These Peach Hand Pies are sweet, flaky, and filled with juicy peach filling wrapped inside golden, buttery pastry. They are everything you love about peach pie in a fun, handheld treat that is perfect for summer parties, lunchbox desserts, picnics, potlucks, or after-dinner sweets. As soon as peach season rolls around, this is one of the first recipes we make!
Why You’ll Love These Peach Hand Pies
Peach hand pies are the perfect dessert when you want pie flavor without slicing and serving a full pie. They are portable, kid-friendly, and easy to make ahead.
You’ll love this recipe because it is:
- Made with fresh or frozen peaches
- Flaky, golden, and perfectly sweet
- Easy to serve and share
- Great for picnics and parties
- Kid-friendly and fun to make
- Delicious with glaze, powdered sugar, or ice cream
Made with fresh or frozen peaches and a simple pie crust, these mini peach pies are easy to assemble and even easier to serve. Each one bakes up with a tender crust, warm peach filling, and a simple glaze or sprinkle of coarse sugar on top.
Tips for the Best Peach Hand Pies
Cool the Filling Before Assembling
Warm filling can soften the pie dough and make the hand pies harder to seal. Let the peach filling cool completely first.
Don’t Overfill
Too much filling can leak out during baking. A small spoonful in the center is all you need.
Seal the Edges Well
Use a fork to press the edges firmly together. This helps keep the filling inside while the pies bake.
Cut Steam Vents
A small slit in the top of each hand pie lets steam escape and helps prevent the pies from bursting open.
Use Parchment Paper
The filling may bubble out a little as the pies bake, and parchment paper makes cleanup much easier.
Fresh vs. Frozen Peaches
Fresh peaches are wonderful when they are in season, but frozen peaches work beautifully too. If using frozen peaches, thaw and drain them first so the filling does not become too watery.
Canned peaches can also be used in a pinch. Drain them well and reduce the added sugar slightly if they are packed in syrup.
Easy Variations
Peach Blueberry Hand Pies
Add ½ cup blueberries to the peach filling for a bright summer berry twist.
Peach Raspberry Hand Pies
Add raspberries for a sweet-tart flavor combination.
Brown Sugar Peach Hand Pies
Use brown sugar in the filling for a deeper caramel-like flavor.
Cream Cheese Peach Hand Pies
Add a small spoonful of sweetened cream cheese under the peach filling before sealing.
Air Fryer Peach Hand Pies
Cook hand pies in the air fryer at 350°F for 8–10 minutes, or until golden and crisp. Work in batches so they do not overlap.
What to Serve with Peach Hand Pies
Peach hand pies are delicious on their own, but they also pair well with:
- vanilla ice cream
- whipped cream
- Greek yogurt
- fresh berries
- lemonade
- iced tea
- brunch spreads
- picnic lunches
They are perfect for summer cookouts, lunchbox treats, birthday parties, and easy family desserts.
Make-Ahead and Storage
Peach hand pies can be made ahead and stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, place baked and cooled hand pies in a freezer-safe bag or container and freeze for up to 2 months. Reheat in the oven or air fryer until warm and crisp.
For best texture, add glaze after reheating.
More Family-Favorite Pie Recipes:
- Strawberry Rhubarb Pie
- Key Lime Pie
- Banana Cream Pie
- Caramel Apple Pie
- Banoffee Pie Bites
- Pecan Pie Bars
Peach Hand Pies
Ingredients
- 2 cups peaches, peeled and diced fresh or frozen
- 1/4 cup sugar granulated or brown
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- 2 refrigerated pie crusts homemade pie dough
- 1 egg
- 1 tbsp milk or water
- Coarse sugar optional
Instructions
- Add diced peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt to a small saucepan. Cook over medium heat for 5–7 minutes, stirring often, until the peaches soften and the mixture thickens slightly.Remove from heat and let the filling cool completely before assembling the hand pies.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.Roll out pie dough on a lightly floured surface. Cut into circles or rectangles using a biscuit cutter, round cookie cutter, knife, or pizza cutter. You should get about 10–12 hand pies, depending on the size.
- Spoon 1–2 tablespoons of cooled peach filling onto half of the dough pieces, leaving a border around the edges.Top with the remaining dough pieces.Use a fork to crimp and seal the edges. Cut a small slit or two in the top of each pie to let steam escape.
- In a small bowl, whisk together the egg and milk or water to make an egg wash.Brush the tops of the hand pies with egg wash and sprinkle with coarse sugar if desired.Bake for 18–22 minutes, or until the crust is golden brown and the filling is bubbling slightly. Allow to cool slightly before serving.
