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Peach Hand Pies

August 21, 2013

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Peach Hand Pies on parchment paper next to whole peaches.

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 Pie crust dough being cut into circles.
Peach Hand Pies on a Silpat lined baking sheet before baking.
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Peach Hand Pies

Peach Hand Pies

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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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

Scale
  • 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

  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.

Keywords: peach hand pies, fresh peaches, peach pie, hand pies, summer

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Peach Hand Pie cut in half on a cutting board with whole peaches in the background.
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Filed Under: Dessert, Pies

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Comments

  1. Diane Crum says

    August 21, 2013 at 7:05 am

    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!

    Reply
    • Julie says

      August 21, 2013 at 7:09 am

      Thanks Diane, I’m going to have to try that recipe from Martha Stewart. Strawberry would be so good!

      Reply
  2. June G. says

    August 22, 2013 at 5:55 am

    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.

    Reply
    • Julie says

      August 22, 2013 at 6:10 am

      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.

      Reply
  3. Dina says

    August 22, 2013 at 10:23 am

    Those are lovely little hand pies!

    Reply
  4. Linda Denning says

    August 22, 2013 at 10:53 am

    These look wonderful!

    Reply
  5. Shirlene Jackson says

    February 26, 2014 at 1:43 pm

    Do you use the egg yolk also? I have always just heard of using the egg white to brush on top of pastry

    Reply
    • Julie says

      February 26, 2014 at 1:49 pm

      Hi Shirlene, yes I use the yolk too. It just helps seal any cracks and gives them a nice glazed appearance.

      Reply
  6. Jennifer says

    August 6, 2014 at 2:10 pm

    Julie, Is the peach filling just the chopped peaches, or is it mixed with the sugar, flour, and salt?

    Reply
    • Julie says

      August 6, 2014 at 2:13 pm

      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)

      Reply
  7. Shannon says

    June 23, 2016 at 5:51 pm

    I think I would try adding some blueberries to the peaches.
    . They are a great combination.

    Reply
    • Julie says

      June 25, 2016 at 6:30 am

      Good idea Shannon!

      Reply
  8. Cindy Gary says

    July 24, 2016 at 1:24 pm

    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?

    Reply
    • Julie says

      July 25, 2016 at 6:19 am

      Good to know Cindy, thank you for your feedback.

      Reply
  9. Morgan says

    August 20, 2016 at 2:02 pm

    Can these be made ahead and refrigerated or frozen until ready to bake?

    Reply
    • Julie says

      August 20, 2016 at 2:17 pm

      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.

      Reply
  10. Sharon Cooper says

    August 4, 2017 at 8:26 am

    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.

    Reply
    • Julie says

      August 7, 2017 at 6:30 am

      That’s so neat Sharon! What a great idea. I would definitely buy a few!

      Reply
  11. Janice says

    October 29, 2020 at 12:32 pm

    Can you substantiate dried peaches and soften them with boiling water? I remember my mother always using dried fruit.

    Reply
    • Julie says

      October 29, 2020 at 1:08 pm

      Yes, that would be lovely!

      Reply

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