Peach Hand Pies
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.
Servings: 9
Calories: 172kcal
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
Storing: 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.
Tip 1: Don't glaze the pies with the icing until they cool slightly. If they are too hot the icing will melt into the crust.
Tip 2: You need about 1 cup of diced peaches. This equals roughly 1 large peach or 2 medium sized peaches.
Tip 3: Don't overfill or they will be difficult to seal.
Nutrition
Serving: 4oz | Calories: 172kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
