Deliciously glazed, these Peach Hand Pies desserts are so sweet and easy to make. Homemade peach pie filling is nestled in-between flaky pie crust and sealed up perfectly. These are easy to eat and fun to make with minimal ingredients.
Looking to make your very own homemade peach dessert? If so, you have come to the right place! These Glazed Peach Hand pies are so easy that even the kids can pitch in to help make them.
The best part? You can use your favorite homemade pie crust recipe or store-bought refrigerated pie crust. The magic happens with the peach pie filling recipe which you can find in the recipe card below.
When I was a kid, I always loved those 2/$1 fruit pies. I know, I know, I am dating myself, but they were just so good! I love the apple, cherry, and blueberry ones, but was always sad there wasn’t a peach option.
Peach pie filling is hard to come by, guys! I was going to pick up a can of premade pie filling but it is not even sold around here in the Northeast. So, I decided to buy a 29-ounce can of yellow cling peaches & make my own.
Homemade peach pie filling
29-ounce canned peaches. I used the yellow cling variety and drained them which is super important.
sugar– white granulated sugar. I used 1/2 cup for this recipe.
cinnamon- 1/2 tsp brings in the warmth and amplifies the flavor.
nutmeg– I love using nutmeg in all my pie fillings. It provides a nutty, warm flavor that pairs well with cinnamon.
vanilla extract– Adds a lovely depth of flavor to the peaches.
lemon juice- balances the sweetness of the filling and makes it enhanced.
butter– 2 tablespoons to pan-fry the peaches until a caramelized goodness.
flour– just a little to help thicken up the filling so it is not watery.
egg white– to brush the mini pies before baking them. This gives them a nice, flaky, and shiny coat.
powdered sugar– Mixed with 2 tablespoons of water to mix a thick icing to dip each baked, and cooled hand pie.
Cooked peach pie filling
To really give the peach pie filling a yummy depth of flavor, I cooked in on the stove top.
I added the butter, sugar, spices, and peaches to a medium frying pan to caramelize it. Then, I sprinkled on the flour at the end and stirred until thickened. This really amplified the peach flavor and made every bite of these hand pies a heavenly experience.
Cutting out pie crust circles
For this recipe, I made 10 hand pies using 1 full box of refrigerated pie crust dough. Each box comes with 2 rolls of wrapped crust that you want to take out of the fridge 15 minutes before working with it.
I used a glass cup with a 4″ opening for my pie crust circles. You will need to sprinkle a little extra flour on your work space and cup to prevent sticking.
If you are rolling out fresh pie crust, roll it to 1/8 thickness for these hand pies.
You will only be able to cut out 3-4 circles as is per circle, so get prepared to roll out at least one more pie crust circle per roll.
Once you have the pie crust circles, grab a fork for crimping the edges after filling them. It is the most useful tool to achieve the “fancy crimp”.
Filing hand pies
Each center of pie crust received 1 1/2 peach cling slices. They cannot really hold much more since these are small.
After I filled each, I folded over the crust to make a moon shape.
I gently pressed the the edges, and then used a fork to crimp the edges before brushing them with egg whites.
These baked for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet.
Iced Peach Hand Pies
Peach Pie Filling
- 29 ounces canned peaches drained
- 1 tsp. vanilla extract
- ½ cup granulated sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 2 tbsps. butter
- 1 tbsp. lemon juice
- 2 tbsps. all-purpose flour
- 14.1 ounces pie crust (one box, 2 rolls)
- 1 large egg white
- 2 tbsps. water
- 2 cups powdered sugar
- Line a medium-sized baking sheet with parchment paper and preheat the oven to 425° Fahrenheit.
Peach pie filling
- Drain peaches and add them to a bowl with the spices, vanilla extract, and lemon juice; toss.
- In a medium skillet, add butter and sugar and stir until butter is melted. Add in seasoned peaches and any excess juice to the pan.
- Cook over low-medium heat for about 5 minutes. The sugar will start to bubble and caramelize the peaches.
- Add in flour and stir to incorporate thoroughly.
- Bring peaches to a low simmer for about 3 minutes. Once done, add them to a ceramic or glass dish.
- Flour a work area and unroll the pie crust packages.
- Use a large glass that is about 4" in diameter to cut out pie crust circles. You should be able to make 4 crusts but will have to re-roll the excess dough to 1/8" thickness to make another. Repeat the process for the next roll. You should have 10 pie crusts total.
- Add 1½ peach slices to each pie. Fold over the crust to make a half moon shape.
- Using your fingers gently press the crust to seal and then crimp it with the back side of a fork.
- Use egg whites to gently brush the dough.
- Bake pies for 15 minutes at 425° Fahrenheit on a parchment-lined baking sheet.
- In a medium-size bowl, mix water and powdered sugar to make glaze. It thickens as it sits, but will need to be stirred before dipping pies.
- Allow pie to cool and then dip them in the glaze. Set them on a cooling rack to drip and harden for about an hour.