Buttery, golden pastry wrapped around warm, jammy peaches—these Peach Hand Pies are pure sunshine you can hold. Toss ripe peaches with a little brown sugar, lemon, and vanilla, then tuck into chilled dough and crimp tight so the juices bubble but don’t escape.
A brush of egg wash and a sprinkle of coarse sugar add sparkle and crunch; a quick bake turns them shatter-flaky outside, tender and syrupy inside. Finish with a light vanilla glaze (optional but dangerous). Perfect warm with ice cream, packable for picnics, and freezer-friendly for sudden dessert emergencies.
Essential Ingredients & Tools
For the Filling:
- 2 cups diced peaches (ripe but firm—think “just picked from the farmers’ market” vibes)
- 1/4 cup granulated sugar (adjust if your peaches are sweeter than a Southern grandma’s Iced Tea)
- 1 tbsp lemon juice (to keep things bright and prevent the peaches from turning into mush)
- 1 tsp vanilla extract (the good stuff, please—none of that imitation nonsense)
- 1/2 tsp cinnamon (a whisper of warmth)
- 1 tbsp cornstarch (your insurance policy against a soggy crust)
For the Dough:
- 2 cups all-purpose flour (spooned and leveled, not packed—this isn’t a snowball fight)
- 1/2 tsp salt (because even desserts need balance)
- 1/2 cup cold, cubed butter (I’m talking *straight-from-the-fridge* cold)
- 4–6 tbsp ice water (key word: *ice*—warm dough is sad dough)
Finishing Touches:
- 1 beaten egg (for that golden, glossy sheen)
- 1 tbsp coarse sugar (because crunch is everything)
Tools You’ll Need
- Food processor (or strong arms and a pastry cutter if you’re feeling old-school)
- Rolling pin (or an empty wine bottle in a pinch—no judgment)
- Baking sheet lined with parchment paper (trust me, scrubbing burnt sugar off a pan is nobody’s idea of fun)
- Pastry brush (or your fingers, if you’re okay with a slightly messier finish)
- Fork or crimping tool (for sealing those edges like a pro)
Yield: 8 hand pies | Prep: 30 min | Chill: 30 min | Bake: 25 min
How to Make Peach Hand Pies
1. Macerate the Peaches (a.k.a. Let Them Get Cozy)
Toss the 2 cups diced peaches with 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1 tbsp cornstarch in a bowl. Let them sit for 10 minutes—this is when the magic happens. The sugar draws out the juices, the cornstarch thickens them, and the vanilla and cinnamon work their aromatic wonders. Drain any excess liquid (unless you enjoy soggy bottoms, in which case, carry on).
Why it matters: Cornstarch absorbs excess juice, preventing a soggy crust. Overly ripe peaches? Reduce sugar by 1 tbsp to avoid cloying sweetness.
2. Make the Dough (Cold Hands, Warm Heart)
Pulse the 2 cups all-purpose flour, 1/2 tsp salt, and 1/2 cup cold, cubed butter in a food processor until it looks like coarse sand with a few pea-sized butter bits. Those butter flecks? They’re your ticket to flakiness. Drizzle in 4–6 tbsp ice water, one tablespoon at a time, pulsing just until the dough comes together. Overworking it is the enemy—think gentle hugs, not bear squeezes.
Why it matters: Cold butter creates steam pockets during baking, yielding flaky layers. Overmixing develops gluten, leading to a tough crust.
Turn it out onto a floured surface, shape it into a disk, and chill for 30 minutes. This gives the gluten time to relax and the butter time to firm up, making rolling a breeze.
3. Roll, Fill, and Seal (Like Edible Envelopes)
Divide the dough into 8 equal portions (use a scale if you’re Type A, or eyeball it if you’re living on the edge). Roll each into a 6-inch circle, about 1/8-inch thick. Rotate the dough as you roll to keep it even—no one wants a lopsided pie.
Pro tip: Roll from the center outward in one direction for uniform thickness. Keep unused dough chilled to prevent sticking.
