Peach Hand Pies are the perfect little treat that captures the essence of summer in every bite! Flaky, golden crusts envelop sweet, juicy peach filling that has just the right amount of spice and sweetness. These hand pies are not just a delightful dessert; they are a nostalgic treat reminiscent of homemade goodness, making them a crowd-pleaser at family gatherings, picnics, or cozy evening get-togethers.
What makes these Peach Hand Pies extra special is their versatility. You can serve them warm, fresh out of the oven, with a scoop of vanilla ice cream, or let them cool and enjoy them as an on-the-go snack. Each bite delivers a burst of peach flavor complemented by a hint of almond and cinnamon, creating a symphony of tastes that will leave you longing for more. The delightful crunch of the crust paired with the tender, syrupy fruit filling creates a satisfying texture contrast that’s hard to resist. Gather your ingredients and join me in making these delightful hand pies that perfectly encapsulate the sweetness of summer!
Why You’ll Love This Recipe
- Simple Preparation: With clear step-by-step instructions, even novice bakers can impress their friends and family with these delicious pastries.
- Bursting with Flavor: Fresh peaches combine with just the right balance of sweetness and spice for a truly satisfying experience.
- Portable Treat: Perfect for picnics, lunchboxes, or snacks, these hand pies are easy to take along wherever you go.
- Customizable: Feel free to experiment with spices or fillings to suit your taste!
- Great for Any Occasion: Whether for a holiday gathering, a summer barbecue, or just a cozy evening at home, these pies are sure to steal the show.
- Freezer Friendly: Prepare ahead of time and freeze unbaked pies for a convenient treat anytime.
What Makes This Recipe Special
The beautiful part of these Peach Hand Pies is in the balance of fresh ingredients and the love that goes into preparing them. The flaky crust is made with a mixture of all-purpose flour, butter, and shortening, which comes together to create a tender pastry that envelopes the juicy peach filling.
The filling itself features juicy peaches, expertly mixed with just the right amount of sugar, cornstarch for thickening, cinnamon for warmth, and a splash of almond extract that enhances the flavor beautifully. This combination results in a sweet, aromatic pie that bursts with the essence of summer with every bite. Plus, the pie crust is so buttery and flaky, it’s almost like a hug for the tender peach filling inside!
Ingredients
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter (cut into ½-inch pieces (4oz or 113g))
- ⅓ cup solid shortening (like Crisco (63g))
- 6 tablespoons ice cold water (plus 1 tablespoon if needed)
- 1 large egg mixed with 1 tablespoon milk (for brushing on the pies)
- 5 medium to large peaches
- ½ cup granulated sugar (110g)
- 2 tablespoons cornstarch
- ¼ teaspoon cinnamon
- Dash of table salt
- Juice of ½ a lemon
- A few drops of almond extract
- 1 cup powdered sugar (115g)
- 1 tablespoon milk or cream (more or less for desired consistency)
- ¼ teaspoon almond extract
Ingredient Notes and Easy Substitutions
- Peaches: Fresh peaches are ideal, but you can also use frozen peaches if fresh ones aren’t available. Just make sure to thaw and drain excess moisture before using.
- All-Purpose Flour: If you’re looking for a gluten-free alternative, consider using a 1:1 gluten-free flour blend.
- Butter and Shortening: The combination of butter for flavor and shortening for flakiness is key; however, you could substitute all butter or use coconut oil for a dairy-free version.
- Almond Extract: This adds a lovely depth to the filling. If you prefer, you can replace it with vanilla extract for a different flavor profile.
Instructions
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Start by peeling and dicing the peaches into ½-inch pieces. In a large mixing bowl, sprinkle the diced peaches with ½ cup granulated sugar and gently toss. Cover the bowl with plastic wrap and set aside for an hour to let the peaches release their juices.
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While the peaches are resting, prepare the pastry dough. In a food processor, combine 2 ½ cups of flour, 1 teaspoon of sugar, and 1 teaspoon of salt. Add 8 tablespoons of cold unsalted butter and ⅓ cup of solid shortening. Pulse until the mixture resembles coarse meal.
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Gradually add the 6 tablespoons of ice-cold water and pulse just until the dough begins to hold together. Avoid over-processing to keep the crust tender.
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Gather the dough and divide it in half, shaping each into a disc. Wrap them tightly with plastic wrap and refrigerate for at least 30 minutes, or overnight for deeper flavor.
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After the peaches have rested, drain the excess juice into a medium saucepan. Set the diced peaches aside. Whisk in 2 tablespoons of cornstarch, ¼ teaspoon of cinnamon, and a dash of table salt into the juice. Cook over medium heat until the mixture comes to a boil, whisking constantly for about 2 minutes until it thickens.
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Remove the mixture from the heat, stirring in the lemon juice and almond extract. Gently fold in the peaches and any remaining juice. Set this filling aside to cool while you roll out the dough.
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After removing the dough from the fridge, let it rest for 10-15 minutes. Lightly flour your work surface, then roll out one dough disc to about ⅛ inch thick. Cut out as many 4-inch rounds as you can.
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Lay the pastry rounds on parchment or wax paper. Beat the egg and milk together in a small bowl and brush this mixture over each pastry round.
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Place 1 heaping tablespoon of the peach filling in the center of each round. Fold the dough over the filling, pinching the edges to seal. Use the tines of a fork to crimp and seal the edges firmly. Cut a few small slits in the top to allow steam to escape.
