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Flaky sweet homemade Peach Hand Pies
Peach Hand Pies made with farm fresh sweet, juicy peaches.
Fresh Peach Hand Pies with a soft, flaky crust and drizzled with a little almond flavored icing. This is summer dessert perfection!
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!
Ingredients needed for homemade Peach Hand Pies:
For the pastry crust:
- one recipe of our double crust pie dough
- or, use two store-bought refrigerator crusts
- 1 large egg mixed with milk for brushing over the pastry rounds to seal
For the peach filling:
- fresh peaches
- granulated sugar
- cornstarch
- ground cinnamon
- salt
- lemon juice
- almond extract
For the glaze:
- powdered sugar
- milk or cream for thinning
- almond extract
Overview: how to make Peach Hand Pies
1. First prepare the peaches:
Peel and dice the peaches into 1/2-inch pieces. Sprinkle sugar over the peaches and toss gently to combine. Cover the bowl with plastic wrap and set aside at room temperature to macerate.
While the peaches are making their amazing juice, prepare a double homemade pie crust. Divide the dough in half and form into disks. Wrap each tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight. This step can be done the day before making the hand pies.
Drain the peaches into a saucepan. Set the drained peaches aside. Whisk cornstarch, cinnamon and salt into the peach juice. Cook over medium heat until the mixture boils. Cook for a few minutes while whisking constantly, or until the mixture thickens into a syrup.
Remove from the heat and add lemon juice and almond extract. Gently fold the peaches into the syrup. Set aside to cool.
2. To assemble the hand pies:
Roll one pastry crust to about 1/8th inch thick on a floured work surface. Cut as many as you can at first pass using a 4-inch round biscuit or cookie cutter. Set the scraps aside.
Place the 4-inch dough rounds on a large piece of parchment paper.
Beat the egg and milk together then brush over the surface of the pastry rounds. Place one heaping tablespoon of filling in the center of each pastry. Pull up the sides to make the hand pie look like a taco. Start sealing the edges working from the bottom up to the middle. Press the edges of the pie together using the tines of a fork.
Cut a few small slits in the top too vent. Refrigerate the unbaked pies for 30 minutes before baking.
Repeat with the remaining dough and filling.
3. To bake the hand pies:
Preheat oven to 350 degrees F. Brush the tops of the pies with a little milk or egg wash mixture. Bake for 30 minutes or until golden brown. Transfer the hand pies to a wire rack to cool.
4. Prepare the icing:
Whisk together the icing ingredients until smooth. Drizzle over the top of each hand pie serve immediately.
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.
You can also sprinkle coarse sugar on top before baking for a sweeter, crispier pie.
Can you freeze Peach Hand Pies?
These Peach Hand Pies can be frozen before they are baked or after. If you plan to freeze them after baking, wait to add the icing until ready to serve. Thaw overnight in the refrigerator, then bring the pies to room temperature before serving.
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, they will be thrilled.
The peach filling is not overly sweet, which is something I love. You can taste fresh peaches in each bite.
We also have a terrific traditional Peach Pie recipe that’s always a hit. And, if you’re not into rolling out the dough, try our Old-Fashioned Peach Cobbler. Don’t forget to have some vanilla ice cream on hand for the both!
It’s hard to mess up this recipe! Even “flaky-crust newbies” can make these fun little desserts.
I got a little carried away trying to stuff as much filling as possible into these 4-inch rounds of flaky dough. Don’t be like me and overstuff the pockets.
I also forgot to brush the egg wash on a few pies so the pockets would seal, but they baked up great anyway.
All that to say, they don’t have to be perfect to be incredibly delicious!
Family food memories are the best!
Combine a flaky soft crust, farm fresh peaches, and a little drizzle of icing and make some food memories of your own.
Hand pie recipes take me back to a simpler time when Grandma snapped her own beans and I had no doubt she was the best cook in the county!
Thanks for PINNING!
Peach Hand Pies
Ingredients
For the pastry crust:
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter cut into ½-inch pieces (4oz or 113g)
- ⅓ cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water plus 1 T if needed
- 1 large egg mixed with 1 tablespoon milk for brushing on the pies
For the filling:
- 5 medium to large peaches
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- dash of table salt
- juice of ½ a lemon
- a few drops of almond extract
For the icing:
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream more or less for desired consistency
- ¼ teaspoon almond extract
Instructions
- Peel and dice the peaches into ½-inch pieces. Place the diced peaches in a large mixing bowl and sprinkle with ½ 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 ⅛-inch thick and cut out as many 4-inch 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°F.
