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
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Peach 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!
How well do these keep? I made them to take for a birthday which was put off a day after I had them all put together and on a tray. Will they keep another day on a covered tray or do I need to refrigerate?
I would refrigerate them personally. Enjoy!
Have not made this yet to make a comment, but it does look good and I’m going to try this
Hi Aimee Thank You for this recipe.
Could I use Puff Pastry? Love your recipes.
Debbie the ads are there for a reason. If you like the recipes click on them.
Aimee might get some perks and keep posting recipes for all of us to enjoy.
You keep the ads I will click on them all because I love this site
Thanks Debbie 🙂 I haven’t used pie filling in a puff pastry…but here is a turnover recipe using the puff pastry. Maybe try it and let me know? https://www.shugarysweets.com/orange-cream-and-nutella-turnovers/
Could never find the recipe! Sucks!
could you use home made crust and fresh peaches or other fresh fruit.
You have too many adds on your site to be able to enjoy. I would have loved checking it out.
Hi I used this recipe tonight and I made them with caramel apple filling. My family loves them!!! It was so easy and delicious! Thank you for another great recipe!!
What a YUMMY treat. Making these very soon. I assume I can use any pie filling so I have variety in flavors. Thanks for posting this DELISH recipe!!
I’ve been trying to subscribe, but when I put my information in and press go it takes me to a blank page that says error.
Cool slightly before glazing, I tried to glaze while hot out of the oven and they fell apart in the glaze!
So disappointed to see that you use box premade pie crust. Now its not homemade.
By definition, homemade means “made at home, not bought.” So technically, yeah, the hand pies are homemade. You can certainly feel free to use your own pie crust recipe if you prefer, I love the taste and ease of making these with just a couple ingredients, perfect when I want to whip up a batch without fussing with pie dough.
Made these on Saturday. They turned out perfect. Looked just like the ones in the picture.
I made 32 out of the dough. Thank you for sharing the recipe.
I love your Peach Hand Pies can’t wait to make them.
For the apple Hand pies can you use apple pie filling?
Can they be frozen?
How long can these be stored?
Made them and they were the hit of the party. I think next time I’ll drizzle the glaze instead of dunking. The glaze was stronger flavor than the peach.
Can’t wait to try these recipes.
Oh how I love me a hand pie! But a PEACH HAND PIE?! Please and thank you! Love that glaze going on too – it makes for such a classic treat!
En México les decimos empanadas y se rellenan de muchas formas,pero de durazno como estás son fabulosas!..thanks for the recipe!