Homemade Peach Hand Pies

I didn’t grow up making hand pies. My mom was all about the full-size pies—apple, cherry, pumpkin in the fall. But hand pies? Those felt like something you’d buy at a fancy bakery, not make in your own kitchen.

Turns out, I was wrong. Hand pies are just regular pie dough folded around fruit filling and baked until golden. They’re actually easier than a full pie because there’s no pie plate to worry about, no crimping around the edges to make look pretty. You just fold, seal, and bake. When peach season hits and you’ve got juicy fruit that’s begging to be used, these peach hand pies are the way to go. They’re portable, they don’t require a fork, and that sweet almond glaze on top makes them taste like you spent way more time than you actually did.

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What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for hand pies, and you’ll want to look for ones that are ripe but still firm enough to hold their shape when you cut them. If your peaches are too soft or mushy, they’ll break down too much during baking and make your filling watery. Yellow peaches are the classic choice and give you that sweet, traditional peach flavor, while white peaches are a bit more delicate and floral if you want to try something different. When you’re at the store or farmer’s market, give them a gentle squeeze – they should have a little give but not feel squishy, and they should smell sweet and peachy at the stem end.

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Options for Substitutions

These hand pies are pretty forgiving when it comes to swapping ingredients:

• Peaches: Fresh peaches are ideal, but frozen peaches work great too – just thaw them completely and drain off excess liquid before using. You can also try nectarines, which don’t need peeling and have a similar flavor.
• Shortening: If you don’t have shortening, you can use all butter instead (so 16 tablespoons total). The crust will be slightly less flaky but still tasty.
• Almond extract: Not a fan of almond? Vanilla extract works perfectly fine in both the filling and glaze. Use the same amount.
• Cornstarch: You can swap cornstarch with tapioca starch or flour. If using flour, increase the amount to 3 tablespoons since it doesn’t thicken as much as cornstarch.
• All-purpose flour: This is one ingredient you’ll want to stick with – all-purpose flour is really necessary for getting the right texture in your pie dough. Other flours will give you different results that might not work as well.

Watch Out for These Mistakes While Baking

The biggest mistake when making hand pies is overfilling them, which causes the filling to burst through the seams during baking – stick to just 1 tablespoon of filling per pie, even if it seems like too little.

Skipping the chilling steps might be tempting when you’re short on time, but cold dough is much easier to work with and prevents the butter from melting too quickly, which keeps your crust flaky instead of tough.

Make sure your peach filling has cooled completely before assembling the pies, since warm filling will melt the butter in your dough and create a soggy bottom crust.

When sealing the edges, press firmly with a fork and make sure there are no gaps, as even small openings will let the filling leak out and make a sticky mess on your baking sheet.

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What to Serve With Peach Hand Pies?

These peach hand pies are perfect for breakfast with a hot cup of coffee or as an afternoon snack with some cold milk. I love serving them warm with a scoop of vanilla ice cream on the side, which melts into the flaky crust and creates an amazing dessert experience. They’re also great for picnics or packed lunches since they’re portable and don’t need utensils. If you’re making them for a brunch gathering, set them out alongside fresh fruit salad and yogurt for a sweet spread that everyone will enjoy.

Storage Instructions

Store: Keep your peach hand pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The crust might soften a bit in the fridge, but they’ll still taste great. If you’ve already added the glaze, store them in a single layer so they don’t stick together.

Freeze: These hand pies are perfect for freezing! You can freeze them before or after baking. For unbaked pies, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. Already baked pies can be frozen the same way and will keep for up to 2 months.

