If you love simple fruit desserts that look bakery-worthy but take minimal effort and time, this Peach Hand Pies recipe is for you! Made with fresh peaches and refrigerated pie crust, they bake up golden, flaky and sweet.
Table Of Contents
Whether you call them peach hand pies or mini peach pies, one thing is for sure - they won't last long! This easy Peach Hand Pies recipe is delicious, sweet and simple to put together. It takes just 15 minutes of prep and is ready in about 30 minutes.
So when those juicy summer peaches are in season, this recipe makes a great dessert (or breakfast). Don't miss out on our peach muffins, peach milkshake and banana peach smoothie next! You can throw fresh peaches into our creamy yogurt fruit salad.
Why You'll Love Our Peach Hand Pies
- They use juicy fresh peaches
- Ready in about 30 minutes
- Using a refrigerated pie crust makes them simple to put together
- Great for parties, picnics and summer cookouts
Ingredients
To make 9 mini pies you need:
- 2 medium diced peaches
- 1 teaspoon lemon juice
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- 1 refrigerated pie crust
- 1 tablespoons melted unsalted butter
- 1 cup powdered sugar
- 2 tablespoons milk
Step-By-Step Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- In a small saucepan, combine the diced peaches, lemon juice, sugar and cornstarch. Cook over medium heat for 5 minutes, stirring occasionally. The peaches should soften and create a chunky sauce but still hold their shape. Remove from the heat and let cool slightly.
- Unroll the refrigerated pie crust and use a 3 ½ inch biscuit cutter to cut out 9 circles.
- Add 2-3 teaspoons of peach filling to the center of each circle. Fold the dough over form a half-moon shape. Pinch the edges tightly to seal.
- Use a sharp knife to cut 2-3 small slits in the top of each pie (to allow steam to escape). Brush the melted butter over each hand pie.
- Place on the parchment-lined baking sheet. Bake for 15-17 minutes, or until the edges are light golden brown.
- While baking, make the icing by stirring together the powdered sugar and milk in a mixing bowl until smooth.
- When hand pies are done, let them cool for a few minutes. Drizzle the icing over top of each and serve.
Chef's Tips
- Don't glaze the pies with the icing until they cool slightly. If they are too hot the icing will melt into the crust.
- You need about 1 cup of diced peaches. This equals roughly 1 large peach or 2 medium sized peaches.
- Don't overfill, as it will be tough to seal them.
How To Store
Store in an airtight container at room temperature for 1-2 days. Peach hand pies are best enjoyed fresh, as the peach filling causes the pie crust to soften as it sits.
Recipe FAQs
You can use canned peaches. For the best results, squeeze the peaches between paper towels to soak up the water or syrup from the can. If there is too much moisture in the peaches the filling will be too watery.
Yes, they can be frozen for up to 3 months. For best results, freeze unbaked and preassembled.
Recipe
Peach Hand Pies
Ingredients
- 1 cup peaches peeled and diced (about 2 medium or 1 large peach)
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter melted
- 1 cup powdered sugar
- 2 tablespoon milk
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- !n a small saucepan, combine the diced peaches, lemon juice, sugar and cornstarch. Cook over medium heat for 5 minutes, stirring occasionally. The peaches should soften and create a chunky sauce but still hold their shape. Remove from the heat and let cool slightly.
- Unroll the refrigerated pie crust and use a 3 ½ inch biscuit cutter to cut out 9 circles.
- Add 2-3 teaspoons of peach filling to the center of each circle. Fold the dough over form a half-moon shape. Pinch the edges tightly to seal. Use a sharp knife to cut 2-3 small slits in the top of each pie (to allow steam to escape). Brush the melted butter over each hand pie.
- Place on the parchment-lined baking sheet. Bake for 15-17 minutes, or until the edges are light golden brown.
- While baking, make the icing by stirring together the powdered sugar and milk in a mixing bowl until smooth.
- When hand pies are done, let them cool for a few minutes. Drizzle the icing over top of each and serve.
Notes
Nutrition
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