Description
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
- Preheat the Oven: Set your oven to 425°F. Take the pie crusts out of the package and let them come to room temperature.
- 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.
- 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.
- 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.
- 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.
- Make the Glaze: While the pies bake, whisk together powdered sugar and milk until smooth.
- 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.
Notes
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- 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.
