These easy peach hand pies are cute mini pies that fit perfectly in your hand. They're made out of a buttery homemade pie crust that's flaky and tender and have the best fresh peach filling with just a touch of cinnamon!
These peach hand pies are the perfect size for sharing on a warm summer afternoon!
The pie dough is so flaky and buttery, while the diced peaches are so sweet. I used yellow peaches as they're my favorite type of peach, but you could also use white peaches.
With my versions of these easy mini blueberry pies and fresh blackberry hand pies, I used store-bought pie dough, which you can definitely do here with these mini peach pies!
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Sometimes I forget how good peaches are in desserts! Some of my favorites to make during the summertime are definitely these fresh peach cobbler cupcakes.
I'm also a huge fan of a classic peach crisp recipe with oats on top. The peach pie filling in these hand pies are very similar in flavor to my peach crisp.
If you are a home baker as well, I highly recommend you try out these mini pies! If you need to make it even easier, use premade pie dough. I do that all the time with recipes like homemade raspberry pop tarts and iced lemon pop tarts.
Ingredients for Fresh Peach Hand Pies
- Unsalted Butter: Make sure the butter is very cold.
- Ice Water: Literally stick a few ice cubes into a cup or bowl filled with water.
- Peaches: I used fresh, but you could also use frozen peaches.
- Corn starch: This helps to thicken the filling.
- Egg: You need one egg and a splash of water for the egg wash.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Homemade Peach Hand Pies
Follow along below for the step-by-step process.
Step 1: In a food processor, combine the flour, salt, and cold butter. Press the pulse button on the food processor 4-6 times until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water at a time, pulsing each time. Continue adding 2 tablespoons at a time until the dough starts to clump together.
Step 2: On a lightly floured surface, press and fold the dough until a ball forms. Divide the ball in two, flatten into disk shapes, and individually wrap in plastic wrap.
Chill in the refrigerator for at least 1 hour.
Step 3: In a medium saucepan, add the diced peaches, brown sugar, corn starch, lemon juice, vanilla extract, and cinnamon. Cook over medium heat until thickened.
Step 4: Once thickened, transfer the hot filling to a heat safe bowl and cool completely.
Step 5: On a lightly floured work surface using a rolling pin, roll out the pie dough. Use a 4-inch circle cutter and cut out 10 circles. Repeat with the other pie dough.
Step 6: Use a sharp knife or a small cookie cutter to cut two small slits onto the top of 10 circle pie crusts (these will be the top crusts).
Step 7: On a prepared baking sheet, place one circle on and lightly brush it with the egg wash (use a pastry brush for this).
Then place 1 tablespoon of the filling in the center. Repeat with the rest of the pies.
Step 8: Place the top crusts on top and use a fork to crimp down the edges.
Repeat until all 10 of your fruit hand pies have been formed. Then place the baking pan in the freezer to chill.
Step 9: Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and lightly brush the tops with the egg wash.
Place the whole pan into the oven and bake for 18-23 minutes, or until golden brown.
Storing & Freezing
Keep any leftover pies in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each individual baked pie (making sure they are completely cooled) in plastic wrap and place them in an airtight container or freezer-safe bag.
You can keep them in the freezer for up to 2 months.
Expert Baking Tips
- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using store-bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pie Filling: To cool the filling quickly, place it in the freezer and stir it every 10 minutes.
- Cookie Cutter: Use a 4-inch round cookie cutter to cut out a total of 20 circles.
Recipe FAQs
You certainly can! Just make sure to dice them up into small pieces.
No you don't. You can buy premade dough from the store and use that. These mini blueberry pies were made that way!
I haven't tried it, but these mini strawberry pies were made in a muffin pan.
Definitely corn starch. Corn starch helps to thicken and firm the pie filling as it bakes.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Easy Peach Hand Pies
Equipment
- Rolling Pin
- Mixing Bowls
- Food Processor
- Saucepan
- Round Cookie Cutter
Ingredients:
Pie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold & cubed (2 sticks)
- 8-10 tablespoons ice water
Peach Filling
- 2 cups diced peaches, skins peeled
- ¼ cup brown sugar
- 2 tablespoons corn starch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 large egg with a splash of water, for the egg wash
- coarse sugar (optional)
Instructions:
Pie Dough
- In a food processor, combine the flour, salt, and cold cubed butter. Press the pulse button on the food processor 4-6 times until the mixture resembles coarse crumbs (you can also make the crust in a large bowl using a pastry cutter).
- Add 2 tablespoons of ice water at a time, pulsing each time. Continue adding 2 tablespoons at a time until the dough starts to clump together (I add a total of 8 tablespoons).
- On a lightly floured surface, press and fold the dough until a ball forms. Divide the ball in two, flatten into disk shapes, and individually wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour.
Peach Filling
- In a medium-sized saucepan over medium heat, add the diced peaches, brown sugar, corn starch, lemon juice, vanilla extract, and cinnamon. Mix until combined. Occasionally stir the mixture with a silicone spatula until it starts to boil and thicken.
- Once thickened, remove the pan from the heat and transfer the filling to a heat safe bowl. Place it into the freezer and stir every 10 minutes until cooled.
Assemble the Pies
- Once the filling has cooled and the dough has chilled, roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch cookie cutter and cut out 10 circles. Repeat with the other pie dough. You'll need a total of 20 circles.
- Use a sharp knife or a small cookie cutter to cut two openings onto the top of 10 circle pie crusts.
- On a baking sheet lined with a silicone baking mat, place one circle on and lightly brush it with the egg wash. Add 1 tablespoon of the peach filling directly to the center of the dough and top with one of the cut pie dough circles. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, lightly brush the tops with the egg wash and sprinkle on the coarse sugar. Place the whole pan into the oven and bake for 18-23 minutes, or once they are golden-brown on top.
- Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.
This is the best peach pie! One of the best pies I’ve ever had!
Yay! I'm so glad you enjoyed it!!