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See 5 recipes Download free cookbookPeach Hand Pies
Peach Hand Pies
Flaky half-moon hand pies filled with juicy cinnamon peaches and finished with sparkling sugar for a crisp, portable summer dessert.
Prep Time:35 minCook Time:25 minTotal Time:60 minServings:8Difficulty:Medium
Peach hand pies turn a familiar summer filling into individual pastries that can be carried without a plate or fork. Each round of flaky dough is folded over a spoonful of peaches, then firmly crimped so the filling stays inside as it bubbles.
Cooking the fruit briefly before assembly is the key to tidy hand pies. The cornstarch thickens the peach juices on the stove, which prevents a soggy bottom and makes it easier to portion the filling without overstuffing the pastry.
Serve the pies just warm or at room temperature, once the filling has had time to settle. Their sealed half-moon shape makes them a practical choice for picnics, bake sales, and a Peach Pie Day dessert spread.
Nutrition (per serving)
Calories:310 kcal
Protein:4 g
Carbs:42 g
Fat:14 g
Directions
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1
Combine the peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt in a medium saucepan. Let the mixture stand for 5 minutes so the peaches begin releasing their juice.
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2
Cook over medium heat for 4 to 6 minutes, stirring often, until the fruit is tender but still holds its shape and the juices are thick and glossy. Transfer the filling to a shallow bowl and cool completely.
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3
Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
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4
Unroll the chilled pie crusts on a lightly floured surface. Cut four 5-inch rounds from each crust, rerolling the scraps once as needed, for a total of 8 rounds.
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5
Spoon about 2 tablespoons of cooled peach filling onto one half of each round, leaving a 1/2-inch border. Do not add extra liquid left in the bowl.
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6
Whisk the egg with the water. Brush the pastry borders lightly with egg wash, fold the bare half over the filling, and press out trapped air. Seal each edge firmly with the tines of a fork.
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7
Arrange the pies on the prepared baking sheet. Cut two small vents in each top, brush with the remaining egg wash, and sprinkle with coarse sugar.
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8
Bake for 22 to 25 minutes, until deeply golden and bubbling lightly at the vents. Cool on the pan for 10 minutes, then transfer to a wire rack and let the filling settle before serving.
Ingredients
- Ripe Peaches, Peeled and Cut into 1/2-Inch Pieces:2 1/2 cups
- Granulated Sugar:1/3 cup
- Cornstarch:1 1/2 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Ground Cinnamon:1/2 teaspoon
- Fine Sea Salt:1/8 teaspoon
- Refrigerated Pie Crusts, Chilled:2
- Large Egg:1
- Water:1 tablespoon
- Coarse Sparkling Sugar:1 tablespoon
Tips & Notes
- Cool the filling fully before it touches the pastry; warm fruit softens the dough and makes sealing difficult.
- Keep unused pastry rounds refrigerated while assembling the first pies.
- If the peaches are especially juicy, leave excess syrup in the bowl rather than adding more filling to each pastry.
