Description

These Homemade Peach Hand Pies are a delightful treat featuring a flaky, buttery crust filled with fresh, juicy peach filling and finished with a sweet almond glaze. Perfectly portable and easy to make, they are ideal for picnics, snacks, or a charming dessert that tastes like it’s from a bakery but comes together with simple ingredients and straightforward steps.

Ingredients

Scale

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

Make the Pie Dough: 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 throughout. Add the ice-cold water one tablespoon at a time, pulsing gently after each addition until the dough just comes together without being wet or sticky. Divide the dough into two equal discs, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare and Cook the Peach Filling: Peel and dice the peaches into 1/2-inch pieces and mix with sugar. Let sit for 1 hour to release juices. Strain peach juice into a saucepan, reserving fruit. Whisk cornstarch, cinnamon, and salt into the juice, then bring to a boil over medium heat, cooking until thick and glossy. Remove from heat, stir in lemon juice, almond and vanilla extracts, then fold in reserved peaches. Cool to room temperature.
Roll Out Dough and Cut Circles: Remove one dough disc from fridge, let sit 10-15 minutes until pliable. Roll on floured surface to 1/8-inch thickness. Cut out 4-inch circles. Re-roll scraps and cut more circles. Repeat with second disc. Approximately 12-16 circles total.
Assemble and Seal the Hand Pies: Whisk egg and milk for egg wash. Brush dough circle edges lightly with egg wash, spoon 1 tablespoon of cooled peach filling onto each circle, fold over and seal edges by pressing and crimping with fork. Place on parchment-lined baking sheet. Cut two small slits atop each. Refrigerate assembled pies for 30 minutes.
Bake the Hand Pies: Preheat oven to 350°F. Brush chilled pies with remaining egg wash. Arrange on baking sheet with 1 inch space. Bake for 30 minutes until golden brown and filling bubbles through vents. Transfer to wire rack and cool completely.
Make the Glaze and Finish: Whisk powdered sugar, milk or cream, and almond extract until smooth. Drizzle glaze generously over cooled pies. Serve warm or at room temperature.

Notes

Do not overfill pies; use only 1 tablespoon filling to prevent leaking.
Chill dough before rolling to keep it manageable and ensure flaky crust.
Allow peach filling to cool completely before assembling to avoid soggy dough.
Seal edges tightly using fork to avoid filling leaks during baking.
Store pies in airtight container at room temp up to 2 days; refrigerate up to 5 days.
Freeze pies before or after baking for up to 3 months (unbaked) or 2 months (baked).
Reheat baked pies in 350°F oven for 10 minutes to crisp crust.
Substitute vanilla extract for almond extract if preferred.
Frozen peaches can be used if thawed fully and drained.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Peach hand pies, homemade hand pies, peach dessert, flaky pie crust, portable dessert, peach pastry