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Peach hand pies inside on white napkin
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5 from 1 vote

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 mins
Cook Time15 mins
Total Time35 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


  • 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.


Nutritional values are meant to be a guide and may vary.
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