If 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.
Peach Hand Pies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If your favorite part of pie is the crust, these hand pies are for you. Sweet, juicy peaches in a flakey, buttery crust. And they take no time at all to make!
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
Instructions
- Remove the pie crust from the tin, and allow to thaw for five minutes.
- 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.
- 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).
- 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.
- 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.
- Place the pies into the freezer to chill for 15-20 minutes. This helps them keep their shape.
- Preheat the oven to 400 degrees.
- Bake for 13-15 minutes, watching for the edges to turn golden brown.
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!
Julie says
Thanks Diane, I’m going to have to try that recipe from Martha Stewart. Strawberry would be so good!
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.
Dina says
Those are lovely little hand pies!
Linda Denning says
These look wonderful!
Shirlene Jackson says
Do you use the egg yolk also? I have always just heard of using the egg white to brush on top of pastry
Julie says
Hi Shirlene, yes I use the yolk too. It just helps seal any cracks and gives them a nice glazed appearance.
Jennifer says
Julie, Is the peach filling just the chopped peaches, or is it mixed with the sugar, flour, and salt?
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)
Shannon says
I think I would try adding some blueberries to the peaches.
. They are a great combination.
Julie says
Good idea Shannon!
Cindy Gary says
I made my circles 3 1/2 inches and there was way too much filling. I had to take some out before I could close them up, and they certainly don’t look as pretty as yours! Getting ready to bake them, I’m sure they will taste fine, but should maybe the amount of peaches be smaller than a 1/4 cup?
Julie says
Good to know Cindy, thank you for your feedback.
Morgan says
Can these be made ahead and refrigerated or frozen until ready to bake?
Julie says
Hi Morgan, good question. I haven’t tried making ahead but they should be fine to freeze. Depending on how long, I could see them getting a little juicy if they sit in the fridge.
Sharon Cooper says
I have made these peach hand pies for the last two years for a peach festival. They sell out in an hour. Your directions are perfect and they are delicious. I do add a little sugar to my pastry when I made them. Thanks for sharing this recipe.
Julie says
That’s so neat Sharon! What a great idea. I would definitely buy a few!
Janice says
Can you substantiate dried peaches and soften them with boiling water? I remember my mother always using dried fruit.
Julie says
Yes, that would be lovely!
Gene Smith says
Can you use canned peaches?