Pies & Tarts

Perfectly-Sized Peach Hand Pies

4.73 from 11 votes
Lovely peaches, a flakey pie crust, and no need to use a fork — try my Perfectly-Sized Peach Hand Pies recipe for a little delicious treat.
Peach Hand Pies lightly dusted with icing sugar.

Hi Bold Bakers!

Pies, especially pies with ripe seasonal fruit, are a big favorite around here. If we could eat pie anywhere, at any time, we would — but it isn’t really a dessert made to be served away from a table. Enter my Homemade Peach Hand Pies! 

These peach hand pies are so easy to make, easy to serve, and even easier to eat! You won’t need any utensils or plates for these pies. They’re the perfect final act for any potluck, party, or picnic.

Peaches are an incredible summer fruit, and even if you don’t get the best peaches at a grocery store, this simple pie filling really brings out their wonderful flavor. 

What Are Peach Hand Pies?

Peach hands pies are everything you love in a peach pie, just in an easier-to-eat package! These individual servings, that are easily transported and enjoyed, are as simple as they are delicious. 

The peach pie filling, made with peaches, a little lemon juice, and some vanilla extract, is incredibly addicting, and it pairs perfectly with my buttery Homemade Pie Crust

Peach Hand Pies dusted with powdered sugar.

What You Need To Make Peach Hand Pies

How To Make Peach Hand Pies

Cooking with fresh fruit is a bit tricky, especially peaches because they are so juicy, but by following these steps, you’ll get the perfect peach pie filling, all while keeping your pie crust crispy (and don’t forget to get the full recipe with measurements, on the page down below).

  1. To make the peach pie filling, combine sugar, cornstarch, and water in a saucepan over medium heat. Whisk this mixture constantly as it comes to a simmer. Let it simmer for around 2-3 minutes, or until it has thickened.
  2. Remove from heat and stir in the lemon juice and peaches. Transfer the filling to a shallow bowl and place it in the refrigerator. You want the mixture to cool completely and thicken.
  3. Once cooled, roll out 2 pie crusts and cut 20 3 ½-inch (9cm) circles. Place 10 circles on a parchment-lined baking sheet. 
  4. Mound a small amount of the pie filling in the center of each of the circles on the sheet. Brush the edges with egg wash and place the other 10 pie crusts on top. Press on the edges with your fingers or a fork to seal.
  5. Using a thin knife, cut slits in the top of the crust to allow for venting. Brush all over the tops with the remaining egg wash and sprinkle the crust with coarse sugar.
  6. Bake in a preheated 350°F (180°C) oven for 30-35 minutes, or until the crust is golden brown.
  7. Serve the hand pies warm or at room temperature.

Gemma’s Pro Chef Tips For Making Peach Hand Pies

  • You’ll want to make sure the peaches are diced nice and small. This doesn’t just help with assembly, but it means you’ll be able to pack in as many peaches as you can into the hand pies.
  • You can make both the pie filling and the pie crust (stored separately) one day ahead to make your baking day quicker.
  • No peaches? This recipe is also delicious with nectarines.
  • I don’t opt to peel the peaches as I find their skin delicate, easy to eat and add flavor. But if you’re not into that, feel free to peel them! 
  • Use my Homemade Pie Crust!
  • Do you have leftover pie filling? Add it to any seasonal fruit pie or galette! 

The interior of my Peach Hand Pie recipe.

How Do I Store Peach Hand Pies

These peach hand pies can be stored, loosely covered, at room temperature for up to 2 days. 

Make More Pie!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Peach Hand Pies Recipe

4.73 from 11 votes
Lovely peaches, a flakey pie crust, and no need to use a fork — try my Perfectly-Sized Peach Hand Pies recipe for a little delicious treat.
Author: Gemma Stafford
Servings: 10 pies
Prep Time 30 mins
Cook Time 35 mins
Lovely peaches, a flakey pie crust, and no need to use a fork — try my Perfectly-Sized Peach Hand Pies recipe for a little delicious treat.
Author: Gemma Stafford
Servings: 10 pies

Ingredients

  • ½ cup (4oz/115g) sugar
  • 2 tablespoons (½oz/15g) cornstarch
  • ½ cup (4 floz/115ml) water
  • 2 teaspoons lemon juice
  • 2 cups (10oz/284g) unpeeled peaches, diced small
  • 2 x recipe Pie Crust
  • egg wash
  • coarse sugar

Instructions

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Make the filling: in a saucepan over medium heat, combine sugar, cornstarch, and water and whisk constantly as it comes to a simmer. Let simmer for 2-3 minutes, or until thickened.
  • Remove from the heat and stir in the lemon juice and peaches. Transfer to a shallow bowl and place in the refrigerator to let cool completely and thicken.
  • When the filling has cooled, roll out both pie crusts and cut twenty 3 ½ inch (9cm) circles. Place 10 circles on the prepared baking sheet.
  • Mound a small amount of filling onto the center of each circle on the baking sheet, brush the edges with the egg wash and place the remaining 10 pie crusts on top, pressing with your fingers or a fork to seal the edges.
  • With a thin knife, cut slits in the top crust for venting and brush all over with the remaining egg wash. Sprinkle the crust with the coarse sugar.
  • Bake for 30-35 minutes, or until the crust is golden brown. Serve warm or at room temperature.
  • Store these pies loosely covered at room temperature for up to 2 days. Refresh in the oven at 300°F (150°C) for 10 minutes.

Submit your own photos of this recipe

0 Images
guest
6 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
ELLEN AUSTIN
ELLEN AUSTIN
1 month ago

Hi Sweet Beautiful Lady, these look and Taste Awesome, I made these, Tasted Great, I also make Filled Cookies, I’ve had loads of Problems, Especially with my Cookies, whatever the Filling is – It All Leaks through the Bottom Crust, how can I Fix this, HELP !!

Nova
Nova
23 days ago

Could I use canned peaches if I can’t buy fresh ones? How would that change the recipe in making the filling?

Terri
Terri
30 days ago

Is there anything else that u can use if don’t have cornstarch

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford