These Perfectly-Sized Peach Hand Pies are a delightful treat that combines flaky, golden crust with a luscious, sweet peach filling. Each bite offers a perfect balance of buttery pastry and juicy, cinnamon-kissed peaches, making them irresistible for any occasion. With just 30 minutes of prep and 35 minutes of baking, you’ll have a batch of warm, handheld pies ready to enjoy.
The tender crust crumbles delicately, while the fragrant peach filling bursts with summer flavor, creating a symphony of textures and tastes. These hand pies are ideal for sharing or savoring solo, offering a comforting, homemade feel in every bite. Whether served fresh from the oven or at room temperature, they’re sure to become a favorite in your baking repertoire.
Ingredients for Perfectly-Sized Peach Hand Pies
- ½ cup (4oz/115g) sugar
- 2 tablespoons (½oz/15g) cornstarch
- ½ cup (4 floz/115ml) water
- 2 teaspoons lemon juice (freshly squeezed for best flavor)
- 2 cups (10oz/284g) unpeeled peaches, diced small (substitute with frozen peaches if fresh aren’t available)
- 2 x recipe Pie Crust (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar (for sprinkling, optional but adds a nice crunch)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Make the filling: In a saucepan over medium heat, combine sugar, cornstarch, and water. Whisk constantly as it comes to a simmer. Let simmer for 2-3 minutes, or until thickened.
- Remove from heat and stir in the lemon juice and peaches. Transfer to a shallow bowl and place in the refrigerator to cool completely and thicken.
- Roll out both pie crusts and cut twenty 3 ½ inch (9cm) circles. Place 10 circles on the prepared baking sheet.
- Assemble the pies: Mound a small amount of filling onto the center of each circle on the baking sheet. Brush the edges with the egg wash and place the remaining 10 pie crusts on top. Press with your fingers or a fork to seal the edges.
- Vent and decorate: With a thin knife, cut slits in the top crust for venting. Brush all over with the remaining egg wash and sprinkle with coarse sugar.
- Bake for 30-35 minutes, or until the crust is golden brown. Serve warm or at room temperature.
- Store these pies loosely covered at room temperature for up to 2 days. Refresh in the oven at 300°F (150°C) for 10 minutes before serving.
Sweeten It Up: Sauce and Topping Ideas
Take your peach hand pies to the next level with a drizzle of vanilla glaze (mix ½ cup powdered sugar with 1-2 teaspoons milk) or a dollop of whipped cream. For a tangy twist, serve with a side of raspberry coulis or a scoop of vanilla ice cream for a warm-and-cool contrast.
Perfect Pairings: Serving Suggestions
These hand pies are delightful on their own, but they shine even brighter with a cup of iced tea or hot coffee. For a brunch spread, pair them with yogurt parfaits or a fresh fruit salad. They’re also a great addition to picnics or dessert platters!
Keep It Fresh: Storage and Reheating Tips
Store your hand pies loosely covered at room temperature for up to 2 days. To refresh them, pop them in the oven at 300°F (150°C) for 10 minutes. For longer storage, freeze them in an airtight container for up to 1 month and reheat directly from frozen.
Mix It Up: Recipe Variations
Swap peaches for apples, berries, or cherries for a different flavor profile. Add a pinch of cinnamon or nutmeg to the filling for a warm spice kick. For a savory twist, try a cheddar cheese crust to balance the sweetness.
Quick Tips: Time-Saving Hacks
Use store-bought pie crust to cut down on prep time. Dice your peaches the night before and store them in the fridge. If you’re short on time, skip chilling the filling—just let it cool slightly before assembling the pies.
Perfectly-Sized Peach Hand Pies
Ingredients
- ½ cup sugar 4oz/115g
- 2 tablespoons cornstarch ½oz/15g
- ½ cup water 4 floz/115ml
- 2 teaspoons lemon juice
- 2 cups unpeeled peaches, diced small 10oz/284g
- 2 x recipe Pie Crust
- egg wash
- coarse sugar
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Make the filling: in a saucepan over medium heat, combine sugar, cornstarch, and water and whisk constantly as it comes to a simmer. Let simmer for 2-3 minutes, or until thickened.
- Remove from the heat and stir in the lemon juice and peaches. Transfer to a shallow bowl and place in the refrigerator to let cool completely and thicken.
- When the filling has cooled, roll out both pie crusts and cut twenty 3 ½ inch (9cm) circles. Place 10 circles on the prepared baking sheet.
- Mound a small amount of filling onto the center of each circle on the baking sheet, brush the edges with the egg wash and place the remaining 10 pie crusts on top, pressing with your fingers or a fork to seal the edges.
- With a thin knife, cut slits in the top crust for venting and brush all over with the remaining egg wash. Sprinkle the crust with the coarse sugar.
- Bake for 30-35 minutes, or until the crust is golden brown. Serve warm or at room temperature.
- Store these pies loosely covered at room temperature for up to 2 days. Refresh in the oven at 300°F (150°C) for 10 minutes.
