Flaky, fruity, and made for summer, these peach hand pies are everything you love about pie, no fork required.
There’s just something about a hand pie that feels like pure summer joy. These peach hand pies are easy to make, easy to share, and absolutely packed with fresh peach flavor in every bite.
And the best part? The pastry. I can’t say enough good things about this dough. It’s rich and tender from the cream cheese, incredibly easy to handle, and bakes up beautifully golden and crisp. Once you try it, you’ll want to use it for all your hand pies. (I often do! Take a look at my pecan hand pies and cinnamon apple hand pies.)
Why You’ll Love These Peach Hand Pies
- Perfect for summer. Made with fresh peaches, they’re a seasonal treat you’ll want on repeat.
- Easy-to-make dough. This cream cheese pastry is simple, forgiving, and so tasty.
- Grab-and-go friendly. No forks required! Just flaky, fruity goodness in every bite.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are a few notes on the key players that make these peach hand pies so good:
- Peaches – Fresh, ripe peaches give the filling a natural sweetness and summery flavor.
- Brown sugar & cinnamon – Just enough to bring out the best in the fruit.
- Almond extract – A little goes a long way here to add a subtle floral note that pairs beautifully with peaches.
- Cream cheese & butter – The dream team for a soft, flavorful dough that’s easy to roll and shape.
- Sanding sugar (optional) – Adds a touch of sparkle and crunch on top.
How to Make Peach Hand Pies
Make the dough. A few quick pulses in the food processor bring the dough together. Divide, chill, and it’s ready to roll.
Roll and cut. Roll out the chilled dough and cut it into rounds. You’ll get about 16 pies total.
Make the filling. Stir together chopped peaches, brown sugar, cinnamon, almond extract, and a pinch of salt.
Assemble. Spoon the peach filling onto the dough circles, fold them over, and crimp the edges. A little brush with a quick egg wash gives them a golden finish.
Bake. They’ll bake in about 20 to 25 minutes. Let them cool a bit, then enjoy!
Tips for Success
- Use a food processor. It’s the quickest way to mix the dough, but a pastry blender or even your fingers will work if needed.
- Chill the dough. Don’t skip this step! It makes rolling and cutting much easier.
- Don’t overfill. A tablespoon and a half of filling per pie is just right. Too much can make them hard to seal, which can lead to leaks and perhaps even pies that become unsealed during baking.
- Seal well. Press the edges firmly with a fork or crimping tool, and don’t forget the steam vent on top!
Variations
- Use a different crust. This cream cheese pastry is a personal favorite for hand pies, but a traditional butter pie crust works, too. You can go with store-bought or homemade.
- Swap the extract. Not a fan of almond extract? Try vanilla extract instead for a softer, more classic flavor.
- Make them smaller (or bigger!). Use a smaller cutter for mini peach hand pies or go bigger if you prefer fewer but heartier portions. Just adjust the filling amount and bake time accordingly.
- Add a glaze. Skip the sanding sugar and drizzle with a simple powdered sugar glaze (mixed with milk or lemon juice) once cooled for a sweeter finish.
- Try other fruits. This recipe works well with other summer fruits like nectarines or a peach-berry combo. Just keep the total filling amount about the same.
Serving Ideas
- Keep it casual. These peach hand pies are great at room temperature and perfect for sharing at picnics, potlucks, or backyard get-togethers.
- Dress them up. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream for a simple dessert. A quick dusting with confectioners’ sugar is an easy option, too.
- Add to a dessert board. Include these hand pies with other bite-sized treats like lemon blueberry cookies, strawberry brownies, or mini cheesecakes for a summery dessert spread.
How to Store
Store leftover pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in a low oven to crisp them up again.
A Perfect Peach Treat
There’s nothing quite like baking with fresh peaches, and these hand pies are one of the easiest (and tastiest) ways to enjoy them. Whether you’re making a batch for a summer picnic or just treating yourself, they’re sure to hit the spot.
More Peach Recipes
Peach Hand Pies
Ingredients
For the pie crust:
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- 8 ounces (226 g) cream cheese, softened and cut into 1/2-inch cubes
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
For the filling:
- 1 1/2 cups (255 g) chopped peaches
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- pinch salt
For assembly:
- 1 large egg
- 1 tablespoon water
- sanding sugar, optional
Recommended Products
Instructions
To make the pie crust:
- Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor.** Pulse for about a minute, or until a dough forms.
- Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. If you need to refrigerate longer, then you may need to let the dough sit at room temperature for about 5 minutes before rolling it out.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness. Use a 4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. (You’ll have about 16 cut-outs.)
To make the filling:
- Combine the peaches, brown sugar, cinnamon, almond extract, and salt.
- Divide the filling among the pie crust cut-outs, using about 1 & 1/2 tablespoons per pie. Leave a margin around the edges for sealing the pies.
To assemble:
- Fold over each pie to make a half circle. Press the edges together. (Dab a little water around the edges to help them hold together if needed.). Use a fork or other tool to seal the edges.
- Use a sharp knife to make a small cut in the top of each pie.
- Combine the egg and water to make an egg wash. Lightly brush the egg wash over the tops of the pies. (You won't use all of the egg wash.) Sprinkle with sanding sugar, if desired.
- Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pans on a wire rack for 10 minutes. Then transfer the pies to a wire rack to cool completely.
