Peach Hand Pies

This Peach Hand Pie Recipe is a delicious way to celebrate one of summer’s most beautiful fruits. They’re baked rather than fried with a delicious vanilla peach filling and a little sprinkling of sugar on top.

Think of these baked peach hand pies as one last fruit fling before summer goes on it’s merry way. Flaky, buttery crust folded over a sweet vanilla bean peach filling–it’s an appropriate close to the best fruit season of the year.

Peaches are my summertime favorites, right after allll the berries. Something about childhood summers feasting on boxes of Palisade peaches from Colorado’s western slope have cemented them forever on my most beloved fruit list. But unlike berries, I love peaches just as much when cooking or baking with them as I do fresh. They become even more tantalizing in some way, almost irresistible in their juicy, smooth glory.

You could really call these many different things. They could be peach turnovers. Or peach empanadas. I opted for peach hand pies, because I live in the south and that’s standard around here. Though I haven’t been able to jump on the fried hand pie bandwagon just yet–it might grow on me eventually, but for now I prefer them baked.

Let’s talk about the peach pie filling. I could eat it by the spoonful, and might not deny that I have. The vanilla beans (which I always LOVE) make it even more tantalizing. Surround it all in a flaky pie crust, with just a sprinkle of sugar, and you have magic. The real bonus is that these are essentially mini peach pies, so you can eat as many as you want with pretty much zero judgement.

How to Make Peach Hand Pies

• Start with making the peach pie filling. It can be made and stored in the refrigerator for up to ten days, so go ahead and have it ready.
• Next you’ll need a batch of double pie crust. I always use this recipe for a basic pie crust, and it always turns out great!
• Divide the pie dough into thirds, and roll each one out into a square a little over 12″x12.” Trim off any uneven edges, then cut the dough into 4″ squares.
• Place about a tablespoon of filling in the center of each square. It may not look like enough, but you really don’t want it oozing out of the edges when you fold the crust over.
• Beat an egg until smooth, then use a pastry brush to spread it around the edges of each square. The egg acts as “glue,” holding the crust edges together as it bakes.
• Fold opposite corners of pie crust over the filling to form a triangle, then press along the edges with the end the tines of a fork.
• Brush more egg over the top of each hand pie and sprinkle with coarse sugar.
• Cut an X, or any sort of slit you would like, in the top of each triangle. This allows steam to escape during baking.
• If the crust dough has become warm and soft, you may wish to refrigerate it for 15-20 minutes before baking.
• Bake and enjoy!

Notes on Peach Pie Filling

• Do you have to peel the peaches? Technically, no. But the peels will detract from the texture of the filling, so I recommend removing them. It’s really not hard. Simply cut a small X in the bottom of each skin, then place in boiling water for 1 minute. Remove from the hot water into a bowl of ice water to stop the cooking, then slip the peels right off! This method only works if the peaches are ripe.
• I scraped a vanilla bean pod, then added it to the filling. It adds great flavor, but if you prefer you can absolutely use vanilla extract.
• Be sure to use the leftover filling within 10 days of baking, or the cornstarch will begin to breakdown and make the filling soupy. You will have leftovers, so make sure to have a plan for using it up!

You can absolutely eat these mini peach hand pies by the handful. Or serve them with ice cream, because that makes any dessert better. I honestly can’t say I have a favorite, because I basically have no self control when these cute lil mini pies are in sight.

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