- 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.
Recipe Notes
Nutrition
Juicy, flaky and delicious homemade Peach Hand Pies
It’s hard to beat a great peach dessert. We’re smitten with hand pies and even turned strawberry jam into a homemade PopTart. Another great recipe is for our Mixed Berry Pies. This recipe is so very simple, yet memorable.
Don’t miss our recipe for Blueberry Hand Pies. If you love homemade blueberry pie, you’ll love our hand pie version.
And finally, I can’t wait to try these baked Apple Hand Pies with caramel drizzle. They look phenomenal with loads of apple filling.
Tracy
I used refigerated pie crust and the tops all split open. I cut slits for vents. Any ideas what to do differently? I’m not comfortable making my own crust when I’m in a time crunch.
Tricia Buice
Hi Tracy. Be sure you’re sealing the two pieces together firmly. Brush with the egg wash and press with a fork to seal. Also, don’t overstuff the pockets, which is a hard thing for me, too. You can fold the dough over around the edges to make it look like an empanada if you like. Good luck! Thanks for trying these.
Jen
Is the solid shortening meant to be cold? I used cold butter as indicated, but room temp Crisco and my pie crust is so crumbly, and not at all flaky. It tastes good…like shortbread, but not ideal for assembly. Very yummy filling, though!
Tricia Buice
Hi Jen. No I don’t chill the shortening before adding to the mix. I’m sorry you had trouble. Always be careful when measuring flour. Sounds like it had a bit too much. Glad it tasted good!
Allison
This crust is unbelievably unworkable. I didn’t change anything and it crumbled, both before and after baking. Not particularly tasty either. Filling is good though.
Tricia Buice
Sorry you had trouble Allison. Sounds like there was too much flour in the recipe. Be sure to stir the flour, lightly scoop into the measuring cup and level off before adding to the recipe.
Sherri
I made these last night. They are delicious. Thank you for the recipe.
Tricia Buice
Thank you Sherri! So glad these worked out well for you. Enjoy 🙂
Odessa
can this recipe be made with Pears. i have both peaches and pears and would like to make both kinds if possible.
Tricia Buice
Hi Odessa. Pears would work great depending on which variety you use. Some break down to mush when cooked and may not work as well as Bosc or Anjou, which are my first choice. Enjoy!
Theresa
An unholy mess 🙁 Two stars for the leftover filling being tasty on waffles.
Tricia Buice
Sorry you had trouble Theresa. Did the pastry split or fall apart? Were they over-filled and hard to seal?
Chelsea
This recipe turned out horrible. I made it twice and both times a flop. There was so much filling left over and the pie crust didn’t make nearly enough. It yielded 12 with barely any filling inside because if I measured, filling would ooze out and not be able to close the pies. Such a waste of so many ingredients and a huge mess to clean up after. I really don’t know where I went wrong.
Tricia Buice
Sorry you had trouble with the recipe Chelsea. The recipe states you may have leftover filling depending on the size of your peaches, etc. This is normal. Sounds like you didn’t roll the dough out thin enough to make enough pies. I’m sorry you didn’t like it.
Andy
Made these today and they turned out tasty! The crust is flaky and buttery.
Err on the side of dicing your peaches small — I was lazy and diced mine more like 3/4″ and they were poking through the dough on most of the hand pies (not that it really mattered, other than affecting the presentation a little). If I’d stuck to no larger than 1/2″ I’m betting they wouldn’t have poked through so much.
Great way to use the summer bounty of fresh peaches!
Tricia Buice
Thanks Andy! So glad these were a winner! Can’t go wrong with fresh summer peaches 😉
soom
cut the dough for Hand Pies in squares and after filling, fold over into triangles. Less fussing with cutting out, no waste dough scraps to reroll. I used nutmeg in place of cinnamon, and added some crystalized ginger bits to the fruit. I brushed with cream with the almond extract and sprinkled the pies lightly with raw sugar (sparkling sugar would work too) instead of the royal icing of which I’m not fond. Thanks for a great pastry recipe.
Tricia Buice
I love ginger in my peach desserts! Great tips and adaptations Susan. Thanks!
