Peach Hand Pies Recipe

Why You’ll Love This Recipe

I adore this recipe because it turns a rustic summer fruit into the most delightful, portable dessert. I love the contrast between the flaky, golden-brown crust that shatters with every bite and the sweet, lightly spiced peach filling that bubbles inside. It’s so much better than store-bought versions, and I get to enjoy the wonderful satisfaction of making the dough from scratch. I think they’re perfect for picnics, lunchboxes, or just a little hand-held treat with an afternoon cup of coffee.

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 cup cold unsalted butter, cubed
• ½ teaspoon kosher salt
• 6-8 tablespoons ice water
• 2 cups finely diced ripe peaches (about 3-4 peaches)
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Directions

In a large bowl, I whisk together the flour and salt. I then use my fingertips to quickly work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

I start by sprinkling in the ice water, one tablespoon at a time, and gently mix with a fork just until the dough begins to clump together. I stop adding water as soon as the dough holds together when I pinch it.

I turn the dough out onto a clean surface, divide it in half, and gently press each half into a disc. I wrap them tightly in plastic wrap and let them chill in the refrigerator for at least one hour. This rest is crucial for a flaky crust.

While the dough chills, I make the filling. In a medium bowl, I toss the diced peaches with granulated sugar, cornstarch, vanilla, cinnamon, and nutmeg until everything is well coated. I let this mixture sit so the peaches can release some of their juices.

After the dough has chilled, I preheat my oven to 400°F and line a large baking sheet with parchment paper. On a lightly floured surface, I roll one disc of dough into a large rectangle, about ⅛-inch thick.

Using a knife or a 4 to 5-inch round cutter, I cut out circles of dough. I place about 1 ½ tablespoons of the peach filling in the center of half of the dough circles, leaving a good border around the edges.

I lightly brush the edges of the filled circles with water, then place another dough circle on top. I carefully press the edges together with my fingers to seal, then crimp them firmly with the tines of a fork to create a tight seal.

I transfer each sealed hand pie to the prepared baking sheet. I brush the tops with the beaten egg wash and sprinkle generously with coarse sugar. Using a small, sharp knife, I cut 2-3 small slits in the top of each pie to let steam escape while they bake.

I bake the hand pies for 22-28 minutes, rotating the pan halfway through, until they are a deep, beautiful golden brown all over. I let them cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack, as the filling will be very hot.

Servings and Timing

I find this recipe makes about 8 generous hand pies, which is perfect for sharing. From mixing the dough to pulling the last golden pie from the oven, I usually set aside about 2 hours. A good portion of that time is hands-off, while the dough chills and the pies bake, which I appreciate.

Variations

If I want to experiment, I love adding a tablespoon of bourbon to the peach filling for a deeper flavor. When berries are in season, I sometimes swap half the peaches for fresh raspberries or blueberries. For a different shape, I roll the dough into a large rectangle, spoon the filling down the center in a line, and fold the dough over to make a long galette-style pie that I slice after baking.

Storage and Reheating

These hand pies are best enjoyed the day they are made, but I store any leftovers in an airtight container at room temperature for up to two days. To recapture some of the crispness, I reheat them in a 350°F oven or a toaster oven for about 5-8 minutes until warm. I do not recommend microwaving, as it makes the crust soggy.

FAQs

Can I use frozen or canned peaches?

You can use frozen peaches in a pinch. I thaw and drain them very well before dicing to avoid a soggy filling. I don’t recommend canned peaches, as they are often too soft and sweet.

My dough is too sticky. What should I do?

If the dough feels sticky when you’re rolling it, simply sprinkle a little more flour on your surface and rolling pin. It’s much easier to add a dusting of flour than to try and fix a dry, overworked dough.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough discs and keep them wrapped in the fridge for up to two days, or freeze them for a month. Just let a frozen disc thaw in the refrigerator overnight before rolling.

How do I prevent the filling from leaking?

The key is a tight seal and not overfilling. I make sure my filling isn’t too wet, use the cornstarch to thicken it, and press the edges very firmly with the fork. Those steam vents on top are also essential for pressure release.

Conclusion

I truly hope you love making and sharing these peach hand pies as much as I do. For me, they perfectly capture the essence of summer in a delicious, flaky package. There’s nothing quite like biting into a warm, homemade one, and I’m confident this recipe will help you create that moment for yourself.

Peach Hand Pies Recipe

Print Recipe

I make the best flaky, buttery peach hand pies with a simple filling. This is my foolproof recipe for a portable, crowd-pleasing summer dessert.

• Author: CookingByNess
• Prep Time: 40 mins
• Cook Time: 25 mins
• Total Time: 2 hrs 5 mins (includes chilling)
• Yield: 8 hand pies
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

2 ½ cups all-purpose flour, plus more for dusting
1 cup cold unsalted butter, cubed
½ teaspoon kosher salt
6-8 tablespoons ice water
2 cups finely diced ripe peaches (about 3-4 peaches)
⅓ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Instructions

Make the dough: In a large bowl, whisk flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time, mixing with a fork, until dough just holds together.
Chill dough: Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
Make filling: While dough chills, combine diced peaches, sugar, cornstarch, vanilla, cinnamon, and nutmeg in a bowl. Stir well and set aside.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and cut: On a floured surface, roll one dough disc to ⅛-inch thickness. Cut into 8 rounds using a 4-5 inch cutter. Repeat with second disc.
Assemble: Place 1 ½ tbsp of peach filling in the center of half the dough rounds. Brush edges with water, top with another dough round, and press edges to seal. Crimp firmly with a fork.
Finish: Place pies on baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. Cut 2-3 small slits in each top.
Bake for 22-28 minutes, until deep golden brown. Cool on the sheet for 10 minutes before transferring to a wire rack.

Notes

Keep all ingredients, especially butter and water, very cold for the flakiest crust. Don’t overwork the dough. Let the pies cool slightly before eating, as the filling will be extremely hot. Unbaked, assembled hand pies can be frozen on the baking sheet, then transferred to a bag. Bake from frozen, adding a few extra minutes to the baking time.