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Home » Recipes » Desserts » Sweet Pies and Tarts » Peach Hand Pie Recipe

Peach Hand Pie Recipe

August 7, 2020 by Faith Leave a Comment

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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!

Peach Hand Pie Recipe in Wooden Box on Top of Vintage Music Sheets

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 Pies with Fresh Peaches and Vintage Books in Wooden Crate Outside on Grass

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.

Easy Peach Hand Pies Recipe with Description

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
  • Salt
  • Butter
  • Cold water

Front View of Small Peach Pies Stacked in Wooden Box

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:

  1. Cut the butter into the flour with a fork, a pastry cutter, your fingertips, or a food processor until it looks like coarse meal.
  2. Add ice cold water a little at a time until it comes together as a ball of dough.
  3. Chill the dough.
  4. Roll it out!

Overhead View of Peach Hand Pie Recipe on Baking Tray

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

Peach Hand Pies in Dark Wooden Box with Old Books and Candle

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Peach Hand Pie Recipe in Wooden Box on Top of Vintage Music Sheets

Peach Hand Pie Recipe

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!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 minutes
Time for the Dough to Chill in the Fridge: 30 minutes
Servings: 16 hand pies
Calories: 191kcal
Author: Faith Gorsky

Ingredients

Peach Filling:

  • 2 small peaches washed and diced (not peeled)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter chilled and diced small
  • 6 tablespoons ice cold water plus more as needed

Other:

  • 1 egg yolk beat with 1 tablespoon water, for brushing on top
  • 1/2 tablespoon sugar for sprinkling on top
US Customary - Metric

Instructions

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.

Helpful Tips

  • 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.

Nutrition

Serving: 1hand pie | Calories: 191kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 130mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Peach Hand Pie Recipe Pin

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!

Filed Under: Sweet Pies and Tarts Tagged: Hand Pies, Peach Hand Pie, Peach Hand Pie Recipe, Peach Hand Pies, Peach Pie, Peaches

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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