Spoon 2 tbsp of filling onto one half, leaving a 1/2-inch border. Brush the edges with water (nature’s glue), fold, and crimp with a fork or your fingers. Cut a few slits on top to let steam escape—otherwise, you’ll have mini peach volcanoes on your hands.
Why it matters: Overfilling causes leaks. Angled slits vent steam better than straight cuts.
4. Bake Until Golden (Patience Is a Virtue)
Arrange the pies on a parchment-lined baking sheet, brush with 1 beaten egg egg wash, and sprinkle with 1 tbsp coarse sugar. Bake at 375°F for 22–25 minutes, rotating halfway, until they’re deeply golden and the filling is bubbling like a summer jam. Let them cool for 10 minutes—this is the hardest part, but rushing it means molten peach lava burns.
Why it matters: Egg wash ensures a glossy finish. Cooling lets the filling set for cleaner slicing.
Pro Technique
Laminated Dough for Extra Flakiness
Want a crust that shatters like a delicate pastry? After the initial mix, roll the dough into a rectangle, fold it into thirds (like a letter), chill for 15 minutes, and repeat. This creates layers of butter that puff up in the oven. Just keep everything cold—warm butter is the enemy of flakiness.
Venting Like a Pro
Straight slits are fine, but angled ones let steam escape more efficiently. For extra crispness, brush the pies with egg wash twice—once before baking and again halfway through.
Perfect Pairings
Complementary Dishes
- Sharp Cheddar Cheese: The salty, tangy notes contrast the sweetness, creating a classic flavor balance. Serve thin slices atop warm pies for a melt-in-your-mouth effect.
- Herbed Whipped Cream: Fold 1 tbsp minced basil or thyme into softly whipped cream for an aromatic, savory accent.
Drinks
- Late-Harvest Riesling: Its honeyed apricot flavors mirror the peaches, while acidity cuts through richness.
- Sparkling Prosecco: The bubbly effervescence cleanses the palate between bites.
Something Sweet
- Vanilla Bean Ice Cream: The cool creaminess melts into warm pies for a textural contrast. Opt for a high-butterfat version for luxury.
- Cold Brew Coffee: Its roasty bitterness offsets the pastry’s sweetness, ideal for morning or evening servings.
Storage & Freshness Guide
- Room Temp: Store cooled pies in an airtight container for up to 2 days. Reheat at 300°F for 5 minutes to revive crispness.
- Freeze Unbaked: Freeze on a tray until solid, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 5–7 minutes.
- Revive Stale Pies: Sprinkle with water and warm at 300°F for 8 minutes, or brush with melted butter before reheating.
Peach Hand Pies (Flaky, Juicy, Grab-and-Go Summer)
Make these irresistible Peach Hand Pies with a flaky crust and sweet, juicy filling. Perfect for picnics or dessert. Get the easy recipe now!
Ingredients
For the Filling
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2 cups diced peaches
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1/4 cup granulated sugar
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1 tbsp lemon juice
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1 tsp vanilla extract
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1/2 tsp cinnamon
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1 tbsp cornstarch
For the Dough
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2 cups all-purpose flour
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1/2 tsp salt
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1/2 cup cold, cubed butter
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4–6 tbsp ice water
Finishing Touches
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1 beaten egg
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1 tbsp coarse sugar
Instructions
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Toss peaches with sugar, lemon juice, vanilla, cinnamon, and cornstarch. Let sit 10 minutes, then drain.01
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Pulse flour, salt, and butter in a food processor until crumbly. Drizzle in ice water until dough forms. Chill 30 minutes.02
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Divide dough into 8 portions. Roll each into a 6-inch circle.03
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Spoon 2 tbsp filling onto one half, leaving a 1/2-inch border. Brush edges with water, fold, and crimp. Cut slits on top.04
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Brush with egg wash, sprinkle with sugar, and bake at 375°F for 22–25 minutes until golden. Cool 10 minutes.05
