If you have a soft spot for hand-held treats that burst with juicy, sweet goodness, then you are in for a real delight with this Peach Hand Pies Recipe. These little pockets of peachy perfection combine a flaky, buttery crust with a luscious, warmly spiced filling that feels like a hug with every bite. Whether you’re serving them at a summer gathering or sneaking one as an afternoon snack, these hand pies bring a rustic charm and an irresistible aroma that fills your home and heart alike.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the flaky texture and vibrant flavor of these Peach Hand Pies. From the tender, juicy peaches to the perfectly balanced dough, every component works in harmony for a truly luscious result.
- 2 ½ cups all-purpose flour (318g): The base of the dough, providing structure and that tender crumb you’ll love.
- 1 teaspoon granulated sugar: Just a touch to lend a hint of sweetness to the crust.
- 1 teaspoon salt: Enhances all the flavors, preventing the dough from tasting flat.
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g): The key to a flaky, melt-in-your-mouth crust.
- â…“ cup solid shortening like Crisco (63g): Helps keep the crust tender and perfectly flaky.
- 6 tablespoons ice cold water, plus 1 tablespoon if needed: Brings the dough together without warming the fats.
- 1 large egg mixed with 1 tablespoon milk: For brushing on the pies to achieve that gorgeous golden finish.
- 5 medium to large peaches: The star of the filling, juicy and bursting with natural sweetness.
- ½ cup granulated sugar (110g): Sweetens the peach mixture just right without overpowering.
- 2 tablespoons cornstarch: Thickens the filling so it’s gooey but not runny.
- ¼ teaspoon cinnamon: A warm spice that perfectly complements the peaches.
- Dash of table salt: Balances sweetness and enhances flavor depth.
- Juice of ½ a lemon: Adds a bright zing that lifts the peach flavor.
- A few drops of almond extract: Brings a subtle nuttiness that makes these hand pies uniquely delicious.
- 1 cup powdered sugar (115g): For the sweet glaze that adds the finishing touch.
- 1 tablespoon milk or cream: Adjusts the glaze to just the right consistency for drizzling.
- ¼ teaspoon almond extract (for the glaze): Echoes the almond flavor from the filling in the icing.
How to Make Peach Hand Pies Recipe
Step 1: Prepare the Peach Filling
Start by peeling and dicing the peaches into bite-sized pieces. Place them in a bowl with the granulated sugar and let them sit a while. This helps the peaches release their juices, making the filling irresistibly juicy and sweet.
Step 2: Make the Pastry Dough
In a food processor or mixing bowl, combine the all-purpose flour, sugar, and salt. Pulse in the cold butter pieces and shortening until the mixture resembles coarse crumbs. Gradually add the ice cold water, just enough to bring the dough together. Divide the dough in half, shape into disks, and chill in the fridge to rest while you prepare the filling.
Step 3: Cook the Peach Filling
Drain some juice from the peaches into a saucepan. Combine this juice with the cornstarch, cinnamon, salt, lemon juice, and almond extract, then bring to a boil while stirring until thickened. Pour this mixture over the peaches and stir gently to coat. This cooking step ensures the filling won’t be watery once baked.
Step 4: Roll Out the Dough and Fill
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out circles large enough to hold the filling. Spoon a generous amount of the peach mixture onto one half of each circle, leaving room to seal the edges carefully. Fold over and press the edges with a fork to lock in the filling, then cut small slits on top for steam to escape.
Step 5: Bake the Hand Pies
Place the pies on a parchment-lined baking sheet. Brush each pie with the egg and milk wash for a shiny, golden crust. Bake at 375°F (190°C) for about 25-30 minutes, or until the crust is beautifully golden and crisp.
Step 6: Make and Drizzle the Icing
While the pies cool slightly, whisk together powdered sugar, milk or cream, and almond extract until smooth. Drizzle this glaze over the warm pies for a sweet, glossy finish that perfectly complements the peach filling.
How to Serve Peach Hand Pies Recipe
Garnishes
A light dusting of powdered sugar or a few fresh peach slices on the side add a lovely touch. A sprig of fresh mint can provide a refreshing contrast and a pop of color that makes these pies even more inviting.
Side Dishes
Pair your hand pies with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience. For a cozy brunch, serve alongside a cup of hot tea or freshly brewed coffee to balance the sweetness.
Creative Ways to Present
Serve the Peach Hand Pies Recipe on rustic wooden boards or colorful plates for a charming presentation. You can also wrap each pie in parchment paper and tie with twine for an adorable picnic treat or gift idea that friends will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover hand pies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This keeps the crust crisp and the filling fresh.
