Description
Delightful peach hand pies featuring a flaky homemade pie crust filled with a sweet and spiced peach mixture. Perfectly baked until golden, these portable treats are ideal for snacking or dessert and can be frozen for convenient future enjoyment.
Ingredients
Scale
Filling
- 2 large peaches
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Squeeze of lemon juice
Crust & Assembly
- 1 batch of homemade pie crust (or pie crust for a 9-inch double-crust pie)
- 1 egg
- 1 tablespoon water
- Sparkling sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Prepare the Filling: Peel, pit, and dice the peaches. In a medium bowl, combine the diced peaches with brown sugar, granulated sugar, flour, ground cinnamon, ground ginger, ground nutmeg, and a squeeze of fresh lemon juice. Stir thoroughly to blend all ingredients and set aside.
- Roll Out Dough: On a floured surface, roll out the pie crust into a 15×18 inch rectangle. Cut out approximately twelve 5-inch circles, re-rolling scraps as necessary, but minimize overworking the dough to keep it tender.
- Fill the Circles: Spoon a heaping tablespoon of the peach filling into the center of each dough circle, noting that you may not need all the filling for all pies.
- Seal the Pies: Whisk together the egg and water to make an egg wash. Brush one half of the edge of each dough circle with the egg wash. Fold the dough over the filling to create a semi-circle, then press and crimp the edges with a fork to seal thoroughly.
- Prepare for Baking: Place the hand pies on the prepared baking sheet. Use a sharp knife to cut two slits on top of each pie to allow steam to escape during baking.
- Apply Final Touches: Brush each sealed pie with egg wash and optionally sprinkle with sparkling sugar for a decorative and slightly crunchy topping.
- Bake: Bake the pies for 25-30 minutes until they turn golden brown and the peach filling is bubbling. Remove from the oven and let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- Freeze (Optional): To freeze, arrange the unwashed and unbrushed hand pies on a parchment-lined baking sheet, cutting slits on top. Freeze until solid, then store them in a freezer bag for up to 6 months.
- Bake from Frozen: When ready to bake frozen pies, place them on a lined baking sheet. Optionally brush with egg wash and sprinkle with sparkling sugar before baking at 400°F for 25-30 minutes until golden and heated through.
Notes
- You might not use all of the peach filling depending on how much you fill each pie.
- Overworking the pie crust can make it tougher, so try to minimize rolling scraps repeatedly.
- Cutting slits on the pies allows steam to escape and prevents sogginess.
- Egg wash helps achieve a beautiful golden color and can be skipped if you want a more rustic look.
- Freezing assembled pies before baking allows for easy storage and quick preparation later.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach hand pies, peach dessert, handheld pies, homemade pie crust, fruit hand pies, baked hand pies, easy peach dessert
