Roasted peaches combined with buttery, flaky pie crust create the most incredible Peach Hand Pies you'll ever taste. Roasting the peaches brings out more of their natural sweetness and leaving the peach skin on creates a pie filling that looks amazing and tastes great. Below I share my method and tips and tricks so you can recreate these at home.
Jump to:
- Ingredients for These Peach Hand Pies
- How to Make Peach Hand Pies
- How to Make the Homemade Peach Filling
- How to Make the Pie Crust
- How to Bake the Peach Hand Pies
- How to Serve the Pies
- How to Store the Pies
- How to Freeze Hand Pies
- Pro Tips for Making This Recipe
- Recipe - Frequently Asked Questions
- If You Like This Recipe, Try These Recipes
- Baked Peach Hand Pies
Hand pies are a great treat. They're portable no-fuss desserts that you can enjoy at home, at a picnic or on a road trip. My favorites on the blog are my blackberry hand pies, followed by this peach version.
What sets this recipe apart from most peach hand pie recipes is roasting the peaches first. As I said earlier roasting the fruit brings out more of the natural sweetness and creates a jammy texture with just a little lemon juice and sugar. The pie crust is almost equal parts flour and butter which creates lots of delicious buttery layers.
These delicious peach hand pies were one of the early recipes on my food blog. I just learned how good roasting fruit tastes using strawberries, so when local peaches appeared in the market I decided to experiment with roasting peaches similar to the strawberries. The taste was amazing so now every year I roast a big batch of peaches.
I hope you try this recipe. And for more versions bookmark my Strawberry Hand Pies and Rhubarb Hand Pies for springtime.
Ingredients for These Peach Hand Pies
Below are the ingredients you'll need for these delicious hand pies:
Peach Filling
- Fresh Peaches: Use local freestone peaches. Freestone means that the flesh of the peach easily separates from the pit. The peel is left on the peaches because it adds flavor and helps thicken the peaches. You can also use frozen peaches for this recipe, but you may need to roast them longer because of the extra water.
- Granulated Sugar: The sugar adds sweetness and creates a jammy texture. The amount of sugar can easily be adjusted according to the desired sweetness, but don’t use less than 1/2 cup.
- Lemon Juice: Adds brightness to the final peach flavor.
- Pure Vanilla Extract: Vanilla extract elevates the natural flavor of the peaches.
Flaky Pie Crust
- Unbleached All-Purpose Flour. Provides the structure for the pie crust.
- Cold Unsalted Butter. Butter provides the flavor and flakiness of the pie. Use unsalted butter, because different brands of salted butter contain different amounts of salt and it's better to control the salt by adding salt.
- Kosher Salt. The salt enhances the flavor of the pie crust.
- Granulated Sugar. Sugar adds a little sweetness and helps with the browning of the dough as it bakes.
- Ice Cold Water. Water holds everything together. Ice cold water helps ensure that the butter stays cold. The recipe calls for 1/2 cup of water. The dough will be a little wet, but as it rests and chills it will absorb the water. Start with half the water and add the remaining water 1 tablespoon at a time. In most instances you'll use all the water, but I've found that during the winter I might not use all the water because of the moisture in the air.
How to Make Peach Hand Pies
This is one of my favorite recipes on the blog and one that I make almost every year. The recipe has two parts - the peach filling and the pie crust.
The peach filling can be made up to a week in advance and stored in the refrigerator. The pie crust can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.
So let’s start with the peach filling.
How to Make the Homemade Peach Filling
Making the peach filling is straightforward and absolutely delicious. Not only does it taste amazing, but the color is beautiful.
This recipe makes more than you’ll need for the hand pies, but I use the leftover peaches on my yogurt or toast. You can also freeze the peach filling for later.
Step 1: Wash the peaches, cut them in half and then cut them into 1/2-inch chunks.
Step 2: Place the peaches in a large bowl, add the lemon juice, and sugar, and use a large spoon to gently mix the ingredients together.