Norma
I made too much peach hand pie filling. Can I freeze for later?
Tricia Buice
I Norma. I think it will be fine to freeze, but I have not tested in my kitchen. Let us know if it works out for you! Or, pour the extra filling in a small baker and top with a crumble top and bake. Two desserts from one recipe!
Anne
Can the peach filling be prepared ahead of time?
Tricia Buice
I’m afraid the filling will get too juicy if made too far in advance. The pastry can easily be made ahead and refrigerated until needed. Freezing the prepared peach filling may work well, but I haven’t tested it. Good luck!
Karen Jempson
Can these be made then frozen and baked later?
Tricia Buice
Hi Karen. Great question. I have not tried freezing these hand pies, but in theory it should work very well. My grandmother used to freeze entire unbaked pies so I know it works. Make sure to freeze them right away so the dough doesn’t have time to sit in juices and get soft. Enjoy!
Danna
I had left over peaaches and so yesterday i bought store bought crust. I treated it as you did home made . They were still really good. I froze the left over peaches.
Tricia Buice
Thanks Danna! I love a good shortcut and a store-bought crust is the way to go. Thanks again for trying the recipe.
Nana
Looks as if there is wnderful attention to detail in this recipe. My grandchildren are ages six and ten and we are planning to make them together on this stormy late summer day on the prairie. Thanks, Tricia.
Tricia Buice
What a beautiful scene it must be! Enjoy your baking project and time with your grands 🙂
Nicole L.
How many cups of peaches if I am using frozen peach slices?! Unfortunately peaches aren’t in season at the moment ☹️
Tricia Buice
Hi Nicole. I would start with 4 cups frozen, and I would cut the peaches into chunks while still slightly frozen. Good luck! Let us know how it turns out 🙂
Kaisha
I am given canned peaches in light syrup every now and then. How would you adjust the recipe to use them instead of fresh peaches? I’ve made these before and they are so delicious! Thanks for the great recipe! 🙂
Tricia Buice
Hi Kaisha! I’m assuming the peaches are already sweetened since you mentioned a light syrup. If so, I would drain off some of the juice (save the juice for smoothies or to drizzle over yogurt and ice cream) then stir in the remaining ingredients: cornstarch, cinnamon, etc. If you feel they need a little more sugar, add a tablespoon. This filling doesn’t need to be super sweet – especially if you have great peaches. Enjoy! Thanks so much 😉
Rose
Added blackberries and a little bit more sugar, but otherwise followed exactly and they turned out phenomenal. Big hit at the picnic. Thanks!
Tricia Buice
Thank you Rose! I love that you added blackberries – such a great combo. And taking these to a picnic is brilliant 🙂 Thanks for giving the recipe a try and for taking the time to comment. Outstanding!
Roberta Harris
Great recipe for peach hand pies. Picture is on my IG (berta.bakes) … with thanks to you, of course!
Roberta
Tricia Buice
Thanks for the link love Roberta! You made some beautiful pies 🙂 Thanks for trying the recipe!
Karen (Back Road Journal)
Hand pies takes me back to growing up in Texas…they were very popular. Your look great.
Tricia Buice
I love food memories 🙂 These are such great treats – thanks Karen!
Chris Scheuer
You’re calling my name again, Tricia! These little peach pies are adorable and sound amazingly delicious! I can’t wait to get some peaches now!
John / Kitchen Riffs
Mmm, peaches. Local peaches are just coming into season now. I’m SO ready for them. Love this recipe — glad to see its encore appearance!
Lacy Bolton
So glad I found your website!! I’m making the peach hand pies as I’m typing this. Are you in the Orange Co. area? I love going to Miller’s Farm Market and was shocked to see it on your website, how cool!
Thanks for some awesome recipes to try!
Tricia Buice
Hi Lacy! We live in Spotsylvania County not far from the Orange County Line. How fun! We adore Miller Farms Market and can’t believe they still have strawberries this week. It’s been a great season. Heading over soon to pick blueberries. Thanks for reaching out and for trying the peach hand pies – they are so good! Keep in touch 🙂
Karen
Can this recipe be made without the almond extract or can I substitute vanilla extract? My daughter is very allergic to almonds.
Tricia Buice
Hi Karen – absolutely fine to use vanilla extract instead of almond. Hope you enjoy!