Peach Hand Pies
These sweet and adorable peach hand pies are made with flaky homemade pastry and juicy sweet peaches. They’re to die for!
That’s right, I’m back with my THIRD pie recipe of the week! I mean, it’s Thanksgiving season, and pie is all I can think about these days, so it all makes sense. 🙂 I know it’s traditional to make a whole pie for Thanksgiving, but since I think just about everything is better in miniature size, how about a hand pie instead? These sweet and juicy peach hand pies are easy to make, totally delicious, and make 12 delicious individual servings. The recipe is easy to scale up for a crowd, or scale down for a smaller group, and they are absolutely perfection with a scoop of vanilla ice cream!
I first made these pies over the summer, when I had an abundance of fresh peaches on hand, and they were lovely. However, since fresh peaches are much harder to come by in November, these pies will work well with canned peaches too. I have quite a stock of home-canned peaches (again, from my peach glut this summer 🙂 ) but store-bought canned peaches will also work well. Since the filling already has a good amount of sugar, I would try to look for peaches canned in juice instead of syrup, but either will work. If you’re using peaches in syrup, I would recommend draining the peaches and giving them a little rinse before using.
These peach hand pies have the perfect balance of flaky and buttery pie crust, and sweet juicy peaches. They are totally delicious!
Peach Hand Pies
Print Recipe
Ingredients
for the pie crust:
- 2 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1/2 cup buttermilk or milk plus a splash of vinegar
for the filling:
- 3 cups fresh or canned peaches chopped
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 3 tablespoons corn starch
for assembling:
- 1 egg
- 1 tablespoon water
- coarse sugar
Instructions
- To make the pie crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To make the filling, add the peaches, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pies.
- Preheat the oven to 425. Roll out the pie dough on a lightly floured surface. Cut the pie crust into six inch circles (I used a bowl to cut mine). Scoop about 1/3 cup of peach filling onto one side of each circle. Fold the top of the crust over and crimp the edges with a fork to seal. Cut slashes on the top of the pie with a sharp knife to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough). In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Sprinkle with coarse sugar. Bake 18-20 minutes, or until golden brown.
