Easy Peach Hand Pies – Delicious Summer Dessert

Peach hand pies are a delightful explosion of summer sunshine in every bite, and I’m so excited to share this recipe with you! There’s something undeniably charming and utterly delicious about these portable pockets of peachy goodness. We all love them for a reason, right? They capture the essence of fresh, ripe peaches at their peak, encased in a flaky, buttery crust that practically melts in your mouth. What truly makes these peach hand pies special is their rustic simplicity; they’re perfectly portioned for a picnic, a charming afternoon treat, or even a surprisingly elegant dessert. Unlike a full pie, the hand pie format makes them incredibly approachable to make and a joy to eat, no fuss required. Get ready to fall in love with these golden, juicy wonders!

Peach Hand Pies

There’s something incredibly comforting about a warm, sweet hand pie, and when it’s filled with juicy peaches, it’s pure bliss. These peach hand pies are incredibly easy to make, especially with the help of a shortcut ingredient, and they’re perfect for a quick dessert, a picnic treat, or even a sweet breakfast. The flaky crust, the warm, spiced peach filling, and the simple glaze come together to create a delightful bite that everyone will love. No need for fancy pastry skills here – we’re keeping it simple and delicious!

Ingredients:

Getting Started: Preparing the Peach Filling and Crust

The beauty of these hand pies lies in their simplicity, and a big part of that is using a pre-made peach pie filling. This saves you so much time and effort, and it’s already perfectly seasoned and sweetened for your pies. Open up your 21 oz. can of peach pie filling. You don’t need to do anything to it at this stage, just have it ready to go.

Next, we’ll work with our refrigerated pie crusts. These are typically found in the dairy section of your grocery store and are incredibly convenient. Carefully unroll both pie crusts onto a clean, lightly floured surface. It’s important not to overwork the dough, so handle it gently. We’ll be cutting out circles from these crusts, so make sure you have a round cookie cutter or a small bowl that’s about 4-5 inches in diameter. Using a sharp knife or your cookie cutter, cut as many circles as you can from each crust. You should aim for about 6-8 circles per crust, so 12-16 circles in total. As you cut the circles, try to place them close together to minimize waste. Any scraps of dough can be gently pressed together and re-rolled once to get a few more circles, but be careful not to overwork the dough, as this can make the crust tough. Place these circles on a baking sheet lined with parchment paper to prevent sticking.

Assembling the Hand Pies

Now comes the fun part: assembling the hand pies! Take one of your pie crust circles and place it on your work surface. You’ll want to spoon about 2-3 tablespoons of the peach pie filling onto one half of the circle, leaving about a 1/2-inch border around the edge. It’s crucial not to overfill the pies, as this can cause the filling to leak out during frying. If you have a lot of large peach chunks in your filling, you can lightly chop them if you prefer, but it’s not strictly necessary.

Once you’ve filled one half of the crust circle, take a second pie crust circle and place it directly on top of the filled half. Now, gently press the edges together to seal the pie. You can use your fingers to crimp the edges, or if you want a more decorative look and a more secure seal, you can use the tines of a fork to press down around the entire edge. This not only looks nice but also helps ensure that no delicious peach filling escapes while the hand pies are frying. Repeat this process with the remaining pie crust circles and peach filling until all your hand pies are assembled. You can place the assembled hand pies back onto your parchment-lined baking sheet as you work. If you’re not frying them immediately, you can cover them loosely with plastic wrap and refrigerate them for a short while.

Frying the Peach Hand Pies to Golden Perfection

It’s time to get frying! Pour your vegetable oil into a heavy-bottomed pot or deep skillet, ensuring there’s enough oil for the hand pies to be at least partially submerged. Heat the oil over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a tiny piece of pie crust into it; it should sizzle and bubble gently. Be very careful when working with hot oil.

