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If you have ever dreamed of biting into a warm, flaky pastry filled with sweet, juicy fruit, then this Peach Hand Pies Recipe is your new best friend. These little pockets of peachy goodness bring together a buttery handmade crust and a luscious spiced peach filling that feels like a hug in dessert form. Perfectly portable and generously filled, these pies capture the essence of summertime peaches and turn them into bite-sized delights that everyone will adore.
Ingredients You’ll Need
This recipe calls for simple, time-tested ingredients that each play a starring role in creating texture, flavor, and that irresistible golden look. From the rich combination of butter and shortening in the dough to the bright burst of fresh peaches enhanced with a hint of almond, every item is essential to the magic of these hand pies.
- 2 ½ cups all-purpose flour (318g): The foundation of the pastry, providing structure and tenderness when mixed properly.
- 1 teaspoon granulated sugar: Adds a touch of sweetness and helps with browning the crust.
- 1 teaspoon salt: Balances the flavors and enhances the pastry’s taste.
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g): Chilled butter creates those flaky layers everyone loves.
- â…“ cup solid shortening like Crisco (63g): Works alongside butter to keep the crust tender but sturdy enough to hold the filling.
- 6 tablespoons ice cold water, plus 1 tablespoon if needed: Brings the dough together without warming the fats, keeping it flaky.
- 1 large egg mixed with 1 tablespoon milk: Used for brushing on the pies to achieve that gorgeous golden sheen.
- 5 medium to large peaches: The star of the filling, providing natural sweetness and juiciness.
- ½ cup granulated sugar (110g): Sweetens the peach filling, enhancing its natural fruitiness.
- 2 tablespoons cornstarch: Thickens the filling so it doesn’t run out when baked.
- ¼ teaspoon cinnamon: Adds a warm, subtle spice that complements the peaches beautifully.
- Dash of table salt: Helps balance the sweetness in the filling.
- Juice of ½ a lemon: Adds brightness and prevents the peaches from browning.
- A few drops of almond extract: A heavenly flavor enhancer that makes the peaches taste even more irresistible.
- 1 cup powdered sugar (115g): For making the silky smooth icing to drizzle over the pies.
- 1 tablespoon milk or cream: Creates perfect icing consistency — adjust as needed.
- ¼ teaspoon almond extract: Adds a delicate nutty note to the icing, tying all the flavors together.
How to Make Peach Hand Pies Recipe
Step 1: Peel and Dice the Peaches
Begin by peeling those juicy peaches—don’t be shy, the fresher, the better! Once peeled, dice the peaches into small chunks that will fit comfortably inside your pies while still bursting with flavor.
Step 2: Macerate the Peach Filling
Place the diced peaches into a bowl with the granulated sugar. Let them sit for a few minutes; this starts to draw out their natural juices and makes the filling delightfully sweet and syrupy.
Step 3: Prepare the Pastry Dough
In a food processor or large bowl, combine the flour, sugar, and salt. Pulse in the cold butter and shortening until the mixture looks like coarse crumbs. Slowly add the ice cold water, just enough to bring the dough together. Divide into two disks, wrap them, and chill for at least 30 minutes to relax the gluten and chill the fats for flakiness.
Step 4: Cook the Peach Filling
Pour the peaches with their juices into a saucepan and bring to a boil. Whisk in cornstarch, cinnamon, salt, lemon juice, and almond extract. Cook until thickened to a perfect, spoonable consistency, then set aside to cool slightly.
Step 5: Roll Out and Assemble
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to create circles for your pies. Spoon the peach filling onto one half of each circle, leaving enough edge for sealing. Fold over, press the edges with a fork, and cut small vents to allow steam to escape during baking.
Step 6: Bake to Golden Perfection
Brush each pie generously with the egg and milk wash. Bake in a preheated oven until they turn a beautiful golden brown and the filling bubbles enticingly through the vents.
Step 7: Make the Icing and Finish
Mix powdered sugar with milk or cream and almond extract until smooth. Drizzle this luscious icing over the cooled hand pies to add that extra touch of sweetness and elegance.
How to Serve Peach Hand Pies Recipe
Garnishes
A light dusting of cinnamon sugar or a sprinkle of crushed toasted almonds on top of the icing can turn these hand pies into something truly special, adding subtle crunch and warmth.
Side Dishes
Serve these pies alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic, crowd-pleasing dessert experience. A cup of freshly brewed tea or coffee complements the sweet and fruity flavors beautifully.
Creative Ways to Present
Why not package them in individual parchment paper wraps tied with twine for a charming picnic treat? Or arrange a platter of these pies with a small bowl of whipped cream and fresh peach slices for an inviting brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
These Peach Hand Pies keep beautifully in an airtight container at room temperature for 3 to 4 days. Their flaky crust remains tender, and the peach filling keeps its vibrant flavor.
