Name: Homemade Peach Hand Pies Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons granulated sugar; 1 1/4 teaspoons salt; 8 tablespoons unsalted butter (chilled and cubed); 1/3 cup vegetable shortening (chilled and cubed); 6 to 8 tablespoons ice-cold water; 1 large egg; 1 tablespoon whole milk; 5 large peaches (peeled and diced into 1/2-inch pieces); 1/2 cup granulated sugar; 2 1/2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 1 tablespoon fresh lemon juice; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 cup powdered sugar (sifted); 1 1/2 tablespoons milk or heavy cream; 1/4 teaspoon almond extract

Introduction

Homemade Peach Hand Pies are a delightful treat that captures the sweet, juicy essence of fresh peaches wrapped in a flaky, buttery crust. Portable and easy to eat, these hand pies are perfect for picnics, snacks, or dessert. Topped with a sweet almond glaze, they taste like they came from a bakery, but are surprisingly simple to make at home.

Three golden brown pastries shaped like half-moons rest in a row on a wooden board. Each pastry has a crimped edge with a slightly darker toasted color. The tops are drizzled with white icing in diagonal lines, adding contrast to the flaky and glossy crust. The pastries sit on a wooden board placed over a crumpled light gray cloth, with a white marbled surface underneath. In the background, a small blurred glass vase with purple flowers and an orange object can be seen, plus a small white dish of granulated sugar is visible at the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pastry dough:

2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1 1/4 teaspoons salt
8 tablespoons unsalted butter (chilled and cubed)
1/3 cup vegetable shortening (chilled and cubed)
6 to 8 tablespoons ice-cold water
1 large egg
1 tablespoon whole milk

For the peach filling:

5 large peaches (peeled and diced into 1/2-inch pieces)
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

For the icing glaze:

1 cup powdered sugar (sifted)
1 1/2 tablespoons milk or heavy cream
1/4 teaspoon almond extract

Instructions

Step 1: In a food processor, pulse together the flour, sugar, and salt until combined. Add the chilled cubed butter and shortening, pulsing until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat visible. Add ice-cold water one tablespoon at a time, pulsing gently until the dough just comes together without being wet or sticky. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Peel and dice peaches into 1/2-inch pieces and toss with 1/2 cup sugar. Let sit for 1 hour to release juices. Strain peach juice into a saucepan, reserving the fruit. Whisk cornstarch, cinnamon, and salt into the juice. Bring to a boil over medium heat, stirring constantly, until thickened. Remove from heat, stir in lemon juice, vanilla, and almond extract, then fold in diced peaches. Let cool completely.

Step 3: Remove one dough disc from the fridge and let sit 10-15 minutes until pliable. Roll on a lightly floured surface to 1/8-inch thickness. Cut out 4-inch circles using a cutter or glass. Gather scraps, re-roll, and cut additional circles. Repeat with second disc.

Step 4: Whisk egg and milk for egg wash. Brush edges of each dough circle lightly with egg wash. Place 1 tablespoon of cooled peach filling slightly off-center. Fold dough over filling and press edges to seal, then crimp with fork tines. Place on parchment-lined baking sheet. Cut two small slits on top of each pie to vent steam. Refrigerate assembled pies for 30 minutes.

Step 5: Preheat oven to 350°F. Brush pies with remaining egg wash. Bake on a parchment-lined sheet for 30 minutes or until deep golden and filling bubbles slightly. Transfer pies to a wire rack and cool completely.

Step 6: While pies cool, whisk powdered sugar, milk or cream, and almond extract until smooth. Drizzle glaze over cooled pies. Serve at room temperature or slightly warm.

Tips & Variations

Use fresh, ripe but firm peaches for best texture and flavor; white peaches provide a more delicate, floral note.

Frozen peaches can be used if thawed and drained well to avoid watery filling.

If you don’t have shortening, use all butter for a rich crust, though it may be slightly less flaky.

Substitute almond extract with vanilla extract if preferred.

Make sure to chill the dough and assembled pies well to prevent sogginess and help retain shape.

Avoid overfilling to prevent leaks during baking—1 tablespoon of filling per pie works best.

Storage

Store peach hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; note the crust may soften in the fridge. Freeze unbaked pies on a baking sheet until firm, then transfer to a freezer bag for up to 3 months; bake from frozen with added time. Baked pies can be frozen up to 2 months. Reheat baked pies in a 350°F oven for about 10 minutes to crisp the crust. Add the glaze just before serving if pie was frozen unglazed.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well if fully thawed and excess liquid is drained to prevent a watery filling.

What can I substitute for vegetable shortening?

You can use all butter instead, which will yield a tasty crust, though it may be slightly less flaky than with shortening.