filling is not over-the-top sweet, the little drizzle really adds just the right amount of icing. Almond extract gives this simple icing that special extra something, and it pairs perfectly with the peaches.
Combine a flaky, soft crust, farm fresh peaches, and a little drizzle of icing, and you’ll be taken back to a simpler time when Grandma snapped her own beans and you had no doubt she was the best cook in the county!
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PRINT THE RECIPE!
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into 1/2" pieces (1 stick)
- 6 tablespoons solid shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 1 tablespoon milk
- 5 medium to large peaches
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- dash of table salt
- juice of 1/2 a lemon
- a few drops of almond extract
- 1 cup powdered sugar
- 1 tablespoon milk or cream, more or less for desired consistency
- 1/4 teaspoon almond extract
- Peel and dice the peaches into 1/2" pieces. Place the diced peaches in a large mixing bowl and sprinkle with 1/2 cup granulated sugar Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour.
- While the peaches are making their juice, mix up the pastry dough.
- Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
- Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the diced peaches. Whisk in the corn starch, cinnamon and salt until combined. Cooke over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until mixture thickens. Remove from the heat and stir in the lemon juice and almond extract. Gently fold in the peaches and any extra juice. Set aside to cool while rolling out the dough.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll out one of the discs to about 1/8" thick and cut out as many 4" rounds as you can at first pass. Gather dough scraps together and set aside.
- Place the 4-inch rounds of dough on a large piece of parchment or wax paper.
- Beat together the egg and milk. Brush the egg mixture all over the pastry rounds. Place 1 heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco and start sealing the edges starting on the bottom working your way up to the middle. Lay the pies on their side and seal the edges together using the tines of a fork. Cut a few small slits in the top to vent. Move the unbaked pies to a parchment lined baking sheet and refrigerate for at least 30 minutes before baking. Repeat with the remaining dough and filling. If the dough become hard to handle or sticky, refrigerate 15-20 minutes and try again.
- Preheat oven to 350 degrees.
- Remove the pastries from the refrigerator and brush the tops of the pies with a little bit of the egg and milk mixture. Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool.
- Whisk together the powdered sugar, milk or cream and almond extra until smooth. Add additional sugar or milk to reach the desired consistency.
- Drizzle the icing on the cooled pies and serve immediately. Refrigerate left over pies in a single layer in an airtight container.
If you have leftover peach mixture, pour it into a lightly greased ramekin or small baking dish. In a small bowl combine a few tablespoons of old fashioned oats, a tablespoon of melted butter, a dash of cinnamon and 1 tablespoon of brown sugar. Spoon on top of the peaches and bake until bubbly and lightly browned. Yummy 🙂
Here are a few more peach filled recipes you might enjoy:
Peach Almond Scones -made with fresh diced peaches, grated almond paste and buttermilk, these scones are tender and delicious and super easy to make too!
Peach Raspberry Pie with a Lattice Crust ~ (with how-to VIDEO!) juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite!
Fresh Peach & Raspberry Clafoutis – a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners’ sugar. I serve mine with the optional confectioners’ sugar and a spoon!
Thanks so much for stopping by! Tricia