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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!
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


Peach Filling:

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


  • 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.


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