Peach Hand Pies

Introduction

These peach hand pies capture the essence of summer in a perfectly portable form. You get a flaky, buttery crust filled with sweet, spiced peach filling that’s just bursting with flavor. They’re ideal for picnics, lunchboxes, or a simple, satisfying homemade dessert.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 3 minutes
• Total Time: Approximately 33 minutes (plus filling cooling time)
• 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

1. Prepare the filling: In a large saucepan over medium heat, combine the sliced peaches, granulated sugar, butter, and lemon juice. Cook, stirring occasionally, until the peaches soften and release their juices, about 10-15 minutes.
2. Thicken the filling: In a small bowl, whisk the cornstarch into the cold water until smooth. Slowly pour this slurry into the simmering peach mixture, stirring constantly. Add the cinnamon and nutmeg.
3. Cook until thickened: Continue to cook, stirring frequently, until the filling thickens noticeably and becomes glossy, about 3-5 more minutes. Remove from heat and let the filling cool completely to room temperature. (For faster cooling, spread it on a baking sheet).
4. Prepare the crust: While the filling cools, roll out your homemade pie crust or biscuit dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
5. Assemble the hand pies: Place a dough circle on your work surface. Spoon 2-3 tablespoons of the cooled peach filling onto the center of the circle, leaving a 1/2-inch border. Moisten the edges of the dough with water, fold it over to create a half-moon shape, and press the edges firmly to seal.
6. Crimp and vent: Use a fork to crimp the sealed edges. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
7. Cook the pies: Heat a deep fryer or a heavy-bottomed pot of oil to 350°F (175°C). Carefully fry the hand pies, 2-3 at a time, for about 3 minutes, flipping once, until they are golden brown and puffed. Alternatively, you can bake them in a 375°F (190°C) oven for 20-25 minutes until golden.
8. Cool and serve: Transfer the cooked pies to a wire rack set over a baking sheet to drain and cool slightly before serving.

Variations

• Baked, Not Fried: Brush the unbaked pies with an egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar before baking for a beautiful golden finish.
• Mini Pies: Use a smaller cutter to create bite-sized versions, adjusting the cook time down by a minute or two.
• Galette-Style: Skip the cutting and folding. Place a larger scoop of filling in the center of a dough circle, fold the edges up and over partially, and bake for a rustic look.
• Serve with a Dip: Offer small bowls of vanilla glaze, caramel sauce, or whipped cream for dipping.

Tips for Success

• Cool Filling is Crucial: Ensure the peach filling is completely cool before assembling. A warm filling will make the dough soggy and difficult to seal.
• Seal Tightly: A good seal is vital to prevent the filling from leaking during cooking. Press the edges firmly and crimp well with a fork.
• Don’t Overfill: It’s tempting, but overfilling will cause the pies to burst open. Stick to 2-3 tablespoons of filling per pie.
• Maintain Oil Temperature: If frying, use a thermometer. If the oil is too cool, the pies will be greasy; if too hot, they will brown before the inside cooks.

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 300°F (150°C) oven for about 10 minutes or in an air fryer for 3-4 minutes to restore crispness. Avoid the microwave, as it will make the crust soft.

FAQ

1. Can I use canned peaches?

While fresh or frozen are recommended for best texture and flavor, you can use well-drained canned peach slices in a pinch. Reduce the sugar slightly as canned peaches are often packed in syrup.

2. 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 until solid, and then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time.

3. Why did my pies burst open while frying/baking?

This is usually due to overfilling, an imperfect seal, or not creating steam vents in the top crust. Ensure you leave a border, seal well, and don’t skip the slits on top.

4. My filling is too runny. How can I fix it?

If the filling hasn’t thickened enough after adding the cornstarch slurry, continue to simmer it for a few more minutes. The cornstarch needs to reach a full boil to activate its thickening power. You can also add an extra teaspoon of cornstarch mixed with water if needed.

5. Can I use store-bought pie crust?

Absolutely. Using a good-quality store-bought pie crust or puff pastry is a great time-saver for this recipe.

6. Do I have to deep fry them?

No, frying is the method specified for the cook time, but baking is an excellent alternative. Bake at 375°F (190°C) for 20-25 minutes until golden brown.