Introduction
These peach hand pies capture the essence of a perfect summer pie in a portable, personal package. You’ll love the sweet, spiced peach filling wrapped in a flaky, golden crust—they’re the ideal treat for picnics, potlucks, or a simple homemade dessert.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Servings: 12
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
- Prepare the filling: In a large saucepan over medium heat, combine the sliced peaches, granulated sugar, butter, and lemon juice. Stir frequently until the mixture comes to a gentle simmer and the peaches begin to soften.
- Thicken the filling: In a small bowl, whisk the cornstarch into the cold water until smooth to create a slurry. Slowly pour the slurry into the simmering peach mixture while stirring constantly.
- Add spices: Stir in the ground cinnamon and ground nutmeg. Continue cooking for 2-3 more minutes, stirring constantly, until the filling has thickened significantly. Remove from heat and let it cool completely.
- Assemble the pies: Roll out your chosen homemade pie crust or biscuit dough to about 1/8-inch thickness. Cut into circles or squares of your desired size (typically 5-6 inches). Place a few tablespoons of the cooled filling onto the center of one piece of dough.
- Seal the pies: Brush the edges of the dough with a little water. Place a second piece of dough on top or fold the dough over to create a half-moon shape. Use a fork to crimp the edges firmly shut. Cut a small vent slit in the top of each pie.
- Cook: You have two options. For frying, heat oil to 375°F (190°C) and fry for about 3 minutes per side until golden brown. For baking, preheat oven to 375°F (190°C), place pies on a baking sheet, brush with an egg wash or milk, and bake for 20-25 minutes until golden. Let cool slightly before serving.
Variations
- Baking vs. Frying: For a lighter option, bake the pies as described. For a classic, flaky, and richer texture, fry them.
- Shapes: Use different cookie cutters (like hearts or stars) for a fun, themed presentation.
- Glaze or Sugar Topping: Brush baked pies with a simple powdered sugar glaze or dip the top of fried pies in cinnamon sugar while still warm.
- Serving Style: Serve them warm with a scoop of vanilla ice cream on the side or a dollop of whipped cream.
Tips for Success
- Ensure the peach filling is completely cooled before assembling the pies; a warm filling will make the dough soggy and difficult to seal.
- Don’t overfill the pies. Use just enough filling to leave a 1/2-inch border for sealing, which prevents leaks during cooking.
- For a crisp, non-soggy bottom crust when baking, place the baking sheet in the oven as it preheats.
- Seal the edges very well by pressing firmly with a fork; this is the best defense against the filling bubbling out.
Storage & Reheating
Store completely cooled hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes or in an air fryer for 3-4 minutes to restore crispness.
FAQ
Can I use canned peaches?
It’s not recommended. The recipe is formulated for the texture and moisture content of fresh or frozen peaches. Canned peaches are often too soft and syrupy.
Why is my filling runny?
This usually happens if the cornstarch slurry wasn’t cooked long enough to activate and thicken, or if the filling wasn’t allowed to cool and set completely before assembling.
Can I make these ahead of time?
Yes. You can prepare the filling up to 3 days in advance and store it covered in the refrigerator. You can also assemble the pies, freeze them on a baking sheet, and then store them in a freezer bag to cook directly from frozen (adding a few extra minutes to the cook time).
My dough is tearing. What should I do?
If the dough becomes too warm and sticky, place it in the refrigerator for 15-20 minutes to firm up. Also, avoid rolling it too thin.
Can I bake instead of fry?
Absolutely. Baking is a great alternative. Simply follow the baking instructions in Step 6 of the instructions.
How do I know when they are done frying?
The pies are done when they are a deep, golden brown on both sides, which typically takes about 3 minutes per side in oil heated to 375°F (190°C).