These Peach Hand Pies are flaky, golden, and filled with a sweet cinnamon-spiced peach filling made from fresh ripe peaches. Perfectly portable and easy to make, this homemade hand pie recipe is ideal for summer desserts, parties, or make-ahead treats.
These baked Peach Hand Pies are everything I love about pie, just scaled down into perfectly handheld little parcels. Flaky crust, juicy peach filling, and that just-baked bakery smell filling the kitchen. They feel special without being fussy.
These small mini pies are great warm, great at room temperature, and honestly, hard to stop eating. If you love classic peach pie but want something easier to serve and share, this recipe is it.
What I Love About This Recipe
- I love how approachable these hand pies are. You get all the flavors of homemade peach pie without worrying about slicing or serving a whole pie. They’re tidy, portable, and party-ready.
- The peach filling is simple but perfectly balanced. Cooking it first concentrates the flavor and prevents soggy crusts, which makes a huge difference in the final texture.
- The flaky pie dough puffs beautifully in the oven. Brushing with egg wash and sprinkling with sugar gives the tops a golden finish that looks bakery-worthy.
- This recipe is flexible and seasonal. You can easily swap in other fruits depending on what’s ripe, making it a year-round favorite.
Equipment You May Need
- Baking Sheets – Hold the hand pies as they bake and puff.
- Parchment Paper – Prevents sticking and makes cleanup easy.
- Small Saucepan – Used to cook down the peach filling.
- Rolling Pin – Helps roll the dough evenly.
- Pastry Brush – For brushing on the egg wash.
(Full printable recipe card is at bottom of post.)
Peach Hand Pies Ingredients
For the Pie
- Pie Dough – Chilled dough is easier to roll and gives the flakiest crust.
- Fresh Peaches – Ripe, juicy peaches provide natural sweetness and flavor.
- Granulated Sugar – Sweetens the filling without overpowering the fruit.
- Vanilla Extract – Adds warmth and depth.
- Ground Cinnamon – Brings a cozy spice note.
- Salt – Balances the sweetness and enhances flavor.
For the Egg Wash
- Egg – Creates a golden, glossy finish.
- Granulated Sugar – Adds sparkle and light crunch on top.
How to Make Peach Hand Pies
Step One: Prepare the Dough
You can make your own dought (directions below) or use premade refrigerated dought. Make sure dough is cold before starting.
Step Two: Preheat the Oven
Preheat the oven to 450°F. Line baking sheets with parchment paper and set aside.
Step Three: Make the Peach Filling
In a small saucepan over medium heat, combine the chopped peaches, granulated sugar, vanilla extract, cinnamon, and salt. Cook for 7 to 10 minutes, stirring occasionally, until the peaches are soft and the mixture thickens. Spoon the filling into a small bowl, cover with plastic wrap, and refrigerate until completely cool, about 30 minutes.
Step Four: Roll and Cut the Dough
Roll out half of the chilled pie dough on a lightly floured surface to about ⅛-inch thickness. Cut into 4-inch circles. Gather scraps, re-roll, and cut more rounds. Repeat with remaining dough. Place the dough rounds on the prepared baking sheets.
Step Five: Assemble the Hand Pies
Lightly brush the outer edges of each dough round with beaten egg. Using a slotted spoon, place about 2 teaspoons of cooled peach filling in the center of each round. Fold over into half-circles and press the edges together to seal. Brush the tops with more beaten egg and sprinkle with the remaining teaspoon of sugar.
Step Six: Bake the Hand Pies
Bake for 16 to 20 minutes, rotating pans halfway through, until the pies are puffed and golden brown. Cool slightly, then transfer to a wire rack to finish cooling.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve these from-scratch hand pies warm with vanilla ice cream or whipped cream.
- Dust lightly with powdered sugar once cooled.
- You can drizzle a little vanilla glaze or caramel icing on top.
- Enjoy at room temperature for easy serving.
Quick Tips for Best Results
- Cool the filling completely before assembling.
- Don’t overfill or the pies may leak.
- Seal edges well to keep the filling inside.
- Instead of baking, you can bake these hand pies in the air fryer, or if you prefer them fried, you can fry them in oil on the stovetop.
Peach Hand Pies FAQ
How should I store the Peach Hand Pies?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Can I freeze the Peach Hand Pies?
Yes. Freeze baked and cooled pies for up to 2 months. Reheat frozen pies in the oven until warmed through.
How long will the Peach Hand Pies last?
They’re best the day they’re made, but stay tasty for several days when stored properly.
Substitutions?
Swap peaches for apricots, nectarines, plums, blueberries, raspberries, pear, or apples. Instead of a homemade pie crust, you can use premade pie dough or empanada dough.
Can I use low-fat ingredients?
Pie dough relies on fat for flakiness, so low-fat substitutions are not recommended.
What else can I add to this recipe?
Try adding a pinch of nutmeg, ginger, or a splash of lemon or orange juice to the filling. You can add a little almond extract or maple extract to the pie dough or filling.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use vegan pie dough and a plant-based milk wash instead of egg.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free -Try a gluten-free pie dough.
Other Peach Recipes You May Enjoy
- Simple Peach Cobbler – A classic cobbler from-scratch and loaded with peaches.
- Easy Peach Crumb Bars – A cross between Peach Pie and Peach Cookies!
- Mini Blueberry Peach Crostatas – An easy free-form rustic Italian pie recipe.
Hope you enjoy this Peach Hand Pies recipe for fun individual pies. Tell me in the comments how you served them.
If you like pie, you may also like these easy German Chocolate Pie Bars!
Peach Hand Pies
Ingredients
Pie Dough:
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup cold unsalted butter cubed
- ¼ cup shortening
- 3 to 6 tablespoons ice cold water
Pies:
- Flour for dusting the work surface
- 3½ cups peeled finely chopped fresh ripe peaches (3 or 4 peaches)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Egg Wash:
- 1 large egg beaten
- 1 teaspoon granulated sugar
Instructions
Pie Dough:
- In a medium bowl, stir together the flour and salt for the pie dough.
- Add the butter and shortening to the dry ingredients. Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
- Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before using.
Pies:
- Preheat the oven to 450˚F. Line baking sheets with parchment paper.
- In a small saucepan over medium heat, heat the chopped peaches, ¼ cup granulated sugar, vanilla, cinnamon, and salt. Cook about 7 to 10 minutes, stirring occasionally, until mixture is thickened and peaches are soft. Spoon into a small bowl, cover with plastic wrap, and refrigerate until completely cool, about 30 minutes.
- Meanwhile, roll out half of the chilled pie dough on a lightly floured surface, to about ⅛ inch thick. Cut out 4-inch circles. Gather the dough scraps, roll out again, and cut out more rounds. Repeat with the remaining dough. Place the rounds on prepared baking sheets.
- Lightly brush the outside rim of each crust round with a little beaten egg. With a slotted spoon, spoon about 2 teaspoons of cooled peach filling in the center of each round. Fold the rounds over into half-circles, and press the seams together to seal with your fingers or back of a fork. Brush the tops of the pies with a little more beaten egg, and sprinkle the remaining teaspoon of sugar on top of the pies.
- Bake the pies for about 16 to 20 minutes or until puffed and golden brown, rotating pans halfway through baking. Cool slightly, then transfer the pies to a wire rack to finish cooling.
Notes
- Rolling out the dough on a nonstick mat makes it easy to pick up the rounds after they’re cut.
- Instead of peach, try other fruit such as apricots, nectarines, or plums.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
