Introduction
Capture the taste of a perfect peach pie in a portable, personal package. These Peach Hand Pies are a delightful twist on the classic, with a flaky crust and a sweet, spiced filling you can enjoy on the go. You’ll love the perfect balance of juicy peaches, cinnamon, and nutmeg in every bite.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Servings: 12 hand pies
Ingredients
- 3 to 3 1/2 pounds peaches (peeled, pitted and sliced) ((use fresh or frozen))
- 1 1/2 cups granulated sugar ((adjust as needed))
- 1/4 cup (1/2 stick) butter
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Homemade pie crust or biscuit dough
Instructions
- In a large saucepan, combine the sliced peaches, granulated sugar, butter, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches release their juices and the mixture begins to simmer.
- In a small bowl, whisk the cornstarch into the cold water until completely smooth to create a slurry.
- Once the peach mixture is simmering, stir in the cornstarch slurry, cinnamon, and nutmeg. Continue to cook, stirring constantly, until the filling thickens and becomes glossy, about 2-3 minutes. Remove from heat and let cool completely.
- While the filling cools, prepare your dough. Roll out the homemade pie crust or biscuit dough to about 1/8-inch thickness. Cut into 12 circles or squares, approximately 5-6 inches in diameter.
- Place a generous spoonful of the cooled peach filling onto the center of half of the dough pieces, leaving a 1/2-inch border around the edges.
- Moisten the edges of the filled dough with water, then place a second piece of dough on top. Crimp the edges firmly with a fork to seal.
- Cut 2-3 small slits in the top of each hand pie to allow steam to escape.
- Cook using your preferred method: either deep fry at 375°F (190°C) for 2-3 minutes until golden brown, or bake in a preheated 400°F (200°C) oven for 18-22 minutes until golden. The 3-minute cook time listed is specific to the frying method.
Variations
- Sugar Dusting: Brush the tops with milk or egg wash before baking and sprinkle with coarse sugar for a sparkling, crunchy finish.
- Different Shapes: Use fun-shaped cookie cutters (like hearts or stars) for a festive look, making sure to have a matching top and bottom for each pie.
- Alternative Cooking: Instead of frying or baking, you can cook these on a lightly greased griddle or in a skillet over medium heat for a few minutes per side until golden.
- Glaze Drizzle: After the pies have cooled slightly, drizzle them with a simple powdered sugar and milk glaze for extra sweetness.
Tips for Success
- Ensure the peach filling is completely cool before assembling; a warm filling will make the dough soggy and difficult to seal.
- Don’t overfill the hand pies. Using about 2 tablespoons of filling per pie helps prevent leaks during cooking.
- For a perfect golden-brown crust when baking, chill the assembled hand pies in the refrigerator for 15 minutes before they go into the oven.
- Seal the edges thoroughly by pressing down with the tines of a fork; this creates a tight seal and an attractive pattern.
Storage & Reheating
Store cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven or toaster oven for 5-10 minutes to restore the crust’s flakiness.
FAQ
Can I use canned peaches?
Yes, you can use canned peaches in a pinch. Make sure to drain them very well and reduce the sugar slightly, as they are often packed in syrup.
Why is my filling runny?
This usually means the filling wasn’t simmered long enough after adding the cornstarch slurry, or the slurry wasn’t properly mixed. The mixture must come to a simmer and thicken visibly before you remove it from the heat.
How do I prevent the pies from bursting open while cooking?
Avoid overfilling, ensure the edges are well-sealed, and don’t forget to cut steam vents in the top crust. Also, letting the filling cool completely is crucial.
Can I make these ahead of time?
Absolutely. You can prepare the filling up to 3 days in advance and store it in the refrigerator. You can also assemble the pies, freeze them on a baking sheet, and then store them in a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the baking time.
What’s the best way to reheat them?
The oven or toaster oven is best to keep the crust crisp. The microwave will make the crust soft and chewy.
Is the 3-minute cook time accurate?
Yes, for deep frying. If you choose to bake the hand pies, the cook time will be significantly longer, around 18-22 minutes.