Peach Hand Pies

Introduction

You get all the nostalgic flavor of a classic peach pie in a perfectly portable, single-serving package. These hand pies feature a juicy, spiced peach filling wrapped in your favorite flaky crust, and they come together faster than you think. They’re the ideal treat for picnics, lunchboxes, or a simple summer dessert.

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

1. In a large pot over medium heat, combine the peaches, granulated sugar, butter, and lemon juice. Cook, stirring occasionally, until the peaches soften and release their juices, about 10-15 minutes.
2. In a small bowl, whisk the cornstarch into the cold water until smooth to create a slurry.
3. Gently stir the cornstarch slurry into the simmering peach mixture. Continue to cook, stirring constantly, until the filling thickens and becomes glossy, about 2-3 minutes.
4. Remove the pot from heat and stir in the ground cinnamon and ground nutmeg. Allow the filling to cool completely to room temperature; you can spread it on a baking sheet to speed up the process.
5. While the filling cools, roll out your homemade pie crust or biscuit dough to about 1/8-inch thickness. Cut out 12 circles, each approximately 5-6 inches in diameter. Re-roll scraps as needed.
6. Place a generous 2-3 tablespoons of the cooled peach filling onto one half of each dough circle, leaving a 1/2-inch border.
7. Fold the empty half of the dough over the filling to create a half-moon shape. Use a fork to firmly crimp the edges closed. Use the tip of a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
8. Heat a deep fryer or a large, heavy-bottomed pot of oil to 375°F (190°C). Carefully fry the hand pies, 2-3 at a time, for about 2-3 minutes per side, or until they are deeply golden brown and crisp.
9. Transfer the fried pies to a wire rack set over a paper towel-lined baking sheet to drain and cool slightly before serving.

Variations

• Baked Option: Skip the frying. Brush the assembled hand pies with an egg wash, sprinkle with coarse sugar, and bake on a parchment-lined sheet at 375°F (190°C) for 20-25 minutes until golden.
• Dusting: Instead of a wet glaze, dust the cooled fried pies with powdered sugar or a mix of cinnamon and sugar.
• Shape Variation: Use a square of dough to create a triangle-shaped pie, or use a round cookie cutter for smaller, bite-sized pies, adjusting the cook time.
• Flavor Twist: Add a drop of almond extract to the peach filling along with the spices for a subtle depth of flavor.

Tips for Success

• Ensure the filling is completely cool before assembling; a warm filling will make the dough soggy and difficult to seal.
• Don’t overfill the hand pies, as this can cause them to burst open during frying.
• Maintain a consistent oil temperature of 375°F for frying. Use a thermometer for accuracy to ensure a crisp crust that isn’t greasy.
• Let the fried pies rest on a wire rack instead of paper towels alone; this prevents the bottom from getting soggy.

Storage & Reheating

Store cooled hand pies in an airtight container at room temperature for up to 2 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in a 350°F oven or toaster oven for 5-10 minutes until warm and crisp.

FAQ

Can I use canned peaches?

Yes, you can use well-drained canned peaches. Since they are softer, reduce the initial cooking time to about 5 minutes. You may also want to reduce the sugar slightly.

My filling is too runny. What happened?

This usually means the filling wasn’t simmered long enough after adding the cornstarch slurry, or the slurry wasn’t fully incorporated. Make sure the mixture comes to a full simmer and thickens visibly before cooling.

Why did my pies burst open in the fryer?

This is typically due to overfilling, not sealing the edges tightly enough, or not venting the top with steam slits. Ensure you crimp firmly and leave that 1/2-inch border.

Can I make these ahead of time?

Absolutely. You can prepare the filling up to 2 days in advance and store it covered in the refrigerator. You can also assemble the pies and freeze them raw, then fry directly from frozen, adding an extra minute or so to the cook time.

Do I have to peel the peaches?

For the smoothest filling texture, peeling is recommended. You can easily peel fresh peaches by scoring an “X” on the bottom and blanching them in boiling water for 30 seconds, then transferring to an ice bath. The skins will slide right off.

What’s the best oil for frying?

Use an oil with a high smoke point and neutral flavor, such as vegetable, canola, or peanut oil.