Peach Hand Pies
Peach season is too short, so don’t miss making these delightful Peach Hand Pies! They are a handheld version of your favorite summer pie full of juicy, sweet peaches at their peak freshness. Made with a buttery, flaky crust, and homemade peach pie filling, these are always a hit at pool parties and backyard BBQs.
Servings: 12 servings
Ingredients
Hand Pies
- 1 pie crust recipe or 2 refrigerated pie crusts
- 5 ripe medium peaches pitted, peeled, and chopped
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons cornstarch
- Juice of 1/2 a lemon
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon cold water
Optional Glaze
- 2 cups (240g) powdered sugar
- 2 Tablespoons heavy cream
- 1/4 teaspoon almond extract
Instructions
- Add peaches, sugar, corn starch, lemon juice, cinnamon, and salt to a large bowl. Let sit for 15-20 minutes to draw out peach juices.5 ripe medium peaches, 1/2 cup (100g) granulated sugar, 2 Tablespoons cornstarch, Juice of 1/2 a lemon, 1/2 teaspoon ground cinnamon, Pinch of salt
- Strain juice from peaches over a medium saucepan. Set peaches aside.
- Cook peach juices over medium-high heat, stirring frequently, until thickened and translucent, about 4-5 minutes. Remove from heat and add vanilla extract, reserved peaches and any additional accumulated juices. Cool completely.1 teaspoon pure vanilla extract
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
- Roll out pie dough on a lightly floured surface until approximately 1/8-inch thick. Cut out large circles using a large round cutter.1 pie crust recipe
- Spoon 1-2 tablespoons of pie filling into the center of each circle of pie dough. Fold dough over and press with tines of a fork to seal. Transfer to baking sheets. Repeat with remaining pie dough and filling.
- Whisk egg and cold water in a small bowl. Brush each hand pie with egg wash using a pastry brush. Cut a slit on top of each hand pie to vent.1 large egg, 1 teaspoon cold water
- Bake for 20-25 minutes until golden brown on top. Remove from the oven and cool before enjoying.
- Whisk powdered sugar, heavy cream, and almond extract to form optional glaze. Add more cream as needed to get the desired consistency. Brush the glaze onto the cooled hand pies with a pastry brush and let sit for 30 minutes to set up before enjoying.2 cups (240g) powdered sugar, 2 Tablespoons heavy cream, 1/4 teaspoon almond extract
Nutrition
Calories: 286kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 115mg | Fiber: 2g | Sugar: 33g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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