There’s something irresistibly charming about hand pies – those perfectly portable, individually-sized treats that deliver all the joy of pie without needing a plate or fork. These Peach Hand Pies capture summer’s sweetness in a convenient, golden-brown package that’s impossible to resist. The combination of flaky, buttery crust and juicy, cinnamon-spiced peach filling creates a dessert that’s both nostalgic and impressive.
Whether you’re looking for a crowd-pleasing dessert for your next gathering or a special weekend baking project, these peach hand pies strike the perfect balance between rustic and refined. The best part? They’re surprisingly simple to make, even for novice bakers!
Why You’ll Love This
- Perfect portable dessert – no plates or utensils required!
- Easier than making a full pie but with all the same delicious flavors
- Customizable filling – use fresh peaches when in season or frozen any time of year
- Make-ahead friendly – prepare and freeze unbaked for fresh pies anytime
- Kid-friendly recipe that’s perfect for little helping hands
Ingredients
- 21 oz. can peach pie filling
- Refrigerated pie crust
- 1/2 cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- Vegetable oil for frying
Instructions
- Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
- Roll out your refrigerated pie crust. Use a 5-6″ bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
- Spoon about 2 tablespoons of peach pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing.)
- Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
- In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze. Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
- Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deep golden brown. Remove from oil and place on a paper towel.
- Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet or cooling rack.
- Repeat the frying and glazing process with the rest of the hand pies. Serve immediately.
Tips & Variations
- For extra flaky crust, freeze the assembled pies for 15 minutes before baking
- Swap peaches for other stone fruits like nectarines, plums, or a mix of summer berries
- Add a tablespoon of bourbon or vanilla extract to the filling for extra flavor
- For a time-saving shortcut, use high-quality store-bought peach preserves instead of making filling from scratch
- Make savory versions by filling with ham and cheese or spinach and feta
- For a fancier presentation, use a pie crust cutter to create decorative vents on top
Serving Suggestions
These peach hand pies are delicious on their own, but they reach new heights when served warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast of warm, flaky pie with cold, creamy ice cream is absolutely divine.
For a brunch setting, pair these hand pies with coffee or tea. They also make wonderful additions to picnic baskets or lunchboxes as a special treat!
Notes
- Store cooled hand pies in an airtight container at room temperature for up to 2 days
- Reheat in a 300°F oven for 10 minutes to restore crispness
- The filling should be thick enough to stay put when spooned – if too runny, cook a bit longer
- For perfectly golden crust, check pies at the 15-minute mark and rotate the baking sheet if needed
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Thaw frozen peaches completely and drain excess liquid before using. You may need to cook the filling slightly longer to achieve the right consistency.
Can I make my own pie crust instead of using store-bought?
Yes! Homemade pie crust works beautifully in this recipe. Use your favorite recipe that yields two 9-inch crusts.
How do I know when the hand pies are done baking?
The crust should be golden brown, and you might see some filling bubbling through the vent. The bottom should also be lightly browned.
Can I freeze these hand pies?
Yes! Freeze unbaked pies on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
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