Peach Hand Pies
Sweet and fruity, Peach Hand Pies are as tasty as regular pie. But you can eat them with your hands for more fun!
I am a huge pie lover! When Thanksgiving rolls around, I typically bring six different kinds to the extended family gathering!
But as much as I love regular pie, there’s nothing like hand pies when it comes to fun. Walk around munching on a crunchy-sweet fruit dessert? Count me in!
And today I’m making peach hand pies–one of my favorite fruits! I love how the sweet rich flavor from the fruit goes perfectly with the sugar-sprinkled crust! Yum!
Why You’ll Love This!
Tasty. Peaches are packed with flavor, especially sauteed with brown sugar, butter and cinnamon. Stuff them in a rich pie crust and it can’t be beat!
Low Sugar. With the natural sweetness of peaches, Peach Hand Pies need very little added sugar! Anyone else trying to watch sugar nowadays?
Fun. I think that mini-desserts (like these cheesecake bites) are always more fun than full size. And if you can eat with your hands, even better!
What You’ll Need
Ingredients
- Butter. This is used to sautee the filling and adds flavor and richness.
- Brown sugar, White sugar. These sweeten the filling. You can use all brown sugar if you prefer.
- Cinnamon. This adds flavor.
- Fruit brandy. Such as peach. This adds flavor but is optional. You could also use a teaspoon of lemon juice (also optional).
- Cornstarch. This thickens the filling, so it doesn’t run out.
- Peaches. This provides the peachy goodness. You can use fresh or frozen peaches.
- Vanilla. This enhances and mellows flavors.
- Pie crust. The pie crust holds the filling and adds crunchy flavor.
- Milk. Coarse Sugar. To top the crust. (You can also use a glaze after baking if you’d like)
Special Tools
- While I show a special tool to make the folded hand pies, this is not needed.
Step by Step Overview
Prepare the filling:
Melt the butter in a small to medium sautee pan.
Add the sugar, cinnamon and brandy if using. Cook until bubbling.
Add the cornstarch, chopped peaches and vanilla. Cook until peaches are tender and everything is well combined.
Form the hand pies:
Roll out the pie crust to 1/8 inch thickness if not already rolled. Cut a 5-inch circle and place a generous spoonful of filling in the center.
Brush the outer edges of the crust with water then fold over and crimp to seal. You can use a hand pie maker like I show, or do it by hand, crimping with a fork.
Cut slits to allow steam to escape then brush with milk and sprinkle with sugar.
Repeat with the remaining ingredients. Bake
Alternative Shaping Method (may reduce yield)
Cut two 4-inch dough circles.
Place a spoonful of filling on one circle then brush the outer edges of the crust with water.
Top that circle with the remaining circle of dough and press to seal. Crimp with a fork.
Cut slits to allow steam to escape then brush with milk and sprinkle with sugar.
Repeat with remaining ingredients. Bake.
Variations
I sprinkled my Peach Hand Pies with coarse sugar and I love the look of that—plus it’s lower in calories and sugar than drizzling a glaze. But if you’re a glaze person, you can use my vanilla glaze recipe–it has a secret ingredient that makes it tastier than the average glaze (shh)!
Hand pies are a lot like turnovers, except that turnovers are (usually) made with puff pastry. Hand pies or turnover, turnovers or hand pies—I can’t decide! So check out my favorite Apple turnover too.
Tips & FAQs
I liked the folded method of forming better since it was easier to stuff in more filling. But the circle version was good too. And if crust is your jam, that might be the version for you.
I don’t peel my peaches for this. It’s less waste, the skins get tender during cooking and I love the coral-y color the peels add.
Peaches are usually on the Environmental Working Group’s dirty dozen list of most contaminated fruits and vegetables. So go organic if you can.
I tested this recipe using an egg wash to brush the top of the pastry as well as using milk. The milk browned almost as nicely (this surprised me), so given the price of eggs, I went with the milk!
If you have filling leftover, it’s amazing heated and served over ice cream.
Celebrating Pi Day with Pie
- Almond Ricotta Pie from That Recipe
- Chicken Tamale Pie from Jen Around the World
- Fresh Peach Custard Pie from A Kitchen Hoor’s Adventures
- Peach Hand Pies from Art of Natural Living
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Peach Hand Pies
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon brown sugar
- 1 Tablespoon white sugar
- ¼ teaspoon Cinnamon
- 1 Tablespoon fruit brandy aka peach or 1 teaspoon lemon juice (optional)
- ½ Tablespoon cornstarch
- 1 cup diced peaches about 1 ½ -2 medium peaches
- ¼ teaspoon vanilla
- 1 single pie crust commercial or your favorite recipe
- 1 Tablespoon skim milk or other milk
- 1-2 Tablespoons coarse sugar
Instructions
To prepare the filling:
- Melt the butter in a small to medium sautee pan.
- Add the sugar, cinnamon and brandy if using. Cook until bubbling.
- Add the cornstarch, chopped peaches and vanilla. Cook until peaches are tender and everything is well combined.
To form the hand pies:
- Roll out the pie crust if not already rolled.
- Cut a 5-inch circle and place a generous spoonful of filling in the center.
- Brush the outer edges of the crust with water then fold over and crimp to seal. You can use a hand pie maker like I show, or do it by hand, crimping with a fork.
- Cut slits to allow steam to escape then brush with milk and sprinkle with coarse sugar.
- Repeat with the remaining ingredients. Bake at 400 F until crust is golden and filling is bubbly, about 30 minutes.
Notes
- Cut two 4-inch dough circles.Â
- Place a spoonful of filling on one circle then brush the outer edges of the crust with water.
- Top that circle with the remaining circle of dough and press to seal. Crimp with a fork.
- Cut slits to allow steam to escape then brush with milk and sprinkle with sugar.
