Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!
Love FRESH peaches? Try this delicious peach dumpling recipe topped with some homemade ice cream! OR give our peach cobbler recipe a try next!
Why this Recipe Works
Dinner around our place is usually pretty standard. I love using my slow cooker, so Mississippi Pot Roast or Bourbon Chicken tend to be on the menu regularly.
I’m often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around.
But reality is, I usually only bake once a week. And it’s often around events, so that treats aren’t sitting around for me to eat. Especially during the school year when I’m home alone with dessert on the counter, begging to be eaten.
But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others.
So at dessert time, there is nothing but chocolate ice cream in the freezer. And sometimes a loaf of my favorite apple bread or cinnamon swirl zucchini bread!
If you’re looking for a dessert that is quick to whip up, but can also impress family and friends, these Peach Hand Pies may just be your answer.
- 5 simple ingredients
- NO FRYER needed
- comfort of a peach pie
Last year I made a homemade Apple Hand Pie recipe, and it’s quickly become one of my most popular recipes on the blog! The mouthwatering apple pie filling is incredible!
Today’s recipe for peach pie uses a simple can of pie filling with an addition of cinnamon to give it a little more depth in flavor. It was perfect.
Love pie filling? Try our easy Instant Pot Peach Cobbler with only 4 ingredients!
Ingredient Notes
- Pie Crust- the convenience of a couple boxes of refrigerated pie crust is one of the reasons this treat is so easy to make. But if you want to make a homemade pie crust instead, that works too.
- Pie Filling- canned pie filling works perfect here!
- Cinnamon- add a little spice to the canned pie filling for more flavor.
- Powdered sugar- use this for the glaze to keep it sweet.
- Milk- use more or less for desired consistency.
- Egg- use the egg yolk to seal the hand pies, and the egg white with water to brush on top before baking.
How to Make Peach Hand Pies
Step 1: Dump canned pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Step 2: Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Step 3. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle.
Step 4. Brush Edges of pie crust circles with beaten egg yolk. (this helps them seal better) Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
Step 5: While pies are baking, whisk together the powdered sugar and milk until smooth.
Step 6. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
Want another delicious variety? Learn how to make lemon curd and create these scrumptious Lemon Hand Pies in minutes!
Hand Pie Tips and Tricks
- I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
- You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of egg yolk or water to keep them sticking together).
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode (they still might burst a little, as you can see on mine, but don’t worry about it).
- Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
- Store hand pies in airtight container at room temperature for up at one week. Or freeze for up to 3 months.
Recipe FAQs
Yes. I freeze hand pies all the time. For best results, allow to cool completely. You can freeze with or without the glaze. Place on parchment paper in single layer in a freezer safe container or ziploc freezer bag. Thaw in refrigerator overnight and enjoy.
Sure! If you have a favorite peach pie filling recipe that uses fresh peaches, that sounds like a wonderful alternative.
To prevent this, brush the edges of each circle with egg yolks before pinching closed. Make sure to fold over and poke a fork in each pie before baking as well.
More Classic Dessert Recipes:
- 7 Up Pound Cake
- Pecan Tassies
- Apple Empanada
- Sugar Cream Pie
- Peach Galette
- Mini Pecan Pies
- MORE Pies and Tarts Recipes
Pin this now to find it later
Pin ItPeach Hand Pies
Ingredients
- 2 boxes refrigerated pie crust 14.1 oz each
- 1 can peach pie filling 21 oz
- 1 teaspoon cinnamon
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 egg separated
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a metal cookie scoop, drop a Tablespoon of peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Brush edges of pie crust circle with egg YOLK (save the egg white for later). Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
Notes
- I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
- You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of egg yolk or water to keep them sticking together).
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode (they still might burst a little, as you can see on mine, but don’t worry about it).
- Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
- Store hand pies in airtight container at room temperature for up at one week. Or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Video
Nutrition
Flaky, easy, baked Peach Hand Pies make a delicious treat anytime of year. Use peach pie filling or make your own with fresh peaches!
I would love to make these for my nephew because peach pie is one of his favorites but he has an egg allergy. Must I brush them with the egg wash or is there something else I could use?
You can skip the egg wash, I sometimes forget to do it 🙂
Well, I’m a lemon person and I’m going to try that. Lol
I’m gonna try blueberry filling with a tad bit of lemon juice and lemon peel.
These look beautiful and sound so easy to make. I am putting them on the list to make for our Girl Scout Bake Sale in October. Thanks!!
No, not a side dish for dinner; we called it a side pie cuz you eat it from the side. Just thought it was a cute saying share.
Darn. Well I want it as a side dish, LOL!!!
We call them side pies! 🙂
So a side pie can be a side dish to dinner???? 🙂
May sound like a silly question, but I don’t work much with fruit&spices – if using cherry pie filling or blueberry, would you still put in the cinnamon or leave it out? Thanks! Can’t wait to try this!!!
For cherry and blueberry I would probably leave the cinnamon out. Although adding in a little almond extract to either of those would be tasty 🙂
I left out (which was ungrateful) that the pies were delicious and a huge hit – I’m just frustrated that I couldn’t do it the way it said. It worked in the end, and people RAVED about them.
I don’t know why, but this didn’t work for me at all as directed. I couldn’t fit a TBSP of filling – only a teaspoon, or it all oozed out. It was hard to seal the edges, it took a ton of time, and I didn’t feel like it worked at all. I would have loved more pictures, so maybe I could tell what I was doing wrong. I even measured the cutter to check for size. It took a TON of time, and I can’t say I would ever try it again. It took at least ten times as long as a pie, probably more, and felt like a total fail to me. Wish I knew what the problem was.
Hmmm, not sure what happened?? I’ll work on getting some video of making this recipe, that may help?
Coming from a place known for their peaches (even have a peach festival every year #peachjam), I love this recipe. Only substitution is fresh versus canned. I may also add a few cherries in for a contrast.
I want to make these for church on 8-20-2016
ok
Hello, I was a little puzzle you didn’t mention in the recipe about the peaches just the pie filling how much diced peaches I need?
I think she means dice up the peaches that are in the pie filling. They come in bigger chunks, this way they will be small enough to fit inside the hand pie.
ha! yes, thank you for clarifying 🙂
Thanks so much for these! I made them for my son’s birthday and they were a big hit!
Oh I’m so glad to hear it!
Would they freeze well? Or should I make them without baking and freeze them ?
I want to try this with fresh peaches and incorporate cream cheese. Any suggestions would be welcome as I’m not a baker by any means!
I like what I see.
Wondering how long these last in an airtight container?
I would say just a couple days. The texture of the pie crust gets softer (instead of flakier) with time.
I want to make this so bad, but the supermarkets don’t carry this pie filling. How could I make the filling from scratch?
These were amazing!!!! I made them tonight for a get together and they are gone. I did have one problem tho…about 6 of them were completely burnt on the bottom. Can I use something different than parchment paper? Any suggestions would be great because I plan on making these again this weekend!!
Hmmm, not sure why they would burn on the bottom, unless maybe your oven is running too hot? I would try moving them up to a higher rack in the oven. The parchment paper just keeps them from sticking to your pan. Glad you enjoyed them though!
Made these today and they turned out great!! We do have a few left over. Wondering if I need to refrigerate or just cover and keep on the counter? Thanks for sharing!!
I kept mine on the counter in an airtight container. ENJOY 🙂