Peach hand pies recipe

Why You’ll Love This Recipe

I enjoy how easy and convenient this recipe is, especially using refrigerated pie crust. The pies are baked instead of fried, which makes them lighter while still being golden and crisp. They’re perfect for sharing at gatherings or enjoying as a quick treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boxes refrigerated pie crust
1 can peach pie filling
1 teaspoon cinnamon
2 1/2 cups powdered sugar
1/4 cup milk
1 egg (separated)

Directions

I start by preheating the oven to 425°F and letting the pie crusts come to room temperature.

Then I prepare the filling by placing the peach pie filling in a bowl and dicing the peaches into smaller pieces. I mix in the cinnamon until everything is well combined.

Next, I unroll the pie crusts and cut out circles using a round cutter. I re-roll any scraps to get as many circles as possible.

I place about a tablespoon of filling in the center of each circle. I brush the edges with egg yolk, fold them over, and press to seal. I use a fork to crimp the edges and poke a small hole on top.

I beat the egg white until frothy and brush it over the tops of the pies. Then I place them on a lined baking sheet and bake for about 15 minutes until golden brown.

While they bake, I prepare the glaze by whisking powdered sugar and milk until smooth.

Once the pies come out of the oven, I dip them into the glaze while still warm, coating them completely. I place them on parchment paper and let the glaze set.

Servings and timing

This recipe serves about 12 hand pies (approximately 6 servings).
Prep time: about 15–20 minutes
Cooking time: about 15 minutes
Total time: about 30–35 minutes

Variations

I sometimes use apple or cherry pie filling instead of peach for a different flavor. When I want extra texture, I add a bit of nutmeg or vanilla to the filling. I also like drizzling the glaze instead of dipping for a lighter finish.

Storage/reheating

I store the hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in a 300°F oven for a few minutes to bring back the crispness. I avoid microwaving because it softens the crust.

FAQs

Can I use fresh peaches instead of canned filling?

I can use fresh peaches, but I cook them down with sugar and spices first to create a thick filling.

How do I keep the pies from leaking?

I make sure to seal the edges well and avoid overfilling them.

Can I freeze these hand pies?

Yes, I freeze them before glazing and store them for up to 2 months.

Why do I need to poke holes on top?

I poke small holes to allow steam to escape and prevent the pies from bursting.

Can I make these ahead of time?

I can assemble them ahead and refrigerate before baking for fresh pies when needed.

Conclusion

I keep making these peach hand pies because they’re simple, delicious, and perfect for any occasion. The flaky crust and sweet filling make them a treat I always enjoy sharing.

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