Freezing
If you want to enjoy these pies later, freeze them before baking by assembling the pies on a tray and freezing until firm, then transfer to a freezer bag. They can be frozen for up to 3 months for a quick and delicious treat anytime.
Reheating
To bring your pies back to life, reheat in a 350°F oven for about 10 to 15 minutes or until warm and crisp again. Avoid the microwave to keep that perfect flaky texture just right.
FAQs
Can I use frozen peaches for this Peach Hand Pies Recipe?
While fresh peaches are preferred for the best flavor and texture, you can use thawed frozen peaches if fresh ones aren’t available. Just be sure to drain any excess liquid to prevent soggy pies.
What can I substitute for shortening in the dough?
You can try using all butter, but the shortening helps keep the dough tender and flaky. If using only butter, be extra careful to keep everything cold for the best results.
Are these pies suitable for making in advance?
Absolutely! You can prepare and assemble the pies ahead of time and freeze them unbaked. Just pop them into the oven straight from the freezer, adding a few extra minutes to the baking time.
How do I avoid the filling from leaking during baking?
Properly sealing the edges with a fork and creating vents on the pie tops allows steam to escape without leaks. Also, thickening the filling well with cornstarch prevents it from being too runny.
Can I make these pies gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for pastry, you can enjoy a gluten-free version. Just be mindful that the texture may be a bit different, but still delicious!
Final Thoughts
There is something truly joyful about making and sharing these Peach Hand Pies Recipe with loved ones. They are a perfect way to celebrate the flavor of fresh peaches in a charming, delightful package. Once you try them, you’ll likely find yourself reaching for peaches all year round just to recreate this little slice of happiness. So grab your rolling pin and get ready to enjoy flaky, fruity perfection!
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Peach Hand Pies Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peach Hand Pies feature a flaky, buttery homemade pastry filled with a luscious peach filling, perfect as a delightful dessert or snack. The pies are baked to golden perfection and finished with a sweet almond-infused icing that adds a creamy, flavorful touch.
Ingredients
For the Pastry Dough
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½-inch pieces (4oz or 113g)
- â…“ cup solid shortening like Crisco (63g)
- 6 tablespoons ice cold water, plus 1 tablespoon if needed
For the Peach Filling
- 5 medium to large peaches, peeled and diced
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- Dash of table salt
- Juice of ½ a lemon
- A few drops of almond extract
For the Egg Wash
- 1 large egg mixed with 1 tablespoon milk
For the Icing
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream, more or less for desired consistency
- ¼ teaspoon almond extract
Instructions
- Peel and Dice Peaches: Carefully peel the peaches and dice them into small chunks to create the base for your delicious filling.
- Sweeten the Filling: Place the diced peaches in a bowl, sprinkle with ½ cup granulated sugar, and let them sit to macerate and release their juices.
- Prepare Pastry Dough: In a food processor or mixing bowl, combine 2 ½ cups flour, 1 teaspoon sugar, and 1 teaspoon salt. Pulse or mix in the cold unsalted butter and shortening until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 6 tablespoons of ice cold water, pulsing or mixing until the dough just comes together. Add 1 tablespoon more water if necessary. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
- Cook Peach Filling: Pour the peach juices from the macerated peaches into a saucepan. Add 2 tablespoons cornstarch, ¼ teaspoon cinnamon, a dash of salt, juice of ½ lemon, and a few drops of almond extract. Bring to a boil while stirring to thicken.
- Combine Peach Filling: Add the diced peaches back into the thickened juice mixture and stir well. Remove from heat and let the filling cool.
- Roll Out Dough: On a floured surface, roll out each dough disk to about 1/8-inch thickness. Use a round cutter to cut dough into circles approximately 4 inches in diameter.
- Assemble Pies: Place a spoonful of peach filling in the center of each dough circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and press edges together to seal. Cut small vents on top for steam to escape.
- Brush with Egg Wash: Whisk together the egg and 1 tablespoon milk, then brush the tops of the pies to ensure a beautiful golden finish.
- Bake: Preheat oven to 375°F (190°C). Place the pies on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown and cooked through.
- Make Icing: In a bowl, whisk together 1 cup powdered sugar, 1 tablespoon milk or cream, and ¼ teaspoon almond extract until smooth. Adjust consistency with more milk if necessary.
- Ice and Serve: Allow the pies to cool completely. Drizzle the almond icing generously over the top of each pie before serving.
Notes
- Ensure all fats are cold to achieve a flaky crust.
- If peaches are not in season, use frozen peaches thawed and drained well.
- Store pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat pies gently in the oven to retain crispness.
- Serve with vanilla ice cream for an extra indulgent treat.
