Peach hand pies are one of those desserts that make everyone at the table go quiet for a minute, right before they ask for a second one.
This peach hand pies recipe wraps a buttery, flaky crust around a warm spiced peach filling, then finishes with a light almond glaze.
They are small enough to eat with your hands, which makes them perfect for picnics, potlucks, or an after school snack that feels a little bit fancy.
I make a batch whenever peaches are in season, and I always end up wishing I had doubled the recipe.
If you love a good Fried Peach Pies but want a baked, less fussy version, this recipe is exactly what you need.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Total Time | 60 minutes |
| Servings | 10 hand pies |
| Difficulty Level | Easy |
Why You’ll Love This Peach Hand Pies Recipe
This recipe uses simple pantry ingredients and fresh peaches, so there is nothing complicated about it.
The filling is thickened just enough to stay put inside the crust, so you get juicy peaches without a soggy mess.
Another favorite: Peach Turnovers if you want a similar flavor with a puff pastry twist.
- Portable and mess free, perfect for lunchboxes and picnics
- Made with a flaky homemade crust that tastes like a bakery treat
- Freezer friendly, so you can bake a fresh batch anytime
- Naturally sweetened by ripe peaches with just enough sugar to balance the tartness
- Easy to customize with different fruits once you know the method
Ingredients
Here is everything you need for the crust, the peach filling, and the finishing glaze.
Most of these are basic staples, with just a couple of specialty items worth ordering in advance if your pantry is running low.
I learned to appreciate a good pastry blender while working through my Flaky Pie Crust recipe, and it makes this dough come together in minutes.
- For the Pie Dough:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- For the Peach Filling:
- 2 cups fresh peaches, peeled and diced, about 3 to 4 medium peaches
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 pinch of salt
- For Assembly and Glaze:
- 1 large egg, beaten, for egg wash
- 1 tablespoon water
- 2 tablespoons turbinado sugar, for topping
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon almond extract
Kitchen Equipment Needed
Nothing here is complicated, but a few good tools make the process much smoother.
If you plan to make hand pies often, a couple of these are worth having on hand permanently.
Read Also: Peach Danish Recipe
- Large mixing bowls
- Pastry blender or a food processor
- French rolling pin
- Round pastry cutter set, about 4 to 5 inches
- Rimmed baking sheet
- Parchment paper
- Silicone pastry brush
- A regular dinner fork for crimping
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this peach hand pies recipe.
None of them are required, but they make the process faster and the results more consistent.
I picked up the idea for the almond glaze while working on my Peach Scones recipe, and it works just as well here.
1. OXO Good Grips Pastry Blender
This tool cuts cold butter into the flour quickly and evenly, without warming it up from your hands.
An even, pea sized butter distribution is what gives this crust its flaky layers, so this small tool makes a real difference.
2. Ateco Round Cutter Set
A graduated set of round cutters lets you stamp out perfectly even circles every time, which means your hand pies bake at the same rate.
I use the 4 inch and 5 inch sizes most often for this exact recipe.
3. USA Pan Half Sheet Baking Pan
A heavy, evenly conducting baking sheet prevents scorched bottoms, which is a common problem with thinner pans.
It also holds its shape over years of use, so it is worth the slightly higher price.
4. Silicone Pastry Brush Set
Silicone bristles hold egg wash evenly and clean up in seconds, unlike natural bristle brushes that can shed.
A good egg wash is what gives these hand pies that deep golden color.
5. Wilton Cooling Rack
Letting the hand pies cool on a raised rack keeps the bottom crust crisp instead of turning soggy from trapped steam.
It also gives the almond glaze room to set evenly without pooling at the base of each pie.
Step-by-Step Instructions: How to Make Peach Hand Pies
1. Make the Pie Dough
- In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry blender or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition.
- Stop adding water as soon as the dough starts to hold together when pressed, you may not need the full amount.
- Turn the dough out onto a floured surface and gently shape it into two flat discs.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes.
You might also enjoy: Peach Pie Recipe if you want to use this same crust for a full sized pie.
2. Prepare the Peach Filling
- While the dough chills, peel and pit the peaches, then dice them into small, 1/4 inch pieces.
- Place the diced peaches in a medium bowl.
- Add the granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and a pinch of salt.
- Stir gently until every piece of peach is coated in the sugar and spice mixture.
- Let the filling sit for 10 to 15 minutes so the cornstarch can begin to absorb the released juices.
- Give the filling one more stir before using it, since some liquid will settle at the bottom of the bowl.
This filling works beautifully in my Peach Pie with Frozen Peaches too, if fresh peaches are out of season.
3. Roll and Cut the Dough
- Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes so it is easier to roll.
- On a floured surface, roll the dough out to about 1/8 inch thickness.
- Use a 4 to 5 inch round cutter to cut out circles, rerolling the scraps once if needed.
- Repeat with the second disc of dough.