Serve: If you’re reheating baked hand pies, warm them in a 350°F oven for about 10 minutes to crisp up the crust again. You can also enjoy them at room temperature or even cold straight from the fridge. Add the glaze right before serving if you froze them without it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 25-30 g
• Fat: 80-90 g
• Carbohydrates: 370-400 g

Ingredients

For the pastry dough:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1 1/4 teaspoons salt
• 8 tablespoons unsalted butter (chilled and cubed)
• 1/3 cup vegetable shortening (chilled and cubed)
• 6 to 8 tablespoons ice-cold water
• 1 large egg
• 1 tablespoon whole milk

For the peach filling:

• 5 large peaches (peeled and diced into 1/2-inch pieces)
• 1/2 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract

For the icing glaze:

• 1 cup powdered sugar (sifted)
• 1 1/2 tablespoons milk or heavy cream
• 1/4 teaspoon almond extract

Step 1: Make the Pie Dough

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1 1/4 teaspoons salt
• 8 tablespoons unsalted butter
• 1/3 cup vegetable shortening
• 6 to 8 tablespoons ice-cold water

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the chilled cubed butter and shortening, pulsing until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat visible throughout—this creates the flaky texture we want.

Add the ice-cold water one tablespoon at a time, pulsing gently after each addition until the dough just comes together without being wet or sticky.

Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.

Step 2: Prepare and Cook the Peach Filling

• 5 large peaches
• 1/2 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Peel and dice the peaches into 1/2-inch pieces and place them in a bowl with 1/2 cup sugar.

Let them sit for 1 hour to release their juices—this maceration step concentrates the peach flavor and creates a syrup base.

After an hour, strain the peach juice into a small saucepan, reserving the fruit.

Whisk together the cornstarch, cinnamon, and salt, then add this mixture to the peach juice, stirring until smooth.

Bring the mixture to a boil over medium heat and cook for 2 minutes, stirring constantly, until it thickens into a glossy syrup.

Remove from heat and stir in the lemon juice, vanilla extract, and almond extract, then fold in the reserved diced peaches.

Allow the filling to cool to room temperature—I like to spread it on a plate to speed up cooling, which prevents the dough from getting warm when we assemble the pies.

Step 3: Roll Out Dough and Cut Circles

• pie dough from Step 1

Remove one disc of dough from the refrigerator and let it sit at room temperature for 10-15 minutes until it’s pliable enough to roll without cracking.

On a lightly floured surface, roll the dough to 1/8-inch thickness—thin enough to be delicate but sturdy enough to hold the filling.

Using a 4-inch round cutter (or drinking glass), cut out as many circles as possible, then gather scraps, re-roll, and cut again.

Repeat with the second dough disc.

You should have approximately 12-16 circles depending on how efficiently you cut.

Step 4: Assemble and Seal the Hand Pies

• dough circles from Step 3
• 1 large egg
• 1 tablespoon whole milk
• peach filling from Step 2

Whisk together the egg and milk to create an egg wash.

Working with one dough circle at a time, brush the edges lightly with the egg wash, then place 1 tablespoon of cooled peach filling slightly off-center on the circle.

Fold the dough in half over the filling, gently pressing the edges together to seal, then crimp the sealed edge firmly with the tines of a fork to create a decorative pattern and ensure a tight seal.

Transfer the sealed pie to a parchment-lined baking sheet and repeat with the remaining dough circles and filling.

Once all pies are assembled, use a sharp knife to cut two small slits in the top of each pie to allow steam to escape during baking.

Refrigerate the assembled pies for 30 minutes—this chilling prevents them from puffing up unevenly and helps them maintain their shape.

Step 5: Bake the Hand Pies

• assembled hand pies from Step 4
• egg wash from Step 4

Preheat your oven to 350°F.

Brush the exterior of each chilled pie with the remaining egg wash to create an even golden-brown finish.

Arrange the pies on the parchment-lined baking sheet, leaving about 1 inch between each one, and bake for 30 minutes until the pastry is deep golden brown and the filling is bubbling slightly through the steam vents.

Remove from the oven and transfer the pies to a wire rack to cool completely—I find that letting them cool completely allows the filling to set properly, so each bite holds together nicely.

Step 6: Make the Glaze and Finish

• 1 cup powdered sugar
• 1 1/2 tablespoons milk or heavy cream
• 1/4 teaspoon almond extract

While the pies cool, prepare the glaze by whisking together the sifted powdered sugar, milk or heavy cream, and almond extract until smooth and pourable.

