Peach Hand Pies
Peach hand pies are a delightful dessert that encapsulates the essence of summer in a portable, handheld treat. With their flaky crust and sweet peach filling, these pies are perfect for picnics, parties, or simply enjoying as a sweet indulgence. We’ll explore how to make peach hand pies from scratch, including a step-by-step recipe, tips for success, and answers to frequently asked questions.
Peach hand pies are a delightful way to enjoy the flavors of summer in a convenient, handheld form. Whether you’re serving them at a gathering or indulging in a sweet treat for yourself, these pies are sure to impress with their golden crust and juicy peach filling. Give this recipe a try and savor the taste of summer with every bite!
Questions I often get asked about this recipe:
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches if fresh ones are not available. Thaw them before using and drain any excess liquid to prevent the filling from becoming too watery.
Can I make the hand pies ahead of time?
Yes, you can assemble the hand pies ahead of time and store them in the refrigerator, unbaked, for up to 24 hours. Simply bake them when ready to serve.
Can I freeze the hand pies for later?
Yes, you can freeze the baked hand pies for up to 2-3 months. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe container. Reheat in the oven or microwave before serving.
Can I use store-bought pie crust instead of making it from scratch?
Yes, you can use store-bought pie crust to save time. Follow the package instructions for rolling out the crust and proceed with the recipe as directed.
What you need to make Peach Hand Pies:
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
5-6 tablespoons ice water
2 cups diced fresh peaches (about 3-4 medium peaches)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten (for egg wash)
Coarse sugar, for sprinkling (optional)
How to make it:
Instructions:
Prepare the Dough:
- In a large mixing bowl, whisk together the flour and salt.
- Add the cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Peach Filling:
- In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are evenly coated. Set aside.
Assemble the Hand Pies:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles of dough, approximately 4-5 inches in diameter.
- Place a spoonful of the peach filling onto the center of each dough circle, leaving a small border around the edges.
- Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges to seal the pies. Pierce the top of each pie with a fork to allow steam to escape during baking.
- Place the assembled pies onto the prepared baking sheet.
Bake the Pies:
- Brush the tops of the pies with the beaten egg wash and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and allow the pies to cool slightly before serving.
Tips:
Chill the Dough:
Ensure the dough is properly chilled before rolling it out. This helps prevent it from becoming too soft and sticky, making it easier to work with.
Use Ripe Peaches:
Choose ripe, juicy peaches for the filling to ensure maximum flavor. If your peaches are firm, you can ripen them at room temperature for a few days before using.
Avoid Overfilling:
Be careful not to overfill the hand pies with the peach filling, as it can cause them to burst open during baking. Leave a small border around the edges to seal the pies effectively.
Egg Wash for Shine:
Brushing the tops of the pies with beaten egg before baking gives them a beautiful golden sheen and helps them develop a crisp, flaky crust.
Latest Reviews:
Jen: “These peach hand pies were a hit at my family gathering! The crust was perfectly flaky, and the peach filling was bursting with flavor. I’ll definitely be making these again.”
Kevin: “I made these for a picnic, and they were a crowd favorite! The recipe was easy to follow, and the pies turned out beautifully golden brown. The combination of cinnamon and nutmeg in the filling added a lovely warmth to each bite.”
Laura: “I’m not much of a baker, but these peach hand pies turned out amazing! The instructions were clear, and the pies looked and tasted like they came from a bakery. I’ll be saving this recipe to make again in the future.”
Jason: “These hand pies were the perfect summer dessert! The peaches were sweet and juicy, and the crust was flaky and buttery. I loved how portable they were for enjoying outdoors. A definite winner in my book!”
Printable Recipe:
Peach Hand Pies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 5-6 tablespoons ice water
- 2 cups diced fresh peaches (about 3-4 medium peaches)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
Prepare the Dough:
In a large mixing bowl, whisk together the flour and salt.
Add the cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Peach Filling:
In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are evenly coated. Set aside.
Assemble the Hand Pies:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles of dough, approximately 4-5 inches in diameter.
Place a spoonful of the peach filling onto the center of each dough circle, leaving a small border around the edges.
Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges to seal the pies. Pierce the top of each pie with a fork to allow steam to escape during baking.
Place the assembled pies onto the prepared baking sheet.
Bake the Pies:
Brush the tops of the pies with the beaten egg wash and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and allow the pies to cool slightly before serving.
Place the assembled pies onto the prepared baking sheet.
Notes
Prepare the Dough:
In a large mixing bowl, whisk together the flour and salt.
Add the cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Peach Filling:
In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are evenly coated. Set aside.
Assemble the Hand Pies:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles of dough, approximately 4-5 inches in diameter.
Place a spoonful of the peach filling onto the center of each dough circle, leaving a small border around the edges.
Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges to seal the pies. Pierce the top of each pie with a fork to allow steam to escape during baking.
Place the assembled pies onto the prepared baking sheet.
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