Peach hand pies are a quick and easy way to bring a taste of summer to your plate.
And since they use peach pie filling instead of fresh peaches, you can make them any time of year.
These simple, flavorful treats feature flaky crusts and a juicy, fruity filling. There’s also a decadent cinnamon-sugar topping for extra crunch and sweetness.
Warm and comforting, they’re perfect for dessert, breakfast, snacks, or picnics.
Why You’ll Love These Peach Hand Pies
Deliciously Sweet: Combining peach pie filling with cinnamon is about as sweet as it gets. The pies are rich and warm and will satisfy anyone’s sugar craving.
Simple Prep: Using pre-made pie crusts and canned pie filling saves you a ton of time and effort.
Perfect for Parties: These portable treats are ideal for gatherings and celebrations. They’re convenient, mess-free, and require no utensils. Those things also make them an excellent choice for picnics and packed lunches.
Ingredients
- Refrigerated Pie Crust: Pre-made and convenient, these crusts save time and are just as flaky and tasty as homemade.
- Peach Pie Filling: The key ingredient that allows you to make these pies year-round. It’s sweet and tangy and filled with the essence of ripe summer peaches.
- Eggs: To help seal the edges of the dough. It also gives the pies their shiny, golden finish.
- Granulated Sugar and Cinnamon: For sweetness, warmth, and a slight crunch.
How to Make Peach Hand Pies
These hand pies are the perfect treat for a cozy afternoon at home. And let’s be real, who doesn’t love a dessert you can eat with your hands?
The list of steps is slightly longer than the ingredient list. Still, there’s nothing too difficult here.
1. PREP: Line the baking sheets with parchment paper, cut the peaches into bite-sized chunks, and mix the sugar and cinnamon.
2. CUT: Unroll the pie crusts, cut out 4-inch circles, and re-roll the scraps to make more.
3. FILL: Brush the edges of the circles with egg wash, spoon the peach filling, fold into half moons, and seal with a fork.
4. CHILL: Place the pies on the baking sheets and chill for 30 minutes.
5. PREHEAT: Preheat the oven to 425°F.
6. TOP: Cut slits in the pies, brush with egg wash, and sprinkle with the cinnamon sugar.
7. BAKE: Bake for 18-20 minutes until golden brown.
8. COOL: Cool on the sheets for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for the Best Peach Hand Pies
As mentioned, I used refrigerated pie crusts to keep things simple, but feel free to make your own if you’re feeling extra fancy.
As for the peach pie filling, you can make that from scratch, too, if you prefer. But if you have a brand you like, that’s fine too.
Need some more tips for making hand pies? I have a few below:
- Use a reliable pie crust brand. I’m a big fan of Pillsbury and Trader Joe’s, but Marie Callender’s also has good refrigerated crusts.
- Don’t overfill. Overfilling hand pies will cause them to leak or even burst open while baking. Fill one and fold it over. If the filling seeps out, you need to remove some and add less in the others.
- Seal tightly. Remember, sealing hand pies is a two-step process. First, brush them with beaten egg, which acts as the “glue.” Then, press them firmly with fork tines to complete the process. Skip either of these steps, and they may pop open.
- Chill before baking. Pop the assembled pies in the fridge or freezer for about 30 minutes. Doing so will make the crust much flakier.
- Don’t rush the cooling stage. If you’ve ever bitten into the excruciating lava that is hot pie filling, you’ll understand. Let the pies cool for quite some time before biting into them.
- Try variations. You can make these pies with different fruit pie fillings. Or you can add extracts or even a little bourbon for extra flavor. For a truly indulgent treat, add a vanilla glaze to the finished pies. (Check out the following link for a vanilla glaze recipe.)
How to Store
Have leftover peach hand pies? No worries!
I don’t recommend freezing fully baked pies, as their texture will change once thawed. However, you can refrigerate leftovers.
And you can do a lot of the work on these pies beforehand!
To Store: Place the fully cooled pies in an airtight container. Store them at room temperature for 2 days or in the fridge for up to 5 days.
To Freeze: Prepare and assemble the pies but do not bake. Instead, flash freeze them on a baking tray and place in a freezer bag for 2-3 months. Bake from frozen with a few extra minutes in the oven.
To Reheat: Warm refrigerated pies in the oven for 5 to 10 minutes at 325 degrees. You can also pop them in the toaster.
More Handheld Desserts We Can’t Get Enough Of
Blueberry Hand Pies
Nutella Croissants
Apple Hand Pies
Frozen Yogurt Bark
Peach Hand Pies
24
servings10
minutes20
minutes135
kcalPeach hand pies are a quick and easy way to bring a taste of summer to your plate. And thanks to the canned pie filling, you can make them all year.
Ingredients
2 tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
1 (21 ounce) cans peach pie filling
2 (14.1 ounce) boxes refrigerated pie crusts
2 large eggs, beaten
Instructions
- Line two baking sheets with parchment paper. Pour the peach filling into a bowl and cut the fruit into bite-sized chunks. Mix the sugar and cinnamon in a small bowl. Set all three aside.
- Unroll the refrigerated pie crusts on a lightly floured surface. Cut six circles out of each with a 4-inch round cookie cutter. Re-roll the scraps to get the last few portions.
- Lightly brush the edges of the circles with egg wash, then spoon about 1 tablespoon of the peach pie filling into each. Gently fold the pastry into half moons and seal the edges with a fork.
- Place the hand pies on the prepared baking sheets and chill in the fridge for 30 minutes.
- Preheat the oven to 425 degrees Fahrenheit.
- Cut small slits in the top of each pie, brush them all with egg wash, then sprinkle with the cinnamon sugar.
- Bake for 18 to 20 minutes or until golden brown.
- Remove the pies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool further. Serve warm or at room temperature and enjoy!
Notes
- Don’t overfill the pies, and be sure to seal them tightly. Use both the beaten egg as glue and a fork to crimp the edges shut so the filling doesn’t leak out.
- Chill the pies before baking for a flakier crust.
- Let the pies cool for several minutes before serving them. Burns from hot pie filling can be intense!
