Peach Hand Pies are the grab-and-eat treat for peach lovers! You’ll crave these all summer long!
It’s just not summer without peaches. My first thoughts usually turn to peach cobbler when I have fresh peaches, but it’s also fun to break up baking routines with something a little different.
Peach Hand Pies are my latest peach obsession. They are a delightful and delicious combination of sweet peaches and a soft, flaky pastry. They’ve got some other things going for them, too. They’re easy to make and also wonderfully portable for your summer picnics and cookouts.
These Peach Hand Pies are great for a grab-and-eat treat. No slicing and serving. Just set them out and let everyone help themselves. That leaves more time for you to enjoy yourself and your family and friends!
The pastry in this recipe is my favorite for hand pies. The cream cheese gives it a lovely flavor and texture, and it’s just so, so easy to make. It literally comes together in seconds. If you prefer to use a traditional pie crust, just substitute your favorite double crust recipe.
The filling is a simple one that you can toss together quickly. It starts with peaches, brown sugar, and cinnamon. I also like to add almond extract with the peaches for a little extra flavor. You can opt to use vanilla or another extract if you like, or omit it for an even simpler filling.
When filling these pies, be sure not to over-fill them, or you can end up with a mess. Too much filling means that the pies won’t seal well, which can lead to leaks and perhaps even pies that become unsealed during baking.
For sealing, I like to dab just a bit of water around the edges of the crust. That will help it hold together a little better when you fold over the crust and press the edges together. Then use a fork or some other implement to seal the pies further. And don’t forget to cut the vent in the top to allow steam to escape!
I hope you’ll add these sweet little Peach Hand Pies to your summer baking plans. They’re such a great sweet treat for peach lovers!
Peach Hand Pies are a perfect grab-and-eat treat for peach lovers!
For the pie crust:
1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
8 ounces (226g) cream cheese, softened and cut into 1/2-inch cubes
2 & 1/2 cups (300g) all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
For the filling:
1 & 1/2 cups (255g) chopped peaches
1/4 cup (50g) brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
pinch of salt
1 large egg
1 tablespoon water
sanding sugar, optional
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. 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.
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.
*Your yield may vary depending on how efficiently you roll and cut the pastry.
**I recommend a food processor with at least an 11-cup capacity for this volume of dough. Alternately, you can also mix with a pastry blender, a fork, or your fingers.
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41 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.
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.