This Peach Hand Pie Recipe features a golden, flaky, all-butter crust with a sweet spiced peach filling. It’s everything you love about pie, but in a perfectly portioned portable treat!
I don’t make pie very often. It’s not that pie is hard to make, it just always seems like a daunting task.
That is, until I make it and remember once again that it’s not hard to make pie! We’ve all heard the expression “easy as pie”, right?!
These individually portioned Peach Hand Pies are as easy to make as a regular pie. However, I like these hand pies just a little better because they have a higher crust-to-filling ratio. And this buttery crust is to die for!
Peach Hand Pie Recipe
If you think hand pies are hard to make, this recipe for Peach Hand Pies will surprise you. It requires minimal ingredients (and you probably already have all of them on hand), and the techniques to make it are easy. It’s the perfect summer baking project if you have a couple hours to spend in the kitchen!
The resulting Peach Hand Pies are the perfect single serving size. With a flaky, crisp, all-butter crust and a sweetly spiced peach filling, they’re a real crowd-pleaser and are great for bringing to any summer gathering.
Flaky Pastry Dough – It’s so Easy to Make!
I know you can buy pastry crust in the freezer section at the grocery store, but it’s so easy to make it at home. And when it comes to taste and texture, there really is no comparison between store-bought and homemade crust!
Pie Crust Ingredients
You only need four ingredients to make the best flaky, buttery pie crust:
- All-purpose flour
- Cold water
How to Make Flaky Pastry Crust for Pie
If you’re new to making pastry crust or pie crust, you’ll see just how easy it is:
- Cut the butter into the flour with a fork, a pastry cutter, your fingertips, or a food processor until it looks like coarse meal.
- Add ice cold water a little at a time until it comes together as a ball of dough.
- Chill the dough.
- Roll it out!
How to Store Peach Hand Pies
Store these little handheld pies layered between wax paper in a glass container at room temperature for up to 3 days.
More Fruit Hand Pie Recipes to Try:
- Vanilla-Cardamom Pear Hand Pies
- Strawberry Hand Pies
- Rhubarb Apple Hand Pies
- Blueberry Hand Pies
- Sweet Apple Hand Pies with Cheddar Shortcrust
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Peach Hand Pie Recipe
- 1 egg yolk beat with 1 tablespoon water, for brushing on top
- 1/2 tablespoon sugar for sprinkling on top
For the Peach Filling:
- Stir together all ingredients and let it sit at room temperature for 1 hour.
For the Pie Crust:
- Whisk together the flour and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks like coarse meal.
- Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together.
- Gather the dough together into 2 balls and then flatted each into a disk. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes.
To Assemble and Bake the Hand Pies:
- Lay a piece of parchment paper out on your work surface, place 1 disk of dough on the prepared parchment paper, and top with another piece of parchment (or if you have it, freezer paper works even better because it’s thicker). (Done this way, there is no need for flour to roll the dough out.)
- Working from the center out, roll the dough out to a circle about 12 inches in diameter. Use a 3-inch cookie cutter (or a glass with that diameter) to stamp out circles in the dough. Gather the scraps of dough, re-roll them, and repeat until the dough is gone (you should get about 16 circles from each disk of dough for a total of 32 circles from this recipe). You can chill the dough scraps at any point if it becomes too difficult to re-roll them out, or sprinkle on a little flour.
- Place 1 tablespoon of peach filling in the center of each circle of dough. Lightly wet your finger with water and run it on the dough along the outside of the peach filling (to help the other piece of dough stick on top). Place another circle of dough on top and crimp it with a fork. Continue this way until all the pies are formed. You should get 16 pies.
- Use a thin metal spatula to lift up each pie and arrange them on a large baking tray lined with parchment paper or a silpat liner. Use a paring knife to make a couple small slits in the top of each pie so steam can escape.
- Lightly brush the top of each pie with the egg yolk/water mixture and sprinkle on a little sugar.
- Bake the pies until they’re golden and flaky, about 20 minutes at 375F, rotating the tray once halfway through.
- Store any leftover pies layered between wax paper in a glass container at room temperature for up to 3 days. You can re-crisp them in a 350F oven before eating if desired.
- Instead of rolling your dough out between 2 sheets of parchment paper, you can sprinkle a little flour on your work surface, on your rolling pin, and on both sides of your disk of dough and roll out the dough on a smooth surface.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!