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.

Peach Hand Pies -- Sweet vanilla peach filling folded into a flaky pastry crust, then baked to golden perfection || Good Things Baking Co. #goodthingsbaking #peachpie #handpies #fruitpie #piecrust #

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.

Peach Hand Pie Egg Wash for Sealing Crusts
Use an Egg Wash to Seal Pie Crusts

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!
Peach Hand Pies

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!
Peach Hand Pies -- Sweet vanilla peach filling folded into a flaky pastry crust, then baked to golden perfection || Good Things Baking Co. #goodthingsbaking #peachpie #handpies #fruitpie #piecrust #

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.

Peach Hand Pies -- Sweet vanilla peach filling folded into a flaky pastry crust, then baked to golden perfection || Good Things Baking Co. #goodthingsbaking #peachpie #handpies #fruitpie #piecrust #
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Peach Hand Pies -- Sweet vanilla peach filling folded into a flaky pastry crust, then baked to golden perfection || Good Things Baking Co.

Peach Hand Pies


  • Author: Rebecca Neidhart

Description

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.


Scale

Ingredients

For the Crust:

  • 3 cups (360 g) all-purpose flour
  • 1 tsp. (6 g) salt
  • 1 Tbsp. (12 g) sugar
  • 12 T (170 g) unsalted butter, cold and diced into small cubes
  • 1/3 cup (32 g) shortening, very cold
  • 1012 Tbsp. ice water

For the Filling:

  • 4 1/25 cups peaches
  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 2 Tbsp. lemon juice
  • 1 egg for egg wash
  • Coarse sugar (i.e. turbinado, cane sugar, etc.) for sprinkling

Instructions

For the Crust:

In a bowl, combine the flour, sugar, and salt. Give it a stir to combine, then cut in the shortening until it is in small pieces. Next, cut in the butter until it is about the size of peas.

Use a fork to mix in the water a few tablespoons at a time until you have a rough dough that is just coming together. Press it together into a ball, then flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30-45 minutes. It can also keep in the refrigerator for up to 3 days.

For the Filling:

Combine the peaches, sugar, cornstarch, and lemon juice in a medium saucepan. Slit the vanilla bean lengthwise with a sharp knife, then scrape along the inside with the blunt side of the knife to remove the seeds inside. Stir them into the fruit mixture, then let it all sit for about 30 minutes to allow the sugar to bring out the peach juices. This process is called mascerating.

Place the saucepan over medium low heat and cook the filling, stirring frequently, until the juice has thickened and is not longer cloudy from the cornstarch. Make sure to stir often to prevent the sugars from scorching in the pan. Cool the filling completely before using.

To Make the Pies:

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 the tops of the pies with egg wash, then sprinkle coarse sugar over the tops. Using a sharp knife, cut a small X or other vent hole in the top of each one to allow steam to escape during baking.

 Bake at 375F for 25-30 minutes, or until the bottom of the pies are golden brown.


Peach Hand Pies -- Sweet vanilla peach filling folded into a flaky pastry crust, then baked to golden perfection || Good Things Baking Co. #goodthingsbaking #peachpie #handpies #fruitpie #piecrust #

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