If you are craving a delightful treat that perfectly balances flaky pastry with the juicy sweetness of fresh fruit, this Peach Hand Pies Recipe is your new go-to. Imagine little pockets filled with a luscious peach filling, kissed with cinnamon and almond, all wrapped in a tender, buttery crust. These hand pies are not only charmingly portable but also bursting with flavor, making them an irresistible dessert or snack that’s sure to brighten your day and impress friends and family alike.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to nailing these Peach Hand Pies. Each item plays a vital role, from creating a flaky crust to crafting a perfectly spiced fruit filling that sings with every bite.
- 2 ½ cups all-purpose flour (318g): The foundation for that tender, flaky crust you’ll love.
- 1 teaspoon granulated sugar: Adds just a touch of sweetness to the dough.
- 1 teaspoon salt: Balances flavors, enhancing both crust and filling.
- 8 tablespoons cold unsalted butter (4oz or 113g): Essential for flaky layers in the crust, keep it cold!
- ⅓ cup solid shortening like Crisco (63g): Helps achieve a tender texture without too much spread.
- 6 tablespoons ice cold water, plus 1 tablespoon if needed: Hydrates the dough to just the right consistency.
- 1 large egg mixed with 1 tablespoon milk: Creates a shiny, golden finish when brushed on before baking.
- 5 medium to large peaches: The star ingredient, juicy and ripe for the perfect natural sweetness.
- ½ cup granulated sugar (110g): Sweetens the peach filling beautifully.
- 2 tablespoons cornstarch: Thickens the peach juice to prevent soggy hand pies.
- ¼ teaspoon cinnamon: Adds a warm, comforting spice that complements the peaches.
- Dash of table salt: Enhances flavor in the filling.
- Juice of ½ a lemon: Brightens the peach filling with a lovely zing.
- A few drops of almond extract: Brings a subtle, nutty aroma that elevates the dessert.
- 1 cup powdered sugar (115g): For making the sweet glaze to drizzle over the pies.
- 1 tablespoon milk or cream: Adjusts glaze consistency to perfection.
- ¼ teaspoon almond extract: Adds a delicate flavor to the glaze, tying it all together.
How to Make Peach Hand Pies Recipe
Step 1: Prepare the Peach Filling
Start by peeling and dicing your fresh peaches into bite-size pieces. Toss them gently in a bowl with the granulated sugar, then let them sit. This resting time is crucial because it helps the fruit release its natural juices, allowing the sugar to dissolve and create a delightfully sweet syrup.
Step 2: Make the Pie Dough
In a food processor or large bowl, combine the flour, sugar, and salt. Add the cold butter and shortening, pulsing or cutting in until the mixture resembles coarse crumbs. Slowly add the ice cold water, one tablespoon at a time, just until the dough comes together. Divide the dough into two disks, wrap them in plastic wrap, and chill for at least 30 minutes to relax the gluten and firm up the fats.
Step 3: Thicken the Peach Mixture
Carefully drain the peach syrup into a saucepan. Whisk in the cornstarch, cinnamon, salt, lemon juice, and almond extract. Bring the mixture to a gentle boil while stirring constantly until it thickens to a glossy, jam-like consistency. Combine this with the peaches and cool completely before filling the pies.
Step 4: Assemble the Hand Pies
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter, cut out circles roughly 3 to 4 inches in diameter. Spoon a generous tablespoon of the peach filling onto half of the circles. Brush the edges with a little water, then top with the remaining circles. Press the edges firmly with a fork to seal and create small vents for steam to escape during baking.
Step 5: Bake Until Golden
Place the pies on a parchment-lined baking sheet. Brush the tops with the egg wash mixture to achieve a beautiful golden glaze as they bake. Pop them into a preheated oven and bake for about 25 to 30 minutes or until the crust is crisp and golden brown.
Step 6: Prepare the Glaze
While the pies are baking, whisk together powdered sugar, milk (or cream), and almond extract until smooth. Adjust the consistency by adding more milk as needed to create a drizzle-able glaze.
Step 7: Drizzle and Serve
Once the hand pies have cooled slightly, drizzle the glaze evenly over the tops. This finishing touch adds an extra layer of sweetness and a gorgeous shine that makes these Peach Hand Pies impossible to resist.
How to Serve Peach Hand Pies Recipe
Garnishes
For an elevated presentation, sprinkle a light dusting of cinnamon sugar over the warm glaze or add a few thin slices of fresh peach on the side. A little sprig of fresh mint can also add a refreshing pop of color and aroma that complements the sweetness perfectly.
Side Dishes
These hand pies are wonderfully versatile. Serve them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a decadent dessert. For a midday treat, they pair beautifully with a cup of hot tea or iced coffee, enhancing the comforting flavors of the peaches and cinnamon.