Freezing
Hand pies freeze beautifully. Freeze them unbaked on a tray until firm, then transfer to a freezer bag or container. Bake straight from frozen, adding a few extra minutes to the baking time for fresh-out-of-the-oven enjoyment whenever you wish.
Reheating
Reheat refrigerated or frozen pies in a preheated oven at 350°F (175°C) for 10-15 minutes to revive that flaky crust and warm the filling without making the crust soggy, unlike microwaving.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches work well in this Peach Hand Pies Recipe. Just be sure to thaw and drain them well to avoid excess moisture that can make the filling too watery.
Is there a gluten-free alternative for the crust?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture may vary slightly, but the pies will still be delicious.
Can I make the filling ahead of time?
Definitely! Making the peach filling a day in advance allows the flavors to deepen. Just store it in an airtight container in the fridge until you’re ready to assemble the pies.
How do I get a really flaky crust?
Keeping the butter and shortening cold and not overworking the dough are key. Work quickly, and chill the dough before rolling to achieve that perfect flaky texture every time.
What other fruits can I use in this recipe?
Feel free to experiment! Apples, berries, or even a mix of stone fruits like plums and nectarines can create equally delightful hand pies with the same method.
Final Thoughts
This Peach Hand Pies Recipe is such a wonderful way to celebrate peaches in a fun, portable form that’s perfect for any occasion. With its buttery, flaky crust and warm, juicy filling, it’s a treat that’s bound to become a family favorite. I can’t wait for you to try making these yourself — grab some peaches and start baking your own little bundles of joy!
Print
Peach Hand Pies Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 20 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these delightful Peach Hand Pies featuring a flaky homemade pastry filled with a sweet and lightly spiced peach filling, finished with a smooth almond glaze. Perfect for a summer treat or any time you want a portable, delicious dessert.
Ingredients
Pastry Dough
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g)
- â…“ cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water, plus 1 tablespoon if needed
- 1 large egg mixed with 1 tablespoon milk (for brushing)
Peach Filling
- 5 medium to large peaches, peeled and diced
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- Dash of table salt
- Juice of ½ a lemon
- A few drops of almond extract
Almond Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (adjust for desired consistency)
- ¼ teaspoon almond extract
Instructions
- Peel and Dice Peaches: Start by peeling the peaches thoroughly and dicing them into small, bite-sized pieces to ensure even cooking and a good texture in the filling.
- Macreate Peaches with Sugar: Place the diced peaches in a bowl with the ½ cup granulated sugar, stirring gently. Let the mixture sit for a while to draw out the juices and sweeten the fruit.
- Prepare Pastry Dough: In a food processor or large bowl, combine the all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt. Pulse or stir to mix evenly.
- Add the Fats and Water: Add the cold unsalted butter pieces and shortening to the dry ingredients. Pulse or cut in the fats until the mixture resembles coarse crumbs. Gradually add the 6 tablespoons ice cold water, adding an extra tablespoon if needed, until the dough just comes together. Divide the dough into two portions and chill in the refrigerator.
- Cook Peach Filling: Pour the peach juice released from macerating into a saucepan. Add cornstarch, cinnamon, salt, lemon juice, and almond extract. Bring the mixture to a boil and cook until thickened, stirring constantly to avoid lumps.
- Roll Out Dough: After chilling, roll out one portion of dough on a floured surface into about 1/8-inch thickness. Using a round cutter, cut out circles to prepare for the hand pies.
- Fill and Seal Pies: Place a spoonful of peach filling on each dough circle. Fold over to create a half-moon shape, seal the edges by pressing with a fork, and cut small vents on top to release steam during baking.
- Brush with Egg Wash & Bake: Mix the egg with 1 tablespoon milk and brush over each pie for a golden brown finish. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden and cooked through.
- Prepare Almond Icing: Whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
- Ice and Serve: Once the hand pies have cooled completely, drizzle the almond icing over the tops before serving for a sweet finishing touch.
Notes
- Make sure the butter and shortening are very cold to ensure a flaky crust.
- Adjust the amount of water added to the dough to achieve the right consistency; it should come together without being sticky.
- Use ripe but firm peaches for the best texture and flavor in the filling.
- Let the pies cool completely before icing to prevent the glaze from melting.
- Store hand pies in an airtight container at room temperature for up to 2 days or freeze for longer storage.