Video
Notes
- *Yield may vary. Your yield may vary depending on how efficiently you roll and cut the dough.
- **No food processor? A pastry blender, fork, or your fingers will also work to mix the dough.
- Make-ahead option: Freeze unbaked pies on a baking sheet until firm, then transfer to a sealed container. Bake from frozen, adding a few extra minutes to the baking time.
- Chilling the dough: If chilled longer than 30 minutes, let the dough sit at room temperature for 5–10 minutes before rolling.
- Storage: Store baked pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a low oven if desired.
43 Comments on “Peach Hand Pies”
I love hand pies and I love peach in desserts! Looks so delicious and perfect for the season ♥
Hi Debbie. I was wondering if these could be made with canned peaches. I live in Argentina, South America, and our seasons are not in sync!! No fresh peaches around!! Could using less sugar help, maybe? Thank you!!
Hi, Alejandra. Canned peaches usually have added sugar and/or syrup. They might work, but you’d likely need to rinse and drain them well.
Can these hand pies be frozen? I love peaches and these look delicious and that crust looks great.
Hi, Debbie. I’m sure that would be fine. Just be sure to seal them well.
Hi Debbie, I do want to freeze these and will remember to seal them well. I often freeze things as it is only my husband and me. What I usually do is freeze something individually on a large cookie sheet and once frozen solid put them in freezer bags. Now, if I do that with these, and we want to take 4 out at a time, what do you suppose is the best way to reheat them? From freezer to a preheated oven (as your baking temp in the recipe), or thaw them first then into the oven, or use a microwave? Thank you!
I would try baking them straight from the freezer and adding a few more minutes of baking time.
What kind of cutter did you use for the pastry dough??? thx
Hi, Yvonne. I use a 4-inch round cutter. The specific one I used here is from this set of cutters.
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Good afternoon Jennifer: Just found your site a few months ago and like it very much. I want to bake your peach hand pies, so I printed it.
there are letters mssing especially on th right column. Will you please send me a printable recipe.
Thank you Charles Kaiser
Hi, Charles. Are you using the “print recipe” button to the right of the ingredients? It should take you to this page: Peach Hand Pies recipe. I just tried it in a couple of different browsers, and it’s working for me. Send me an email if that doesn’t work for you.
I have some frozen peaches in my freezer. How would u make the filling?
Hi, Rebecca. I would thaw them and pat dry before chopping them. From there, there shouldn’t be any difference.
Do you happen to know what the salt content would be in entire recipe
Hi, Bev. There’s very little. Just a bit in the dough and a pinch in the filling.
Can you use canned peaches?
They’d be fine in a pinch, although I’d go with fresh or frozen as my first choices. Keep in mind that canned fruits are often sweetened, so you may want to reduce the sugar in the recipe. Be sure to drain them really, really well so you don’t end up with soggy pies.
I just made these. Delisous I should have let the dough come a little closer to room temperature, but these are definitely a keeper. Thank you for the recipe.
I’m glad you liked the pies, Linda!
Can I use vanilla extract instead of almond? Or does it have to be almond?
Vanilla will be just fine, Marissa. Enjoy!
i loved the pies! ;3
I’m so glad you did!
I just made this today, so super delicious…i will be making this all the time…thank you…I wish mine looks so pretty design like yours…you made the edge so pretty…
I’m so glad you liked them! I love the fluted cutter set I have. It makes such nice edges!
Where can u buy the cutters?
Hi, Linda. I got mine from Amazon. There’s a photo and link to them at the bottom of the recipe under “recommended products.”
Hi, I’d love to make a bug batch of these, can they be frozen after baked?
Yes, that should be fine.
Is the pie recipe a single or double crust? Just trying to determine if the filling amounts would remain the same if I used a single crust recipe of my own (or store bought!;). THANK YOU!
Hi, Becky. You’d need a double crust recipe.
Can the dough be prepared 2 days in advance? Should I freeze it or it should be ok in the refrigerator?
I think it would be fine in the refrigerator for a couple of days.
These were outrageous. The best crust I have ever made… easy to work with, buttery, flaky and delicious.
Thank You!
I’m so glad you liked the pies, Crystal!
V this looks so good and I am new to hand pies. There is just the two of us here and we live Weight Watchers but live dessert. So I am going to try our two ingredient dough and your peach filling. We use Serbia and brown spends and see how this works for us. Thanks
I love this hand pie crust. Super tasty. Could the crust be prepared/cut and frozen so that they could be filled and baked within 3 months? Looking for a way to make dough when I have a little extra time to speed up process.
Hi, Joy. You can certainly make the dough in advance, including cutting it. Just thaw it before filling.
I just finished baking these. They are delicious. Thank you for the recipe. I had quite a bit of juice left over. I think next time I might add some tapioca to the peach mixture and let it sit for 5 minutes or so while I prepare the circles and see if maybe I can use up more of the juice.
I’m glad you enjoyed the pies, Katharine! Some peaches are juicier than others, so making an adjustment like that can definitely help.
This recipe was WONDERFUL! It worked EXACTLY how the directions dictated and tasted DIVINE. The pastry was tasty as was the filling. I might make them a bit larger, but that is the only change I might make. I will definitely be making this recipe again and again.
I’m so glad you enjoyed these little pies, Wendy!