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Baked Peach Hand Pies

peach pastry
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Ingredients

Scale
  • For the Hand Pie Dough:
  • 2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4–6 tablespoons ice water
  • 1 tablespoon apple cider vinegar (optional for extra flakiness)
  • 1 tablespoon sour cream (optional for tenderness)
  • For the Peach Filling:
  • 3 cups sliced fresh peaches (about 4–5 medium peaches)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • For Finishing:
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 2 tablespoons coarse sugar or turbinado sugar (optional for topping)

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, and salt.
  2. Add cold cubed butter and use a pastry cutter to work it into the flour until it resembles coarse crumbs with some pea-sized pieces.
  3. Mix apple cider vinegar (if using) with 4 tablespoons ice water and drizzle over flour mixture, stirring until dough begins to come together. Add more water only if needed.
  4. Gently incorporate sour cream if using, then form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Meanwhile, in a medium bowl, combine sliced peaches, brown sugar, cinnamon, lemon juice, cornstarch, vanilla extract, and salt. Let sit for 15 minutes.
  6. Preheat oven to 375°F and line two baking sheets with parchment paper.
  7. On a floured surface, roll chilled dough to 1/8-inch thickness and cut into 4-5 inch circles.
  8. Place about 1 1/2 to 2 tablespoons peach filling slightly off-center on each dough circle, leaving a 1/2-inch border.
  9. Brush edges with egg wash, then fold dough over to create half-moons. Press edges firmly and crimp with a fork.
  10. Transfer pies to prepared baking sheets, cut a small vent in each top, and brush with egg wash. Sprinkle with coarse sugar if desired.
  11. Bake for 25-30 minutes, rotating pans halfway through, until crust is golden brown and filling is bubbling.
  12. Transfer to a wire rack and cool for at least 15 minutes before serving.

Notes

  • Keep all ingredients and tools cold for the flakiest crust.
  • Don’t overfill the pies or they may leak during baking.
  • These hand pies can be frozen before or after baking.
  • For a quick version, you can use store-bought pie crust.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: baked peach hand pies, peach pastry, hand pie dough, fruit hand pies, dessert pies

Find it online: https://www.joyliciousrecipes.com/baked-peach-hand-pies-easy-recipe/