These Easy Homemade Peach Hand Pies are like little pockets of summer goodness! With sweet, juicy peaches wrapped in flaky pastry, they are a delightful treat.
I love how simple they are to make. Just fill, fold, and bake! Perfect for sharing, but I won’t judge if you want to keep them all to yourself! 🍑🙈
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are best for this recipe. If they aren’t in season, you can use frozen peaches. Just thaw them first and drain any excess liquid.
Sugar: The sugar helps to enhance the sweetness of the peaches. If you’re looking to cut down on sugar, consider using honey or maple syrup, keeping in mind that it may affect the consistency of the filling.
Cornstarch: This thickens the filling so it doesn’t ooze out. If you don’t have cornstarch, use all-purpose flour as a substitute, though the texture may differ slightly.
Dough: All-purpose flour is standard for the dough. If you’re looking for a gluten-free option, use a gluten-free flour blend that can substitute cup for cup in baking.
Butter: Unsalted butter provides a rich base for the dough. If you’re watching your saturated fat intake, use palm oil shortening or a plant-based butter alternative, but this can change the flavor profile a bit.
How Do You Make Your Dough Extra Flaky?
To achieve a flaky dough, it’s essential to keep everything cold. This helps the butter stay solid until baking, which creates pockets of steam. Here are some tips:
- Use very cold butter and minimize your handling of the dough. Less warmth means better texture!
- Chill your mixing bowl in the fridge before preparing the dough.
- When adding cold water, do it gradually to avoid adding too much liquid.
Once you combine the ingredients, avoid overmixing. A few visible bits of butter in the dough are perfectly fine. This will help create those delicious layers when baked!
Easy Homemade Peach Hand Pies
Ingredients You’ll Need:
For the Filling:
- 3 large ripe peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp fresh lemon juice
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1/2 cup ice-cold water (more if needed)
For Assembling:
- 1 egg, beaten (for egg wash)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 30 minutes for prep and about 20-25 minutes for baking. Plus, it requires at least 1 hour of chilling time for the dough. In total, expect to spend around 2 hours, including the cooling time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter, and using a pastry cutter or your fingers, cut it into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter. This will help create a flaky texture!
2. Bring the Dough Together:
Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it! Shape the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
3. Make the Peach Filling:
While the dough chills, prepare the peach filling. In a medium bowl, mix the diced peaches with sugar, cornstarch, cinnamon, and lemon juice. Stir gently to ensure the peaches are coated evenly. Set aside for later.
4. Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to make cleanup easier!
5. Roll Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Using a round cutter (approximately 4-5 inches in diameter), cut out circles. Repeat with the second disk of dough.
6. Assemble the Pies:
Place a spoonful of the peach filling in the center of each dough circle, leaving some space around the edges. Brush the edges lightly with the beaten egg to help seal them. Fold the circle over to form a half-moon shape, pressing the edges firmly. Crimp the edges with a fork to ensure they seal well.
7. Prepare for Baking:
Arrange the hand pies on the prepared baking sheet. Brush the tops with the beaten egg to get that lovely golden color as they bake.
8. Bake the Hand Pies:
Bake for 20-25 minutes or until the pies are a beautiful golden brown and the filling is bubbly. Once they’re done, remove them from the oven and let them cool slightly.
9. Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. This will add a lovely sweetness to your hand pies!
10. Drizzle and Enjoy:
Generously drizzle the glaze over the warm pies. Serve them warm or at room temperature and enjoy your flaky, sweet peach hand pies!
These hand pies are perfect for a summer dessert or snack, bringing a taste of sun-ripened peaches straight to your table. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw the frozen peaches in the fridge or at room temperature. Drain any excess liquid before using them in the filling to prevent soggy hand pies.
How Can I Make the Dough in Advance?
You can prepare the dough up to 2 days in advance. After shaping it into disks, wrap them tightly in plastic wrap and store in the refrigerator. Just remember to let it sit at room temperature for about 10-15 minutes before rolling it out.
What’s the Best Way to Store Leftover Hand Pies?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, place them in a 350°F (175°C) oven for about 10-15 minutes until warmed through.
Can I Substitute the All-Purpose Flour with Almond Flour or Whole Wheat Flour?
You can try using almond flour, but be aware that it may change the texture and result in a denser dough. For whole wheat flour, substitute up to half of the all-purpose flour to maintain some lightness while adding a nutty flavor.
