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Peach Hand Pies Recipe

Peach Hand Pies

Wholesome Cove
These golden, hand-held pastries are made with a buttery, flaky crust and a cinnamon-spiced peach filling. Each pie seals in the juicy filling and is perfect for picnics, lunch boxes, or enjoying with a cup of coffee.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 hand pies
Calories 240 kcal

Equipment

Ingredients
  

For the Peach Filling

For Assembly

  • 1 large egg - beaten with 1 tablespoon water
  • 2 tablespoons turbinado sugar - for topping

For the Glaze (Optional)

Instructions
 

  • Whisk together the flour, sugar, and salt in a large bowl. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  • Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
  • While the dough chills, combine the diced peaches, sugar, cornstarch, lemon juice, cinnamon, and salt in a medium saucepan. Cook over medium heat, stirring often, until the mixture thickens and the peaches soften, about 5-7 minutes.
  • Remove the filling from heat and stir in the vanilla extract. Let it cool to room temperature before assembling.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a floured surface, roll one disc of dough to ⅛-inch thickness.
  • Use a 5-inch round cutter to cut out circles. Repeat with the second disc of dough, re-rolling scraps as needed.
  • Spoon 1 ½ to 2 tablespoons of cooled filling onto one half of each dough circle, leaving a ½-inch border. Fold the dough over to create a half-moon shape.
  • Press the edges together with your fingers, then crimp with the tines of a fork to seal. Cut two small slits in the top of each pie to vent steam.
  • Arrange the pies on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with turbinado sugar.
  • Bake for 22-25 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. Transfer to a wire rack to cool.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm pies and let set for 10 minutes before serving.

Notes

  • Keep it cold: Ensure your butter and water are as cold as possible. Warm butter will melt before baking, leading to a less flaky crust.
  • Cool the filling completely: A warm filling will soften the dough and make it harder to seal the pies. Spread it on a plate to cool quickly if needed.
  • Don't overfill: Stick to about 2 tablespoons of filling per pie to prevent the seams from bursting.
  • Seal it tight: Crimping with a fork creates a much more reliable seal than just pinching with your fingers.
  • Ventilation is key: Always cut slits in the top crust to allow steam to escape, preventing leaks.
  • Chill before baking: If your kitchen is warm, pop the assembled, unbaked pies in the fridge for 10 minutes to firm up the butter.
  • Re-rolling scraps: Use a light hand when re-rolling dough scraps to avoid a tough crust. Overworked dough loses its flakiness.
  • Make ahead: The dough and filling can be made a day in advance. Assembled, unbaked pies can also be frozen for up to 3 months.
  • Storage: Baked pies last up to 2 days at room temperature or 5 days in the fridge. Reheat in a 300°F (150°C) oven to re-crisp the crust.
  • Substitution: If fresh peaches aren't in season, thawed and well-drained frozen peaches work perfectly in this recipe.

Nutrition

Serving: 1hand pieCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
Keyword flaky peach pastry, handheld peach pies, peach hand pies, summer peach dessert
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