Carefully slide 2-3 hand pies into the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy, unevenly cooked hand pies. Fry them for about 2-3 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon or tongs to carefully flip them over to cook the other side. You’ll want to watch them closely as they can go from perfectly golden to burnt very quickly. Once they are golden brown on both sides, remove them from the oil using your slotted spoon and place them on a plate lined with paper towels to drain off any excess oil. Repeat this process with the remaining hand pies, making sure to allow the oil to return to 350°F (175°C) between batches.

Whipping Up the Simple Peach Glaze

While the hand pies are still warm and draining, let’s make a quick and easy glaze that will add an extra touch of sweetness and shine. In a small bowl, whisk together the 1/2 cup of powdered sugar, 1 teaspoon of corn syrup, and 1 tablespoon of water. Stir until the glaze is smooth and has a pourable consistency. If it’s too thick, add a tiny bit more water, just a drop at a time, until it’s just right. If it’s too thin, add a little more powdered sugar. The corn syrup helps to give the glaze a nice sheen and prevents it from becoming too hard.

Once the glaze is ready, and the hand pies are still warm, you can start drizzling! Use a spoon to generously drizzle the glaze over the tops of the warm peach hand pies. The warmth of the pies will help the glaze to melt slightly and coat them beautifully. You can zig-zag the glaze back and forth, or create more intricate patterns if you’re feeling artistic. The glaze will set up slightly as the pies cool, creating a delightful sweet topping. Allow the glaze to set for a few minutes before serving. These peach hand pies are best enjoyed warm, but they are also delicious at room temperature. Enjoy every sweet, flaky bite!

Conclusion:

I hope you’re as excited to bake these delicious Peach Hand Pies as I am to eat them! They truly are a perfect treat, combining the warm, sweet embrace of ripe peaches with a flaky, buttery crust. The beauty of hand pies lies in their portability and delightful individual servings, making them ideal for picnics, potlucks, or just a special afternoon indulgence. Whether you’re a seasoned baker or just starting out, this recipe is designed to be accessible and rewarding.

For serving, these hand pies are fantastic warm, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce. They also hold up beautifully at room temperature, making them a great make-ahead dessert. Looking to mix things up? Don’t hesitate to try variations! Swap out the peaches for other summer fruits like blueberries, raspberries, or even a mix of berries. A pinch of cinnamon or nutmeg in the filling can add another layer of cozy flavor, and a sprinkle of coarse sugar on top before baking adds a delightful crunch.

I truly encourage you to give these Peach Hand Pies a try. They’re a wonderful way to celebrate the season’s bounty and create something truly special with your own hands. Get ready for smiles all around!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the pie dough up to two days in advance and store it wrapped tightly in the refrigerator. Just allow it to soften slightly at room temperature for about 15-20 minutes before rolling it out for your Peach Hand Pies.

How should I store leftover hand pies?

Leftover hand pies can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to four days, or freeze them for up to two months. Reheat gently in a warm oven or toaster oven to refresh their flaky texture.

Peach Hand Pies

Sweet and simple hand pies filled with delicious peach pie filling and a delicate glaze. Perfect for a quick dessert or snack.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
6-8 hand pies

Ingredients

• 21 oz. can peach pie filling
• Refrigerated pie crust
• 1/2 cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Vegetable oil for frying

Instructions

1. Step 1
   Prepare the peach filling: If using canned pie filling, drain any excess liquid.
2. Step 2
   Prepare the pie crust: Unroll the refrigerated pie crusts and cut out circles using a cookie cutter or a glass.
3. Step 3
   Assemble the hand pies: Place a spoonful of peach filling onto one half of each pie crust circle. Fold the other half over to create a semi-circle and crimp the edges with a fork to seal.
4. Step 4
   Fry the hand pies: Heat vegetable oil in a skillet over medium heat. Carefully place the hand pies into the hot oil and fry for 2-3 minutes per side, or until golden brown.
5. Step 5
   Prepare the glaze: While the pies are frying, whisk together powdered sugar, corn syrup, and water in a small bowl until smooth.
6. Step 6
   Glaze and serve: Remove hand pies from the oil and place on a wire rack to drain excess oil. Drizzle the glaze over the warm hand pies.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.