- You should end up with about 20 circles total, enough for 10 hand pies.
4. Fill and Seal the Hand Pies
- Place about 2 tablespoons of the peach filling onto the center of half of the dough circles, leaving a small border around the edge.
- Whisk the egg with 1 tablespoon of water to make the egg wash.
- Brush the egg wash lightly around the border of each filled circle.
- Top each filled circle with a second dough circle, pressing the edges together gently to remove any air pockets.
- Use the tines of a fork to crimp and seal the edges all the way around.
- Use a small knife to cut 2 or 3 small slits in the top of each pie to let steam escape while baking.
For a different filling combination, my Peach Pie with Canned Peaches post shows how to adjust for a shortcut version.
5. Chill Before Baking
- Place the assembled hand pies on a parchment lined baking sheet.
- Refrigerate the tray for 15 minutes before baking, this helps the crust hold its shape in the oven.
- While the pies chill, preheat your oven to 400 degrees Fahrenheit.
6. Egg Wash and Bake
- Brush the top of each chilled hand pie with the remaining egg wash.
- Sprinkle the tops generously with turbinado sugar for a bit of crunch and sparkle.
- Bake for 18 to 20 minutes, or until the crust is deep golden brown and the filling is bubbling slightly through the slits.
- Remove from the oven and let the hand pies cool on the baking sheet for 5 minutes.
- Transfer them to a wire cooling rack to cool completely, about 20 minutes, before adding the glaze.
This same peach filling and baking method is the base for my Peach Pie Filling recipe, if you want to make extra to keep on hand.
7. Make the Glaze and Finish
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Adjust the consistency with a splash more milk if the glaze feels too thick to drizzle.
- Once the hand pies have cooled completely, drizzle the glaze over the top using a spoon or a piping bag with the tip snipped off.
- Let the glaze set for about 10 minutes before serving.
Tips for The Best Peach Hand Pies
A few small details make the difference between good hand pies and great ones.
Keep everything cold, work quickly, and do not skip the chilling step before baking.
Another favorite: Peach Crumble Pie if you want to compare a different peach dessert texture.
- Keep the butter and water as cold as possible for the flakiest crust
- Do not overfill the hand pies, or the filling will leak out during baking
- Seal the edges firmly with a fork so no juice escapes in the oven
- Choose peaches that are ripe but still slightly firm, very soft peaches can make the filling too watery
- Chill the assembled pies before baking so the butter stays solid longer in the oven
Serving Suggestions
These hand pies are wonderful on their own, but a few pairings take them even further.
A scoop of vanilla ice cream alongside a warm hand pie is hard to beat.
I learned this pairing while perfecting my Peach Tart, and it works just as well here.
- Serve warm with a scoop of vanilla ice cream
- Pair with a hot cup of coffee or spiced chai for an afternoon treat
- Add a dollop of freshly whipped cream on top
- Serve alongside fresh berries for a lighter option
- Pack them in a lunchbox or picnic basket for an easy grab and go dessert
Variations of Peach Hand Pies
Once you have the basic method down, it is easy to switch things up.
The crust and technique stay the same, only the filling or finishing touch needs to change.
The same folding and sealing technique works well in my Peach Galette, if you prefer a more rustic, open faced dessert.
- Swap fresh peaches for canned or frozen peaches, well drained, for a year round option
- Add a handful of blueberries or blackberries to the peach filling for a mixed fruit version
- Use a store bought refrigerated pie crust to save time on busy days
- Try a cream cheese pastry dough for a slightly tangier crust
- Skip the glaze and dust with powdered sugar instead for a simpler finish
Storage and Reheating
These hand pies store well, which makes them great for baking ahead of time.
Keep glazed and unglazed pies stored slightly differently for the best texture.
I learned this technique while perfecting my Peach Cobbler, where the same rule about crust texture applies.
- Store cooled, glazed hand pies in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm
- Freeze baked, unglazed hand pies in a single layer, then transfer to a freezer bag for up to 3 months
- Thaw frozen hand pies overnight in the refrigerator before glazing and serving
- Reheat in a 325 degree Fahrenheit oven for 10 to 12 minutes to re-crisp the crust
Nutritional Facts
| Nutritional Facts | |
|---|---|
| Calories | 310 per hand pie |
| Carbohydrates | 38g |
| Protein | 3g |
| Fat | 16g |
| Saturated Fat | 10g |
| Sugar | 18g |
| Fiber | 1g |
| Sodium | 140mg |
Nutritional values are estimates based on standard ingredient data and may vary depending on the exact products used.
You might also enjoy: Peach Crisp Recipe for a lower effort peach dessert with a similar flavor profile.
Health Benefits of Key Ingredients
While this is a dessert, a few of the ingredients bring more to the table than just sweetness.
Fresh peaches in particular offer real nutritional value alongside their flavor.
This same peach nutrition shows up in my Peach Dump Cake, another simple way to use fresh peaches.