Step 3: Spread the peaches on a parchment-lined baking sheet into a single layer.
Step 4: Roast the peaches, stirring occasionally as the peaches cook.
As the peaches roast they combine with the juices from the peach. When the juices are bubbling all around the peaches they are done.
Remove the peaches from the oven and scrape them into a large heat-proof bowl. Use a rubber silicone spatula to make sure you get as much juice as possible from the pan.
Set aside this beautiful peach filling to cool to room temperature. If making the filling in advance store the peaches in the refrigerator until ready to use. The peach juice should be a lovely sunset orange with hints of pink, red, and yellow.
How to Make the Pie Crust
I love making this pie dough. I learned to make the dough before I started the blog and since then have used for some of favorite recipes, including strawberry hand pies. It's tender and buttery and absolutely delicious.
For the best results use cold butter straight from the refrigerator and ice-cold water. Because I make pies throughout the year I keep a small jar of water in the refrigerator so I always have ice water.
Step 1: Cut the butter into ½-inch cubes and place them back in the refrigerator for 10 minutes.
Step 2: Place the flour, sugar, and salt in a large bowl and whisk until well combined.
Step 3: Add the butter to the bowl and use your hands to toss the butter into the dry ingredients until the cubes of butter are coated.
Step 4: Smash each cube of butter until they’re all flat and about the size of a quarter.
Step 5: When all the butter is smashed, add the ice-cold water and fold it into the dough with a rubber spatula.
At this point the dough should still be cool to the touch. However, if the dough feels warm or butter is not holding it shape, stick the dough in the refrigerator for 30 minutes to chill and firm up the butter.
Step 6: Use the knuckles of one of your hands to smear the dough up the sides of the bowl. Work your way all the way around the bowl until all the dough has been smeared.
Step 7: Pour the dough onto a well-floured work surface.
The dough should feel moist and soft and still be a little cool to the touch.
Step 8: Form the dough into a rectangle with the short end facing you. The dough will still be shaggy and crumbly at this point, but it should be still cool to the touch.
Step 9: Form the dough into a rectangle with the short end facing you. The dough will still be shaggy and crumbly at this point, but it should be still cool to the touch.
The dough will be a little sticky and soft, but a little flour on your hands and on top of the dough will make it easier to work with.
If you're making the dough on a warm day the dough may become too soft. If that happens stick the dough in the refrigerator for 30 minutes, then finish making the dough.
Step 10: Fold the dough into thirds using a letter fold. Rotate the dough a quarter-turn, Press it out into a rectangle with your hands. Repeat the folds and turns two more times.
Step 11: Repeat the steps of rolling dough and folding it into thirds two more times.
Step 12: Fold the dough into thirds using a letter fold. Rotate the dough a quarter-turn, Press it out into a rectangle with your hands. Repeat the folds and turns two more times.
Step 13: Repeat the steps of rolling dough and folding it into thirds two more times.
Step 15: Form the dough into an 8x10-inch Erectangle. Cut it into two equal pieces and wrap each piece in plastic wrap. Chill the dough for at least one hour and up to 2 days before making the hand pies.
How to Bake the Peach Hand Pies
Now we come to the best part - putting together the hand pies. To maximize the number of pies you can get from this recipe divide the dough into 55 gram portions which is about what you need to make a 4-inch round.
Step 1: Remove the pie dough from the refrigerator and let it sit at room temperature for 10 minutes.
Step 2: Cut the dough into pieces that weigh about 55 grams each. If the weather is warm store half of the pieces in the refrigerator until ready to roll them out.
Step 3: Roll the dough out until it is a little bigger than a 4-inch round biscuit or cookie cutter and 1/8-inch thick. With a 4-inch cutter cut out the pastry rounds.
Step 4: Place a 1-1/2 to 2 tablespoons of the peach filling in the center of the dough. Brush the edges of the circle with egg wash and then place another dough circle on top.
Step 5: Press the edges of the dough together and seal the edges with the tines of a fork.
Step 6: Brush the top of each pie with an egg wash. Chill the pies for 30 minutes.
If the weather or your house is warm, the dough may become too soft to work with. If that happens, stick the dough in the refrigerator and chill for 30 minutes.
Step 7: Remove the pies from the refrigerator and place them on a parchment paper-lined baking sheet. Sprinkle the tops with the sugar-cinnamon mixture.
Step 8: Bake the pies at 400 degrees F until they’re dark golden brown and have doubled in height. The baking time may vary based on your oven.
Remove the hand pies from the oven. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
How to Serve the Pies
The peach hand pies are best eaten when warm. And while they taste great by themselves, a big ole scoop of vanilla ice cream would taste great with these pies also.
How to Store the Pies
After the pies are baked, they can be stored at room temperature for up to two days in an airtight container. They can be stored in the refrigerator for up to a week. Rewarm the pies in the oven at 300 degrees F until they are warm (not hot) to the touch.
How to Freeze Hand Pies
The unbaked hand pies can be frozen for up to 2 months. Place them in a single layer on a baking sheet and freeze for 24 hours. Put them in a freezer bag.
When ready to bake preheat the oven. Remove the pies from the freezer, brush with egg wash, sprinkle with sugar, and bake the pies until they’re golden brown. The time will vary because they’re frozen.
Pro Tips for Making This Recipe
- To ensure the best dough possible, weigh the flour and butter on a food scale and use cold butter and ice-cold water.
- Use a biscuit cutter or a cookie cutter to cut the dough circles. The sharp edges of these cutters will ensure a clean cut which will allow the pies to rise in the oven. Don't use a drinking glass or a jar lid to cut the dough
- Keep a one-pint jar of water in the refrigerator to ensure you always have cold water for your pie crust.
- Use peaches that taste good without sugar. Starting with fruit that tastes good will ensure the best hand pies
Recipe - Frequently Asked Questions
Yes, you can use frozen peaches. Follow the recipe to roast the peaches until the sugar syrup is bubbling and noticeably thickened.
Yes, you can use store-bought crust but the pies won't rise as high as with the homemade pie crust. However, you will get similar results with store bought puff pastry.
Yes, you can assemble the pies and store them in the refrigerator for up to 2 days covered with plastic wrap. When ready to bake them brush them with egg wash, sprinkle with the sugar-cinnamon mixture, and bake following recipe instructions. See the recipe notes for how to freeze the hand pies.
Did you make these delicious hand pies? If so, please leave a rating and a comment below.
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If You Like This Recipe, Try These Recipes
Baked Peach Hand Pies
Ingredients
Pie Dough
- 2-3/4 cups (400 grams) all-purpose flour
- 1 tbsp kosher salt
- 2 cups (454 grams) unsalted butter, cold and cubed (82% butter fat preferred)
- 1/2 cups ice water
Roasted Peaches
- 2 pounds (900 grams) peaches
- 2 tablespoons lemon juice
- 1 cup (200 grams) white sugar
- 1-1/2 teaspoons pure vanilla extract
Egg Wash
- 1 large egg beaten
- 1 teaspoon milk or water
Sugar-Cinnamon Topping
- 3 tablespoons (37 grams) white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Pie Dough
- Cut the butter into 1/2-inch cubes and then place it back in the refrigerator to chill for 15 minutes.
- Add the flour and salt in a large bowl and whisk to combine. Add the cold cubed butter and use your fingers to smush the butter into flat pieces. Continue smashing the butter until all of it is flattened and pieces are about the size of quarters.
- Add about 4 tablespoons of water initially and quickly fold it in with a wooden spoon to distribute the water. Add the remaining water and mix it into the dough.
- Keep the dough in the bowl. Use your knuckles or the palm of your hand to smear the dough up the sides of the bowl. Once you've done this all the way around the bowl. fold the dough over itself to pick up any dry bits from the bottom of the bowl.