Creative Ways to Present
Turn your Peach Hand Pies into party delights by arranging them on a tiered serving tray or wrapping individual pies in parchment paper tied with rustic twine. For a fun twist, serve them with a side of homemade caramel sauce or a sprinkle of toasted almonds to add crunch and extra flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though these pies rarely last long), store them in an airtight container at room temperature for up to two days. Keep in mind that the crust is happiest enjoyed fresh but will still be tasty when stored properly.
Freezing
Peach Hand Pies Recipe also works great as a make-ahead dessert. Freeze the unbaked pies on a baking sheet until firm, then transfer them to a freezer-safe bag. When you’re ready to enjoy, bake from frozen, adding a few extra minutes to the baking time — perfect for spontaneous sweet cravings.
Reheating
To bring back that fresh-from-the-oven warmth and flakiness, reheat the pies in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving to keep the crust crisp and flaky instead of soggy.
FAQs
Can I use canned peaches instead of fresh?
While fresh peaches work best for their natural sweetness and texture, canned peaches can be a convenient substitute. Just be sure to drain them well and reduce additional sugar in the recipe to avoid an overly sweet filling.
How do I prevent the filling from leaking?
Sealing the edges carefully with a fork and brushing them with water helps create a strong seal. Also, venting the pies allows steam to escape, preventing sogginess and leaks during baking.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance and keep it well wrapped in the fridge. Just let it rest at room temperature for 10 minutes before rolling out to make it easier to handle.
What if I don’t have shortening?
If you don’t have shortening, you can substitute with an equal amount of chilled butter, though the texture might be slightly different. The shortening helps keep the crust tender and flaky.
Is almond extract necessary?
Almond extract adds a wonderful subtle nuttiness that pairs beautifully with peaches, but if you’re allergic or don’t have it on hand, it’s fine to leave it out or substitute with vanilla extract for a different but still delicious flavor.
Final Thoughts
Making these Peach Hand Pies Recipe is such a joyful way to celebrate fresh fruit and classic baking traditions. The blend of buttery crust, sweet-tart filling, and that irresistible glaze will quickly make these little pies a beloved favorite in your kitchen. Don’t hesitate to dive in and share them with loved ones— they’re meant to be enjoyed, savored, and remembered for the wonderful warmth they bring to every bite.
Print
Peach Hand Pies Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peach Hand Pies are a delightful treat featuring a flaky homemade crust filled with a sweet, spiced peach filling. Perfectly portioned as individual hand-held pastries, they combine the fresh flavor of peaches with a warm cinnamon note, finished with a delicate almond-glazed drizzle. Ideal for dessert or an indulgent snack, these pies are baked to golden perfection and offer a tempting balance of crisp pastry and juicy fruit filling.
Ingredients
For the Dough
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g)
- ⅓ cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water, plus 1 tablespoon if needed
- 1 large egg mixed with 1 tablespoon milk (for brushing on the pies)
For the Peach Filling
- 5 medium to large peaches, diced
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- Dash of table salt
- Juice of ½ a lemon
- A few drops of almond extract
For the Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (adjust for desired consistency)
- ¼ teaspoon almond extract
Instructions
- Prepare the Peach Filling: Place the diced peaches in a bowl with ½ cup granulated sugar and let them sit, allowing the sugar to draw out the juices for a juicy filling.
- Make the Dough: In a food processor or mixing bowl, combine the flour, 1 teaspoon sugar, and 1 teaspoon salt. Pulse or mix in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add 6 tablespoons of ice-cold water and blend just until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
- Cook the Peach Filling: Pour the juicy peach mixture with released juice into a saucepan. Stir in cornstarch, cinnamon, a dash of salt, lemon juice, and almond extract. Bring to a boil over medium heat, stirring constantly until the filling thickens. Remove from heat and let cool.
- Form the Hand Pies: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about ⅛-inch thickness. Using a round cutter (about 4 inches diameter), cut out circles. Place a spoonful of the cooled peach filling onto half of the circles. Cover with the remaining circles, press edges to seal, and crimp with a fork. Cut small vents on the top of each pie to allow steam to escape.
- Bake the Pies: Brush each pie with the egg wash made from egg and milk. Arrange the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25 to 30 minutes or until golden brown and crisp.
- Prepare the Icing: While the pies bake, whisk together powdered sugar, milk or cream, and almond extract until smooth. Adjust the milk quantity to achieve a drizzle-able consistency.
- Finish and Serve: Remove pies from the oven and allow them to cool slightly on a wire rack. Drizzle the almond icing over the warm pies before serving for an extra touch of sweetness and flavor.
Notes
- Use cold butter and shortening to ensure a flaky crust.
- Adjust water quantity in the dough as needed to achieve proper consistency.
- Be sure to cool the peach filling so the dough doesn’t get soggy.
- You can freeze the unbaked pies and bake them fresh later; just increase the bake time slightly.
- For a dairy-free option, substitute butter with vegan butter and use plant-based milk for the icing.
