Peach Hand Pies Recipe

Looking for a quick and delicious dessert that captures the sweet taste of summer? These Peach Hand Pies are the perfect choice! With a golden, flaky crust, warm cinnamon-spiced peach filling, and a simple sugar glaze, this easy recipe is ideal for parties, picnics, or an after-dinner treat. The best part? They’re baked, not fried, making them a lighter version of the classic hand pie.

Ingredients

• 2 boxes refrigerated pie crust (14.1 oz each)
• 1 can (21 oz) peach pie filling
• 1 teaspoon cinnamon
• 2 ½ cups powdered sugar
• ¼ cup milk
• 1 egg, separated

Instructions

1. Preheat the Oven: Set your oven to 425°F. Take the pie crusts out of the package and let them come to room temperature.
2. Prepare the Filling: Pour the peach pie filling into a shallow bowl. Dice the peaches into small pieces using a fork and knife. Mix in the cinnamon until well combined.
3. Cut the Crusts: Unroll the pie crusts and use a 4-inch biscuit cutter to cut six circles from each crust. Re-roll the scraps if needed to get all six.
4. Fill and Seal: Place about one tablespoon of peach filling in the center of each circle. Brush the edges with egg yolk, fold in half, and press the edges together to seal. Use a fork to crimp the edges and poke one small hole on top to prevent bursting.
5. Brush and Bake: Beat the egg white until frothy and brush it over the tops of each pie. Arrange on a parchment-lined baking sheet, spacing them one inch apart. Bake for about 15 minutes or until golden brown.
6. Make the Glaze: While the pies bake, whisk together powdered sugar and milk until smooth.
7. Glaze the Pies: Remove pies from the oven and immediately dip them (while warm) into the glaze, coating them fully. Use two forks to flip and lift them out. Place them on parchment paper and let the glaze set for about 5 minutes.

Serving and Storage Tips

• Serving: Enjoy these Peach Hand Pies warm for the best flavor and texture. Serve them plain, with a scoop of vanilla ice cream, or a dollop of whipped cream for extra indulgence.
• Storage: Once cooled, store the glazed hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Freeze unglazed hand pies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They keep for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat, and glaze.
• Reheating: Warm baked pies in a 300°F oven for 5–7 minutes until slightly crisp again. Avoid microwaving, as it can make the crust soggy.
• Make-Ahead Tip: Prepare the pies up to the baking step, refrigerate for 24 hours, and bake fresh before serving for the best results.

Variations

1. Apple Cinnamon Hand Pies: Swap the peach filling for apple pie filling and add a pinch of nutmeg for a cozy autumn flavor.
2. Cherry Almond Hand Pies: Use cherry pie filling and add a few drops of almond extract to the glaze.
3. Blueberry Lemon Hand Pies: Replace peach filling with blueberry pie filling and mix lemon zest into the glaze for a tangy touch.
4. Strawberry Cream Hand Pies: Fill with strawberry pie filling and a teaspoon of sweetened cream cheese for a creamy twist.
5. Caramel Peach Hand Pies: Add a drizzle of caramel sauce to the peach filling before sealing for a decadent treat.
6. Peach Cobbler Hand Pies: Mix a tablespoon of brown sugar and crushed graham crackers into the filling for that cobbler flavor.
7. Peach Raspberry Hand Pies: Combine equal parts peach and raspberry fillings for a fruity and colorful variation.
8. Ginger Peach Hand Pies: Add ¼ teaspoon of ground ginger to the peach filling for a warm, spicy kick.
9. Coconut Peach Hand Pies: Add 2 tablespoons of shredded coconut to the glaze for tropical flair.
10. Maple Glazed Peach Pies: Replace milk in the glaze with maple syrup for a rich, caramelized flavor.
11. Peach Cream Cheese Hand Pies: Add a thin layer of sweetened cream cheese beneath the peach filling before sealing.
12. Peach Bourbon Hand Pies: Mix 1 tablespoon of bourbon into the filling for an elegant, adults-only version.
13. Mini Peach Hand Pies: Use a 2-inch cutter for bite-sized treats, perfect for parties and buffets.
14. Vegan Peach Hand Pies: Use a vegan pie crust and almond milk in the glaze for a dairy-free version.
15. Peach Pecan Hand Pies: Add a handful of chopped pecans to the peach filling for a nutty crunch.

FAQs

Can I double the recipe?
Yes, easily double all ingredients to make more hand pies—perfect for feeding a crowd.

Can I make the filling from scratch?
Yes! Combine 2 cups of diced peaches, ½ cup sugar, 1 tablespoon cornstarch, and ½ teaspoon cinnamon. Simmer until thickened.

Can I use frozen peaches?
Yes, thaw and drain them before using to prevent excess moisture.

Can I air fry these hand pies?
Yes! Air fry at 350°F for 10–12 minutes until golden brown.

Why is my crust cracking?
The crust may be too cold—let it sit at room temperature for a few minutes before rolling.

Can I skip the glaze?
Yes, you can dust them with powdered sugar instead for a lighter finish.

What can I use instead of pie crust?
You can use puff pastry for a flakier texture.

How do I prevent leaks?
Make sure the edges are sealed tightly and don’t overfill the pies.

Can I make these gluten-free?
Yes, use a gluten-free pie crust and ensure your filling ingredients are certified gluten-free.

Can I add spices other than cinnamon?
Absolutely—try nutmeg, allspice, or cardamom for different flavor profiles.

These Peach Hand Pies are the ultimate quick dessert — crisp, golden crusts filled with warm, cinnamon-spiced peaches and covered in a sweet glaze. Perfect for gatherings, parties, or a cozy afternoon treat, they’re easy to make and even easier to love. Whether you stick with classic peach or try one of the fun variations, this recipe will quickly become a family favorite.

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