Bring the taste of summer to your kitchen with these Peach Hand Pies! Featuring a sweet peach filling wrapped in golden, flaky pie dough, these mini pies are perfect for any occasion. Whether you enjoy them warm with a scoop of ice cream or pack them up for a picnic, their irresistible flavor and handheld convenience make them a crowd-pleaser every time.
Ingredients
For the Dough:
- 2 1/2 cups (315g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (225g) cold unsalted butter, cubed
- 6–8 tablespoons ice water
For the Filling:
- 2 cups (300g) fresh peaches, peeled and diced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 teaspoon fresh lemon juice
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- Coarse sugar (optional, for sprinkling)
Equipment Needed
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
- Make the Dough:
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. - Prepare the Filling:
In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), and lemon juice. Stir until well coated and set aside. - Roll Out the Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out one dough disc on a floured surface to about 1/8-inch thickness. Cut out 4–5-inch circles using a round cutter or a bowl. Repeat with the second dough disc. - Assemble the Hand Pies:
Place a spoonful of the peach filling in the center of each dough circle, leaving about 1/2-inch border. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for extra security and design. - Add Finishing Touches:
Place the hand pies on the prepared baking sheet. In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar, if desired. Use a small knife to cut a few slits on top of each pie for steam to escape. - Bake:
Bake the hand pies for 20–25 minutes, or until golden brown and bubbling. Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Tips for Success
- Use ripe but firm peaches for the best texture in the filling.
- Chill the assembled hand pies for 10–15 minutes before baking to help maintain their shape.
- Serve warm with a scoop of vanilla ice cream for an extra treat!
These Peach Hand Pies are a delightful way to enjoy the juicy sweetness of peaches in a portable, buttery pastry. They’re perfect for sharing at gatherings, enjoying as an on-the-go snack, or treating yourself to a homemade dessert. One bite, and you’ll be hooked!
Peach Hand Pies Recipe
These Peach Hand Pies are the ultimate treat! Sweet, juicy peach filling wrapped in a buttery, flaky crust—perfect for dessert, picnics, or a sweet snack on the go.
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- For the Dough:
- 2 1/2 cups 315g all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup 225g cold unsalted butter, cubed
- 6 –8 tablespoons ice water
- For the Filling:
- 2 cups 300g fresh peaches, peeled and diced
- 1/4 cup 50g granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
- 1 teaspoon fresh lemon juice
- For Assembly:
- 1 egg beaten (for egg wash)
- 1 tablespoon water for egg wash
- Coarse sugar optional, for sprinkling
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), and lemon juice. Stir until well coated and set aside.
- Roll Out the Dough:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out one dough disc on a floured surface to about 1/8-inch thickness. Cut out 4–5-inch circles using a round cutter or a bowl. Repeat with the second dough disc.
- Assemble the Hand Pies:
- Place a spoonful of the peach filling in the center of each dough circle, leaving about 1/2-inch border. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for extra security and design.
- Add Finishing Touches:
- Place the hand pies on the prepared baking sheet. In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar, if desired. Use a small knife to cut a few slits on top of each pie for steam to escape.
- Bake:
- Bake the hand pies for 20–25 minutes, or until golden brown and bubbling. Remove from the oven and let them cool on a wire rack for a few minutes before serving.
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