Peach Hand Pies
Celebrate peach season this summer with these delicious Peach Hand Pies. Made with a delicious flaky, buttery crust stuffed with homemade peach filling, freshly baked and finished with a simple icing—these Peach Hand Pies are the perfect summer treat.
Every year, I eagerly anticipate the announcement of fresh peaches at my local farmer's market. For the last 5 years I have been buying peaches from the same local farmer and her peaches are always so juicy and flavorful. Believe me, there's nothing like farm fresh peaches!
The onset of peach season heralds my other cherished activity: baking various treats with the fresh peaches I acquire! From pies to cobblers and everything in between, peach desserts are a true summertime favorite around here.
This recipe consists of four components: the dough, the peach pie filling, the icing and the eggwash.
The full recipe can be found in the recipe card below.
Flaky, tender pie dough filled with homemade pie filling, baked rather than fried, and finished with a simple vanilla icing. It's time-consuming but very easy to make.
STEP 1
Combine the dry ingredients for the dough and whisk until they are fully combined. Cut the butter into the mixture, then gradually mix in the ice water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight.
STEP 2
Combine the peaches, sugar, lemon juice, and 1/4 cup of water in a medium saucepan. Cook until the peaches become soft. In a separate bowl, mix the cornstarch with the remaining 2 tablespoons of water. Gradually whisk this mixture into the peaches and let it simmer. Continue cooking until the peach filling thickens. Remove from the heat and let cool for 1 hour.
STEP 3
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Use a 4-inch or 5-inch circle cutter to cut out as many circles as possible. Re-gather the dough scraps and continue the process until no more circles can be cut out.
STEP 4
Place 1 1/2 to 2 tablespoons of the cooled filling in the center of each dough circle. Brush a little water around the dough's edges, then fold up the sides and gently press to seal using your fingers or a fork. Refrigerate the filled pies while working on the others.
STEP 5
Whisk together the egg and water to make the eggwash. Brush the filled pies and place in the oven to bake for 30 minutes or until golden brown.
STEP 6
Whisk together the powdered sugar, milk, and vanilla extract to make the icing. After the pies have completely cooled, dip each one into the icing and let it set before serving. Alternatively, you can drizzle the icing over the pies. Enjoy!
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Leftover Peach Hand Pies can be stored in the refrigerator for up to five days. Additionally, you can freeze both unbaked and uniced hand pies.
Celebrate peach season this summer with these delicious Peach Hand Pies. Made with a delicious flaky, buttery crust stuffed with homemade peach filling, freshly baked and finished with a simple icing—these Peach Hand Pies are the perfect summer treat.
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 6 ounces cold butter (cubed or shredded)
- 4 ounces ice water
- 4/5 medium-large peaches (peeled and diced (1/2" pieces))
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water (plus 2 tablespoons)
- 1 tablespoon butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 large egg
- 1 tablespoon water
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 teaspoons milk
In a large bowl, combine the flour, sugar, salt, and baking powder, then whisk until fully combined.
Cut the butter into the mixture until it resembles coarse crumbs. Then gradually mix in the ice water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight.
Combine the peaches, sugar, lemon juice, and 1/4 cup of water in a medium saucepan. Cook until the peaches become soft.
In a separate bowl, mix the cornstarch with the remaining 2 tablespoons of water. Gradually whisk this mixture into the peaches and let it simmer. Continue cooking until the peach filling thickens. Remove from the heat and let cool for 1 hour.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Use a 4-inch or 5-inch circle cutter to cut out as many circles as possible. Re-gather the dough scraps and continue the process until no more circles can be cut out.
Place 1 1/2 to 2 tablespoons of the cooled filling in the center of each dough circle. Brush a little water around the dough's edges, then fold up the sides and gently press to seal using your fingers or a fork. Refrigerate the filled pies while working on the others.
Whisk together the egg and water to make the eggwash. Now, brush the filled pies and put them in the oven. Bake for 30 minutes, or until they turn golden brown.
Whisk together the powdered sugar, milk, and vanilla extract to make the icing. After the pies have completely cooled, dip each one into the icing and let it set before serving. Alternatively, you can drizzle the icing over the pies. Enjoy!
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