Peach Hand Pie Recipe

Peaches: Fresh peaches add natural sweetness and juicy flavor to the filling.

Sugar: Sweetens the peach mixture to balance tartness.

Cornstarch: Thickens the filling so it holds together inside the pie.

Lemon juice: Adds a little brightness and helps keep the peaches from browning.

All-purpose flour: The base for the pie dough, giving it structure.

Salt: Enhances the flavor of the dough.

Unsalted butter: Cold butter creates a flaky texture in the crust.

Ice water: Helps bring the dough together without melting the butter.

Egg: Used for the egg wash to give the pies a shiny, golden finish.

Water: Mixed with the egg to make the egg wash easier to brush on.

One of the trickiest parts of making these Peach Hand Pies is getting the dough just right so it holds together without getting tough. When you mix the flour and salt, then cut in the cold butter, you want to stop when the mixture looks like coarse crumbs. Here’s how to do that step by step:

1. Start with cold, cubed butter straight from the fridge. Warm butter won’t give you that flaky texture.
2. Use a pastry cutter, two forks, or even your fingers to press the butter into the flour and salt.
3. Keep mixing until you see little pieces of butter about the size of peas mixed in with the flour. Don’t overdo it—those chunks are what make the crust flaky.
4. Slowly add the ice water a little at a time, mixing gently just until the dough starts to come together. It should hold when you squeeze it but not be sticky.

Doing this right makes the crust tender and flaky instead of hard or chewy. If you mix too much or use warm butter, the dough can get tough because the butter melts too soon and blends completely with the flour.

I remember the first time I made hand pies, I got impatient and used room temperature butter. The crust turned out more like a cookie—still tasty, but not the flaky, buttery crust I wanted. Now, I always keep my butter in the freezer until the last second and work quickly. It’s a small step that makes a big difference in how those peach pies turn out!

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the filling.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can brighten the flavor of the filling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust slightly denser.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a flaky texture to the crust and adds a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough together and add a slight richness.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative to help bind the dough.

• water - Substitute with milk: Milk can add a bit more richness to the egg wash, giving the crust a golden brown finish.

• Allow the peach hand pies to cool completely on a wire rack before storing. This ensures that any residual heat or steam doesn't make them soggy.

• For short-term storage, place the cooled hand pies in an airtight container. Line the container with parchment paper to prevent sticking. Store at room temperature for up to 2 days.

• If you plan to keep them longer, refrigerate the hand pies. Place them in a single layer in an airtight container, separating layers with parchment paper. They will stay fresh for up to 5 days in the refrigerator.

• To freeze, first, arrange the cooled hand pies on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1-2 hours, or until the pies are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the hand pies to a freezer-safe bag or airtight container. Label with the date for easy tracking. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, thaw the hand pies in the refrigerator overnight. For a quicker option, you can let them sit at room temperature for about 1-2 hours.

• To reheat, preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet and warm them in the oven for about 10-15 minutes, or until heated through and the crust is crisp again.

• Alternatively, you can reheat individual hand pies in the microwave. Place a pie on a microwave-safe plate and heat on medium power for 20-30 seconds. Be cautious, as the filling can become very hot.

• For an extra touch, sprinkle a bit of sugar on top of the hand pies before reheating to give them a freshly baked appearance and a slight crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the peach hand pies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for 10-15 minutes or until they are heated through and the crust is crisp.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the hand pies on the toaster oven tray. Heat for about 8-10 minutes, checking halfway through to ensure they don't over-brown.

• Microwave Method: For a quick reheat, place the hand pies on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Microwave on medium power for 30-45 seconds. Note that this method may make the crust less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hand pies in a single layer in the air fryer basket. Heat for 5-7 minutes, or until they are warmed through and the crust is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the hand pies in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Oven: Used to bake the hand pies at the specified temperature until they are golden brown.

• Mixing bowl: Needed to combine the diced peaches, sugar, cornstarch, and lemon juice.

• Mixing bowl: Another one is required to mix the flour and salt and to cut in the cold butter.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough on a floured surface.

• Cookie cutter: Utilized to cut the rolled-out dough into circles.

• Spoon: Needed to place a spoonful of peach filling in the center of each dough circle.

• Fork: Used to crimp the edges of the dough to seal the hand pies.

• Pastry brush: For brushing each hand pie with the egg wash.

• Baking sheet: To place the hand pies on for baking.

• Cooling rack: Allows the hand pies to cool before serving.

• Measuring cups: Essential for accurately measuring the peaches, sugar, flour, and ice water.

• Measuring spoons: Needed to measure the cornstarch, lemon juice, salt, and water for the egg wash.

• Knife: For dicing the peaches into small pieces.

• Cutting board: Provides a surface to safely dice the peaches.

Prepare the filling ahead: Mix the peaches, sugar, cornstarch, and lemon juice the night before and refrigerate. This allows the flavors to meld and saves time on baking day.

Use store-bought dough: Opt for pre-made pie dough to skip the dough-making process entirely. This can cut down prep time significantly.

Freeze extra pies: Double the recipe and freeze half the hand pies before baking. You’ll have a ready-to-bake batch for next time.

Egg wash shortcut: Use a pastry brush to quickly apply the egg wash instead of a spoon, ensuring even coverage and saving time.