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Move the unbaked hand pies to a parchment-lined baking sheet and refrigerate for at least 30 minutes. If the dough becomes difficult to handle, refrigerate again for 15-20 minutes.
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Preheat your oven to 350°F (175°C).
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After chilling the pies, brush the tops with the egg and milk mixture. Bake for 30 minutes or until golden brown. Transfer the baked pies to a wire rack to cool.
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While the pies are cooling, whisk together the 1 cup of powdered sugar, 1 tablespoon of milk, and ¼ teaspoon of almond extract until smooth. Adjust the consistency as needed with more sugar or milk. Drizzle this icing over the cooled pies for an extra touch of sweetness.
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Serve immediately and enjoy the delightful taste of summer in every bite!
Expert Tips for the Best Results
- Chill the Dough: Keeping the dough cold is key to a flaky crust, so don’t rush the chilling times.
- Vent the Pies: Cutting slits in the top not only allows steam to escape but also makes for an aesthetically pleasing finish.
- Don’t Overfill: Too much filling can cause the pies to burst. Stick to the recommended 1 tablespoon of filling for perfect results.
- Make It Ahead: Prepare the dough and filling the day before, then assemble and bake the next day for a time-saver.
Variations
- Mixed Fruit Hand Pies: Swap some of the peaches with blueberries or raspberries for a mixed berry flavor.
- Spiced Variation: Add a pinch of nutmeg to the filling for a warm, spiced flavor that complements the peaches beautifully.
- Savory Hand Pies: Try adding diced cooked bacon or cheese for a savory twist.
- Coconut Cream: Add shredded coconut to the filling for a tropical vibe.
- Chocolate Drizzle: Use chocolate instead of almond icing for a decadent dessert experience.
Serving Suggestions
Peach Hand Pies are delightful on their own, but you can elevate the experience by serving them with:
- A scoop of vanilla ice cream for an indulgent dessert
- Whipped cream or freshly-made whipped topping
- A light dusting of powdered sugar for a touch of elegance
- Pair with hot tea or coffee for a cozy afternoon treat
Storage and Reheating
Store any leftovers in a single layer in an airtight container in the refrigerator for up to three days. For fresh, flaky results, reheat the pies in a preheated oven at 350°F (175°C) for about 10-15 minutes until they are warmed through. You can also freeze unbaked hand pies for up to 3 months; just ensure to wrap them tightly. Bake straight from the freezer, adding a few extra minutes to the baking time.
Common Mistakes to Avoid
- Overworking the Dough: This can lead to tough crusts, so handle the dough as little as possible once you’ve added the water.
- Underseasoned Peaches: Make sure to taste your filling before sealing and adjust sweetness as needed.
- Ignoring Chilling Times: Chilled dough is essential for achieving that perfect flaky crust; skipping this step can compromise texture.
FAQ
Can I use frozen peaches?
Yes! Just ensure they are thawed and excess moisture is drained before using.
Can I make these pies ahead of time?
Absolutely! You can prepare the filling and dough in advance. Assemble the pies just before baking.
What can I do if my dough is too sticky?
If your dough is sticky to work with, refrigerate it for about 15-20 minutes for manageable handling.
How can I prevent my hand pies from leaking?
Avoid overfilling the pies and make sure to seal the edges thoroughly.
Can I use a different fruit?
Yes! Apples, pears, and berries can be used to create delicious alternative hand pies.
How should I reheat leftovers?
Reheat them in a preheated oven at 350°F until warm, about 10-15 minutes for the best results.
Conclusion
Peach Hand Pies are not just a dessert; they’re a celebration of summer flavors that will bring smiles to the faces of your loved ones. With their flaky crust and sweet, juicy filling, these hand pies are perfect for any occasion – from casual snacks to festive gatherings. I encourage you to give this recipe a try and savor the delightful combination of sweet peaches and flaky pastry. Don’t forget to share your creations with friends and family—they’re sure to be a hit! Save this recipe for your next baking adventure, and watch as Peach Hand Pies become a favorite in your home.
Peach Hand Pies
Ingredients
Method
- Peel and dice the peaches into ½-inch pieces. In a large mixing bowl, sprinkle the diced peaches with ½ cup granulated sugar and gently toss. Cover and set aside for an hour to let the peaches release their juices.
- In a food processor, combine 2 ½ cups of flour, 1 teaspoon of sugar, and 1 teaspoon of salt. Add butter and shortening; pulse until the mixture resembles coarse meal.
- Gradually add ice-cold water and pulse just until the dough begins to hold together.
- Gather the dough, divide it in half, and shape each into a disc. Wrap and refrigerate for at least 30 minutes.
- Drain excess juice from the peaches into a saucepan. Whisk in cornstarch, cinnamon, and a dash of salt into the juice. Cook over medium heat, whisking for about 2 minutes until thickened.
- Remove from heat and stir in lemon juice and almond extract. Fold in peaches and set filling aside to cool.
- Roll out one dough disc to about ⅛ inch thick and cut out 4-inch rounds. Brush with egg and milk mixture.
- Place 1 heaping tablespoon of peach filling in the center of each round. Fold over and pinch to seal, crimping edges with a fork.
- Transfer to a baking sheet and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Brush tops of hand pies and bake for 30 minutes or until golden brown. Cool on a wire rack.
- Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle over cooled pies.
