Baked Peach Hand Pies

a grey platter with a cup open peach hand pie and a scoop of vanilla ice cream

4.29 from 14 votes

Sweet, juicy peaches wrapped in a rustic, flaky crust. These Baked Peach Hand Pies are the perfect summer dessert for your family or a dinner party!

Prep Time30

Cook Time30

Chill Time1

Total Time2

Course: America's Best 4th of July Desserts, Recipes and Sides, Over 100 Favorite Fruit Dessert Recipes

Cuisine: American

Keyword: dessert, ice cream, peaches, pie

Servings: hand pies

Author: Lexie

Ingredients

For the Filling:

4 Peaches semi-ripe, peeled, sliced, & chopped into ½ inch cubes
2 Tablespoons Granulated Sugar
½ teaspoon Ground Cinnamon
2 Tablespoons Cornstarch
2 Tablespoons Peach Preserves
1 teaspoon Lemon Juice

For the Dough:

3 Cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
¾ Cup Butter unsalted, cold & cut into small cubes (1.5 sticks)
1 Tablespoon White Vinegar
½ Cup Ice Water

For the Egg Wash:

1 Egg
2 Tablespoons Water

US Customary - Metric

Instructions

Make the hand pie dough:

To make the dough, combine the flour, baking powder, and salt in a large bowl.
3 Cups All-Purpose Flour, 2 teaspoons Baking Powder, 1 teaspoon Kosher Salt
Cut the cubes of butter into the dry ingredients using two forks or a pastry cutter, until the mixture resembles small peas (you can also use a food processor or a stand mixer fitted with the paddle attachment).
¾ Cup Butter
Add vinegar and ice water and gently form dough into a ball.
½ Cup Ice Water, 1 Tablespoon White Vinegar
This step is optional, but it creates a flakier crust: Place dough on the counter. Taking a small piece of dough at a time, push the dough across the counter using the heel of your hand. Scrape up the dough using your hands (a metal dough scraper also works well here) and gently form all of the scraps into a new ball.
Divide dough into two balls and wrap in plastic wrap or a plastic bag and refrigerate for at least 1 hour (or up to 2 days).

Make the filling:

Meanwhile, make the filling. Combine the peaches and sugar in a bowl and let sit for an hour (you can do this while your dough is chilling).
4 Peaches, 2 Tablespoons Granulated Sugar
Drain the juices from the peaches and sugar. Add the cinnamon, cornstarch, peach preserves, and lemon juice and stir to combine.
½ teaspoon Ground Cinnamon, 2 Tablespoons Cornstarch, 2 Tablespoons Peach Preserves, 1 teaspoon Lemon Juice
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Beat egg and water together in a small bowl and set aside.
1 Egg, 2 Tablespoons Water

Assemble the hand pies:

Remove dough from the fridge. Roll each portion out on a flat, lightly floured surface (a little thicker than a tortilla).
Using a circle cutter, large cup, or plastic top that is about 5 inches in diameter, cut the dough into circles (you should have enough for 4 circles with each ball of dough).
Gently transfer the circles to your prepared baking sheets.
Spoon 1 tablespoon of filling in the center of each dough circle, making sure not to get too much of the juices. Brush one half of the outer edge of each circle with the egg wash, and fold each circle in half making a semi-circle. Press edges together and crimp with the tines of a fork.
Brush egg wash over the top of each pie and sprinkle with coarse sugar. Bake for 20-30 minutes, or until golden brown.
Remove from oven and let cool slightly. Serve with vanilla ice cream or whipped cream and enjoy!

Notes

Best served warm and eaten on the same day they are made. You can store in an airtight container at room temperature for up to 3 days, and reheat in oven at 325 degrees F for 5 to 10 minutes.

Nutrition