Once the hand pies have cooled completely, drizzle the glaze generously over the top of each pie, allowing it to pool slightly in the crevices.

Serve at room temperature or slightly warm.

Homemade Peach Hand Pies

Delicious Homemade Peach Hand Pies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 12 pieces

Calories 2400 kcal

Ingredients

  

For the pastry dough

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1 1/4 teaspoons salt
• 8 tablespoons unsalted butter (chilled and cubed)
• 1/3 cup vegetable shortening (chilled and cubed)
• 6 to 8 tablespoons ice-cold water
• 1 large egg
• 1 tablespoon whole milk

For the peach filling

• 5 large peaches (peeled and diced into 1/2-inch pieces)
• 1/2 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract

For the icing glaze

• 1 cup powdered sugar (sifted)
• 1 1/2 tablespoons milk or heavy cream
• 1/4 teaspoon almond extract

Instructions

 

• In a food processor, pulse together the flour, sugar, and salt until combined. Add the chilled cubed butter and shortening, pulsing until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat visible throughout—this creates the flaky texture we want. Add the ice-cold water one tablespoon at a time, pulsing gently after each addition until the dough just comes together without being wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
• Peel and dice the peaches into 1/2-inch pieces and place them in a bowl with 1/2 cup sugar. Let them sit for 1 hour to release their juices—this maceration step concentrates the peach flavor and creates a syrup base. After an hour, strain the peach juice into a small saucepan, reserving the fruit. Whisk together the cornstarch, cinnamon, and salt, then add this mixture to the peach juice, stirring until smooth. Bring the mixture to a boil over medium heat and cook for 2 minutes, stirring constantly, until it thickens into a glossy syrup. Remove from heat and stir in the lemon juice, vanilla extract, and almond extract, then fold in the reserved diced peaches. Allow the filling to cool to room temperature—I like to spread it on a plate to speed up cooling, which prevents the dough from getting warm when we assemble the pies.
• Remove one disc of dough from the refrigerator and let it sit at room temperature for 10-15 minutes until it's pliable enough to roll without cracking. On a lightly floured surface, roll the dough to 1/8-inch thickness—thin enough to be delicate but sturdy enough to hold the filling. Using a 4-inch round cutter (or drinking glass), cut out as many circles as possible, then gather scraps, re-roll, and cut again. Repeat with the second dough disc. You should have approximately 12-16 circles depending on how efficiently you cut.
• Whisk together the egg and milk to create an egg wash. Working with one dough circle at a time, brush the edges lightly with the egg wash, then place 1 tablespoon of cooled peach filling slightly off-center on the circle. Fold the dough in half over the filling, gently pressing the edges together to seal, then crimp the sealed edge firmly with the tines of a fork to create a decorative pattern and ensure a tight seal. Transfer the sealed pie to a parchment-lined baking sheet and repeat with the remaining dough circles and filling. Once all pies are assembled, use a sharp knife to cut two small slits in the top of each pie to allow steam to escape during baking. Refrigerate the assembled pies for 30 minutes—this chilling prevents them from puffing up unevenly and helps them maintain their shape.
• Preheat your oven to 350°F. Brush the exterior of each chilled pie with the remaining egg wash to create an even golden-brown finish. Arrange the pies on the parchment-lined baking sheet, leaving about 1 inch between each one, and bake for 30 minutes until the pastry is deep golden brown and the filling is bubbling slightly through the steam vents. Remove from the oven and transfer the pies to a wire rack to cool completely—I find that letting them cool completely allows the filling to set properly, so each bite holds together nicely.
• While the pies cool, prepare the glaze by whisking together the sifted powdered sugar, milk or heavy cream, and almond extract until smooth and pourable. Once the hand pies have cooled completely, drizzle the glaze generously over the top of each pie, allowing it to pool slightly in the crevices. Serve at room temperature or slightly warm.