- Peaches provide vitamin C, vitamin A, and potassium, along with natural fiber
- Cinnamon has natural anti inflammatory properties and helps balance the sweetness without extra sugar
- Lemon juice adds a boost of vitamin C and helps brighten the overall flavor of the filling
- Butter provides fat soluble vitamins A, D, E, and K in small amounts
- Eggs used in the wash add a small amount of protein and healthy fats
FAQs About Peach Hand Pies
1. Can I use canned or frozen peaches instead of fresh?
Yes, canned or frozen peaches work well in this recipe.
Drain canned peaches thoroughly and thaw frozen peaches, then pat them dry before dicing to avoid a watery filling.
Read Also: Blueberry Peach Galette Recipe for another way to use canned or frozen fruit.
2. Why did my hand pies leak filling while baking?
Leaking usually happens when the pies are overfilled or the edges are not sealed tightly enough.
Use a fork to crimp firmly all the way around, and chill the assembled pies before baking to help the seal hold.
3. Can I make the dough or filling ahead of time?
Absolutely, the pie dough can be made up to 2 days ahead and kept wrapped in the refrigerator.
The peach filling can also be made a day in advance and stored in an airtight container until you are ready to assemble.
This pairs beautifully with my Strawberry Peach Galette if you want to prep two desserts at once.
4. Can I freeze peach hand pies before baking?
Yes, assembled but unbaked hand pies freeze very well.
Freeze them on a tray until solid, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the bake time.
5. What is the best way to get a flaky crust?
Keeping every ingredient cold is the biggest factor in getting a flaky, layered crust.
Handle the dough as little as possible, and always let it rest in the refrigerator before rolling and again before baking.
Another favorite: Peach Crumb Bars Recipe if you want a no roll alternative with the same peach flavor.
Peach Hand Pies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter 226g, cold and cubed
- 1/2 cup ice water 120ml
- 2 cups fresh peaches about 3-4 medium, peeled and diced
- 1/3 cup granulated sugar 65g
- 2 tablespoons light brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 large egg beaten, for egg wash
- 1 tablespoon water for egg wash
- 2 tablespoons turbinado sugar for topping
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon almond extract
Equipment
- Large mixing bowls
- Pastry blender or a food processor
- French Rolling Pin
- Round pastry cutter set 4 to 5 inches
- Rimmed baking sheet
- Parchment paper
- Silicone pastry brush
- Dinner fork for crimping
- Wire cooling rack
- Small knife for cutting slits
Method
- In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing until dough holds together. Shape into two discs, wrap, and refrigerate for 30 minutes.
- Peel and dice peaches into 1/4 inch pieces. In a medium bowl, combine peaches with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Let sit for 10-15 minutes, then stir again before using.
- Roll one dough disc to 1/8 inch thickness on a floured surface. Cut out 4-5 inch circles with a round cutter. Repeat with second disc, rerolling scraps once. You should have about 20 circles total.
- Place 2 tablespoons of filling in the center of half the circles. Brush edges with egg wash. Top with remaining circles, press to seal, and crimp edges with a fork. Cut 2-3 small slits in the top of each pie.
- Place assembled pies on a parchment-lined baking sheet and refrigerate for 15 minutes. Meanwhile, preheat oven to 400°F (200°C).
- Brush chilled pies with remaining egg wash and sprinkle with turbinado sugar. Bake for 18-20 minutes until golden brown and filling is bubbly. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, milk, and almond extract until smooth. Drizzle glaze over cooled hand pies. Let set for 10 minutes before serving.
Nutrition
Notes
- Keep butter and water as cold as possible for the flakiest crust.
- Do not overfill the hand pies, or the filling will leak out during baking.
- Seal the edges firmly with a fork so no juice escapes in the oven.
- Choose peaches that are ripe but still slightly firm; very soft peaches can make the filling too watery.
- Chill the assembled pies before baking so the butter stays solid longer in the oven.
- Swap fresh peaches for canned (drained) or frozen (thawed and patted dry) for a year-round option.
- Add a handful of blueberries or blackberries to the peach filling for a mixed fruit version.
- Use a store-bought refrigerated pie crust to save time on busy days.
- Store cooled, glazed hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze baked, unglazed hand pies in a single layer for up to 3 months. Reheat at 325°F for 10-12 minutes to re-crisp.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach hand pies are the kind of dessert that feels special without asking too much of you in the kitchen.
A flaky crust, a warm spiced peach filling, and a light almond glaze come together into something everyone reaches for twice.
Give this peach hand pies recipe a try the next time you have a few ripe peaches on the counter.
If you make them, I would love to hear how they turned out, so drop a comment below or share a photo here.
Recommended:
- Peach Bread Recipe
- Dutch Apple Pie Recipe
- Best Homemade Cherry Pie
- Apple Pie with Cinnamon Crust Recipe
- Almond Biscotti Recipe
