Peach Hand Pies

Peach Hand Pies

Perfect for a picnic or a BBQ, these peach hand pies are an easy-to-eat alternative to the standard peach pie. Combining the sweetness of peaches with the warmth of cinnamon, our peach hand pies are finger food at its best

Prep time: 1 hour 45 minutes
Bake Time: 20 minutes
Total Time: 2 hours 5 minutes
Serving Size: 16 pies

Featured Bakeware:

USA Pan Extra Large Baking Rack Set


2 boxes store bought pie crust

3 cups of diced, peeled peaches (about 5 or 6 peaches)
1/4 cup sugar
1/4 cup brown sugar
2 tbsp corn starch
1 tsp lemon
1/4 tsp salt
1 tsp cinnamon

For Sealing Dough:
1 beaten egg

Recipe Instructions

Boil peaches in a large stock pot for about 30 seconds to loosen skin, then remove and immediately immerse in an ice bath. Once the peaches have cooled, peel the skin off and dice into small pieces. In a bowl, combine the diced peaches, sugar, brown sugar, corn starch, salt, lemon juice, and cinnamon and stir. Set aside. Place store bought pie dough on a flat surface and cut into roughly 5” circles, with a circle cutter or bowl. Continue on other sheets of dough. Take a circle of dough and spoon a small amount of filling into the middle, about 2 Tbsp. Brush around the edges of the circle with the beaten egg and fold the dough over to make a half circle. Pinch the edges together to close, making sure to wipe up any excess liquid. Place 8 pies per baking sheet, and let chill in the fridge for 20 minutes. Preheat oven to 375 degrees. Once the pies have chilled, brush the top with the beaten egg and sprinkle with sugar. Bake for 20 minutes or until golden brown. Let cool on a rack before serving.

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