Iced Peach Hand Pies
Deliciously glazed, these Peach Hand Pies 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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: hand pies, peach hand pies, peach pie filling
Servings: 10 pies
Calories: 383cal
Author: Amy Desrosiers
Cost: $5
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
Pies
- 14.1 ounces pie crust (one box, 2 rolls)
- 1 large egg white
Icing
- 2 tbsps. water
- 2 cups powdered sugar
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.
Pies
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.
Nutritional values are meant to be a guide and may vary.
Storage
These pies are best the same day but do last up to 24 hours in an air-tight container. Please note the icing should be fully cured before storing them, or they will get mushy.
Different Fruits
You can make these with any pie filling. I recommend no more than 1 1/2 tablespoons of filling per pie.
Serving: 1pie | Calories: 383cal | Carbohydrates: 64g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 191mg | Potassium: 200mg | Fiber: 2g | Sugar: 40g | Vitamin A: 342IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg