These peach hand pies are sweet, crunchy and golden with buttery pastry and topped with a juicy peach filling. It’s packed with everything you love about peach cobbler in a fun, portable treat that’s perfect for summer parties, lunchbox desserts, picnics, potlucks, or after-dinner sweets. As soon as peach season starts, this is one of the first recipes we make!
Why You’ll Love These Peach Hand Pies
Peach Hand Pie is the perfect dessert when you want the taste of pie without having to cut and serve it. It’s portable, kid-friendly, and easy to make ahead of time.
You’ll love this recipe because:
- Made with fresh or frozen peaches.
- Crispy, golden and perfectly sweet.
- Easy to serve and share.
- Perfect for picnics and parties
- Friendly and fun for children
- It’s delicious eaten with glaze, powdered sugar, and ice cream.
Made with fresh or frozen peaches and a simple pie crust, these mini peach pies are easy to assemble and even easier to serve. Each bread is baked to a soft crust, warm peach filling, and a simple glaze or sprinkle of granulated sugar on top.
Tips for the Best Peach Hand Pies
Let the filling cool before assembling
Warm filling can cause pie dough to soften and make hand pies more difficult to seal. First, let the peach inside cool completely.
Don’t fill it too much
Too much of the filling may leak out during baking. All you need is a small spoon in the center.
Seal the edges well
Use a fork to press the edges firmly. This will help keep the filling inside while the pie bakes.
cut steam vent
A small slit at the top of each hand pie allows steam to escape and prevents the pie from bursting.
Use parchment paper
As the pie bakes, the filling may bubble a little, and parchment paper makes cleanup much easier.
Fresh and frozen peaches
Fresh peaches are great when they’re in season, but frozen peaches are just as beautiful. If using frozen peaches, thaw and drain them first to prevent the filling from becoming too runny.
Canned peaches also work in a pinch. Drain the water well, and if you put it in syrup, slightly reduce the amount of sugar added.
easy transformation
Peach Blueberry Hand Pie
Add ½ cup blueberries to the peach filling for a bright summer berry twist.
Peach Raspberry Hand Pie
If you want a combination of sweet and sour flavors, add raspberries.
Brown Sugar Peach Hand Pie
Using brown sugar in the filling deepens the caramel-like flavor.
Cream Cheese Peach Hand Pie
Add another spoonful of sweet cream cheese underneath the peach filling before sealing.
Air Fryer Peach Hand Pie
Cook hand pies in the air fryer at 350°F for 8 to 10 minutes or until golden and crispy. Work in batches to avoid overlapping.
What to Serve with Peach Hand Pies
Peach hand pies are delicious on their own, but they also go well with:
- vanilla ice cream
- whipped cream
- Greek Yogurt
- fresh strawberries
- lemonade
- iced tea
- Brunch Spread
- picnic lunch
Perfect for summer cookouts, lunchbox snacks, birthday parties, and easy family desserts.
Pre-made and stored
Peach hand pies can be made ahead and stored at room temperature for up to 1 hour. 2 days Or place in the refrigerator for up to 1 hour. 5 days.
To freeze, place baked and cooled hand pies in a freezer-safe bag or container and freeze for up to 1 hour. 2 months. Place in the oven or air fryer and reheat until warm and crispy.
For best texture, add glaze after reheating.
Family Favorite Pie Recipe:
Peach Hand Pie
These delicious peach hand pies are sweet, crunchy and golden with buttery pastry and topped with a juicy peach filling.
Serving Size: 10
- Add chopped peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt to a small saucepan. Cook over medium heat, stirring frequently, until peaches are tender and mixture has thickened slightly, 5 to 7 minutes.Turn off the heat and allow the filling to cool completely before assembling the hand pies.
- Preheat the oven 400°F. Line a baking sheet with parchment paper.Roll out pie dough on a lightly floured surface. Cut into rounds or rectangles using a biscuit cutter, round cookie cutter, knife, or pizza cutter. You will need about 10 to 12 hand pies, depending on size.
- Spoon 1 to 2 tablespoons of the cooled peach filling onto half of the dough pieces, leaving a border around the edges.Top with remaining dough pieces.Use a fork to crimp and seal the edges. Cut a small slit or two in the top of each pie to allow steam to escape.
- Make egg wash by mixing eggs and milk or water in a small bowl.Brush the tops of the hand pies with egg wash and sprinkle with granulated sugar, if desired.Bake for 18 to 22 minutes, or until the crust is golden brown and the filling is slightly bubbling. Let cool slightly before serving.
