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Peach Hand Pies

Peach Hand Pies
Adapted from Joy the Baker and Smitten Kitchen
Makes about 2 dozen

2 ½ cups all purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, chilled, cut into small cubes
¼ cup (4 tablespoons) shortening, cut into cubes
5 tablespoons plus 2 teaspoons ice water
1 teaspoon apple cider vinegar

3 large ripe peaches
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground ginger
1 tablespoon plus 1 ½ teaspoons flour
1 ½ teaspoons cornstarch
1 teaspoon bourbon (optional)
½ teaspoon vanilla extract

1 egg, lightly beaten
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

1. Make crust: In a large bowl, whisk together flour, salt, and sugar. Using a pastry cutter, add shortening and chilled butter and cut into flour mixture until it resembles coarse crumbs. (Some will look like oatmeal flakes, others will be the size of peas.) Stir together ice water and vinegar. Make a well in the center of the flour mixture, and add liquid, stirring until dough comes together and holds together when squeezed. If mixture is too dry, add additional water, a teaspoon at a time, until it reaches the right consistency.
2. Divide dough in half and create a disk out of each. Wrap each disk in plastic wrap and refrigerate until cold, at least 1 hour.
3. Make filling: Chop peaches into small pieces (about ½-inch dice). Mix in a medium bowl with sugar, flour, cornstarch, and spices. Add bourbon (if using) and vanilla extract, stirring to combine.
4. Assemble: Preheat oven to 375F. Line baking sheets with parchment paper; set aside. On a lightly floured surface, roll one dough disk out to 1/8-inch thick. Cut out circles with a 3-inch cutter, gathering scraps and rerolling. (If dough becomes soft, chill in refrigerator again.) Repeat with remaining dough.
5. Spoon about 2 teaspoons of filling into the center of each circle, making sure not to overfill (otherwise it won’t seal!) and brush the edges of the circle with a bit of egg wash. Fold dough over to create a half circle, and press the edges firmly with the tines of a fork to seal. Place on prepared baking sheets. Repeat with remaining dough rounds. Chill on baking sheets for another 30 minutes.
6. In a small bowl, mix together granulated sugar and cinnamon for the topping. Remove chilled pies from oven and cut a small slit in the top of each. Lightly brush the tops with egg wash and sprinkle with sugar mixture. Bake, rotating pans halfway through, until tops are golden brown, about 16 to 18 minutes. Remove from the oven and let cool slightly before serving.

For Strawberry variation:
Adapted from BetsyLife

1 ½ cups strawberries, hulled and diced
2 tablespoons granulated sugar (I might add more next time)
1 tablespoon cornstarch

Combine in a large bowl, stirring together until well coated.

Follow the directions above, substituting the strawberry filling for the peach.

Omit the cinnamon from the topping and sprinkle with just granulated sugar before baking.

Once cooled, in a small bowl combine:
1 cup confectioner's sugar
1 to 1 1/2 tablespoons of milk

Drizzle over cooled pies. (If mixture is too thick, add more milk, a teaspoon at a time until it reaches the desired consistency. If it is too thin, add a little bit more sugar.)

Brought to you by The Busty Baker (
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