These easy homemade peach hand pies are a sweet treat you can hold in your hand! With flaky crust and juicy peach filling, they’re perfect for any dessert lover.
Making these feels like a mini adventure, and they smell amazing as they bake! I love enjoying them warm with a scoop of vanilla ice cream—yum! 🍑🍦
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the crust. If you’re looking for a gluten-free option, try a gluten-free flour blend, which should work well in this recipe. I’ve found that the consistency is still quite nice!
Unsalted Butter: The butter gives richness to the crust. If you’re in a pinch, you can use margarine, but for the best flavor, I prefer butter. Keep it cold to ensure a flaky texture!
Fresh Peaches: Fresh peaches are amazing, but if you can’t find them, canned peaches (drained) or frozen peaches (thawed and drained) work too. Just remember to adjust the sugar if they’re sweetened.
Cornstarch: This thickens the peach filling. If you don’t have cornstarch, you can use flour, but the filling may be a bit less smooth. Always a good swap if you’re in a bind!
How Do I Ensure a Flaky Crust?
Getting that perfect flaky crust is all about handling the dough gently and keeping everything cold. Here are some tips:
- Start with very cold butter and even chill your flour if possible.
- Don’t overwork the dough—mix just until combined. If the butter pieces are still visible, that’s okay!
- When rolling out, keep the dough thick enough that it won’t stretch or tear easily.
- Chill the formed hand pies in the fridge for about 15 minutes before baking for extra flakiness.
With these tips, you’ll have a deliciously flaky crust that’s a perfect match for your sweet peach filling!
Easy Homemade Peach Hand Pies
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Peach Filling:
- 3 cups peeled, diced fresh peaches (about 4-5 peaches)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
For Assembling:
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare, plus around 25-30 minutes for baking. Don’t forget to let the dough chill in the fridge for at least 1 hour. Overall, you’ll spend about 2 hours from start to delicious peach hand pie!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, mix together the flour, sugar, and salt until well combined. Add the cold butter cubes into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until you see coarse crumbs with some pea-sized pieces. Gradually mix in the ice water, a tablespoon at a time, until the dough just comes together. Shape the mixture into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Peach Filling:
In a medium saucepan, combine the diced peaches, sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the peaches soften, which should take about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let this filling cool down.
3. Preheat Oven:
While the filling cools, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
4. Roll Out Dough:
On a lightly floured surface, roll out one of the dough discs to approximately 1/8 inch thick. Using a 4-5 inch round cutter or a bowl, cut out circles from the dough.
5. Fill and Assemble Hand Pies:
Take about 2 tablespoons of the peach filling and spoon it onto one half of each dough circle, being careful to leave the edges clear. Brush the edges with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together firmly, and use a fork to seal them effectively.
6. Prepare for Baking:
Arrange the hand pies on your prepared baking sheet. Brush the tops with the remaining beaten egg, and if you like, sprinkle some coarse sugar on top for a lovely crunch and shine.
7. Bake:
Bake the hand pies for about 20-25 minutes, or until the crust turns golden brown and looks delicious.
8. Make the Glaze:
While the pies are baking, whisk together the powdered sugar, milk, and vanilla in a small bowl until you achieve a smooth glaze consistency.
9. Glaze Hand Pies:
Once the hand pies are slightly cooled, drizzle or brush the glaze over the tops of each pie to add an extra touch of sweetness.
10. Serve:
Enjoy these delightful hand pies either warm or at room temperature! They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Indulge in the flaky, juicy goodness of homemade peach hand pies—they’re perfect for summer and any time you crave a fruity handheld dessert!
FAQ for Easy Homemade Peach Hand Pies
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well in this recipe. Just make sure to thaw them completely and drain any excess moisture before using them in the filling. You might want to reduce the sugar slightly since frozen peaches can be sweeter.
How Do I Store Leftover Hand Pies?
Store any leftover hand pies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week, or freeze for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough up to 2 days in advance and keep it wrapped in plastic wrap in the fridge. Alternatively, you can freeze the wrapped dough for up to 3 months. Thaw it in the fridge overnight before rolling it out to use.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use all-purpose flour instead, but the filling may be slightly less smooth. Use about 1 tablespoon of flour as a substitute, and remember to cook it a bit longer to ensure it’s fully thickened.