- Pour the dough onto a floured work surface. Press the dough into a rectangle, lightly flour the top and use a rolling pin and roll it out to a rectangle, approximately, 10 x 8-inches. Use a bench scraper to fold the top third of the dough towards the center. Fold the bottom portion of the dough over the first fold creating a letter fold.
- Turn the short end of the dough towards you. Roll the dough again into a 10 x 8-inch rectangle. Fold the dough again into the letter fold. Turn the short end of the dough towards you. Repeat the steps to roll out the dough and fold it one more time.
- Chill the dough for at least 45 minutes. The dough can be refrigerated for up to 3 days or frozen for up to 1 month.
Roasted Peaches
- Preheat the oven to 400 degrees F.
- Cut the peaches into small chunks, about 1/2-inch. Please the peaches in a large bowl and add the lemon zest, lemon juice, and the sugar. Line a metal sheet pan with parchment paper, pour the peaches onto the pan into a single layer and place in the oven.
- Roast the peaches for 15 minutes and then stir the peaches. The peaches should begin the release their juices. Stir the peaches every 10 minutes after that, until the peach syrup begins to bubble. Wait until the peach syrup is bubbling all around the pan and appears to thicken.
- Remove the peaches from the oven and scrape them into a heat-proof container to cool to room temperature. Once the peaches have cooled stir in the vanilla extract.
- The peaches can be roasted and refrigerated up to 1 week in advance of making the hand pies. The roasted peaches are not only good as a pie filling, but ice cream topping or an addition to your oatmeal.
Pie Assembly
- Remove the dough from the refrigerator and cut it in half. Leave one piece out and place the other half, wrapped in plastic back in the refrigerator. If the dough has been in the refrigerator overnight let it sit at room temperature for about 15 minutes to make it easier to roll.
- NOTE: I use a 3.75 inch round cutter, which is the maximum size in my cutter set.
- Beat one whole egg in a small bowl and set aside. The egg wash will be used to seal the individual pies.
- Cut the dough into 10 equal pieces that weigh about 55 grams each. Roll each piece out to an approximate 4-inch square. Use the cookie cutter to cut out the circle. Repeat this step for the other pieces of dough. If it's warm in your kitchen, store half of the dough pieces in the refrigerator until you're ready to roll them out.
- Place about 1 to 1-1/2 tablespoons of peach filling in the center of one circle. Brush the edges of the dough circle with the egg wash using a pastry brush, place a second dough circle on top and gently stretch it to meet the edges of the bottom circle. Use a fork to seal the edges.
- Lightly flour a sheet tray or cutting board and place the pies on the sheet tray and chill for at least 30 minutes. Repeat these step with the remaining dough.
- Preheat the oven to 400 degrees F.
- Combine the sugar, cinnamon and nutmeg. Remove the pies from the refrigerator and place on parchment lined baking tray. Heavily sprinkle each pie with sugar cinnamon mixture and cut an X into the top of each pie.
- Bake the pies for approximately 16-20 minutes, until the tops and edges are browned and the pies should double in height. Remove the pies from the oven. Let them cool for 5 minutes on the baking sheet then move them to a wire rack to finish cooling. The pies can be eaten warm or completely cooled to eat later.
How to Store
- The pies can be stored at room temperature in an airtight container for up to 2 days. They can be stored in the refrigerator in an airtight container for up to one week.
tanyaott says
Ummm, these look AMAZING!!
Cheryl says
Thank you. I really enjoyed making these.
Marisha says
Hey Mrs. Cheryl. I'm going to try the vegan version of this for the holidays. It looks amazing!!
Cheryl Norris says
Hi Marisha, I would love to hear about vegan version turns out. Please let me know.
Suevv says
I’ve owed you thanks for this recipe for a couple years now. Roasting fruit for pies has been a revelation for me. No more watery pies!! I’ve done this with peaches, apples, strawberry rhubarb. What a magical recipe. Thanks!!
Cheryl Norris says
Hi Suevv
Thank you for writing and letting me know how much you enjoy this tip for roasting fruit. I'm so glad to hear that it has helped you with your pies. I also love roasting strawberries.