Peach Hand Pies

Peach Hand PiesIf your favorite part of a pie is the crust, these are for you. For this recipe, I used a frozen Marie Callender’s pie crust that I had in my freezer. True confession: I call myself a baker, but I have not yet mastered homemade pie crust, and so I cheat. Honestly, between the convenience of pulling this ready-to-go pie crust out of the freezer, and the way it always bakes up flakey and buttery, I’m somewhat unmotivated to even work on developing my pie crust skills. But, it’s on my culinary bucket list, so I’ll get to it someday. Until then, I’ll stick with Marie. I have not had the same experience with other brands of frozen pie crust, so if your grocery store gives you options, try this one.

Feel free to use your favorite pie crust recipe if you like. I used only one crust (they come in a 2-pack), and it made 5 hand pies. I could have rolled the dough out a little bit thinner to stretch it to six, and they would have been fine.

Cut Pie Crust

Peach Hand Pie Filling

Peach Hand Pies
Author: 
 
Ingredients:
  • 1 frozen pie crust
  • 2 fresh peaches, peeled and chopped
  • 2 tablespoons sugar
  • 2 teaspoons flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon sparkling sugar
Directions:
  1. Remove the pie crust from the tin, and allow to thaw for five minutes.
  2. In the meantime you can make the peach filling. In a medium bowl, mix the chopped peaches with the sugar, flour and salt. Set aside.
  3. On a floured surface, roll out the pie crust. I used my Pampered Chef Cut-N-Seal tool to cut out circles of dough, but a biscuit cutter or the rim of a glass would work fine (around 3 1/2 inches in diameter).
  4. Place circles of dough on a silpat lined cookie sheet, and spoon about 1/4 cup of peach filling in the center of the dough. Place another circle of dough on top, and crimp the edges closed. Once again, I used my Cut-N-Seal tool, but you could also use a fork to crimp the edges closed.
  5. Brush the top of each pie with the egg, and generously sprinkle with sparkling sugar. If you don't have sparkling sugar, granulated sugar is fine, but do not skip this step because the plain crust needs the extra sweetness from the sugar.
  6. Place the pies into the freezer to chill for 15-20 minutes. This helps them keep their shape.
  7. Preheat the oven to 400 degrees.
  8. Bake for 13-15 minutes, watching for the edges to turn golden brown.

Peach Hand Pies

Comments

  1. Diane Crum says

    Beautiful pictures! Inspiring me to want to find time to bake again.. I cheat with pillsbury crust but I have found the Martha Stewart pâté frisée to always work! I have made a version of these with strawberries!

  2. June G. says

    These look delicious! I too have yet to master the perfect pie crust. Where do you buy MC pie crusts? I’ve only seen Pillsbury or Trader Joes.

    • Julie says

      Thanks June, I buy them at Albertson’s. My Walmart Neighborhood Marketplace used to carry them, but not lately. Have you tried the Trader Joe’s pie crust? I’ve been pretty impressed with the frozen pastries I have tried from them so far, but I hadn’t noticed a pie crust.

    • Julie says

      Hi Jennifer, thanks for your question. Yes, mix the chopped peaches with the sugar, flour and salt. I will fix the way the recipe is written because it’s not very clear :0)

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