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!
When I did my shopping, I thought it was made with just canned peaches. With this whole Covid-19 thing going, I don’t want to run back to the store. Is there a way to sub with these instead of pie filling? Maybe thicken with corn starch? Any help is appreciated
I haven’t tried that, but I bet you can google how to make peach pie filling with canned peaches 🙂
You can also put 3 Tablespoons of Minute(instant) tapioca, 1/2 cup of sugar, and the juice drained from the canned peaches into a saucepan and cookover medium heat until it thickens. Add the peaches, stir to combine. It will thicken even more as it cools. I prefer instant tapioca as a pie filling thickener, it tastes better to me than cornstarch.
Hi Susan,
I just wanted to let you know that I’ve made several “fruit fillings” (cherry, peach, raspberry, etc.) with frozen, canned and fresh fruits and the recipe is basically the same for all…sugar, cornstarch and a little water. You can find lots of different fruit filling ideas on Pinterest. Good luck and happy baking! 🙂
It would have been nice if the ingredients were listed instead of having to sift through the article to find them.
The ingredients and directions are all located at the end of the blog post in a printable recipe card. If you got all the way to the comments, you went too far.
Can I purchase the Fried peach pies and have them shipped as a gift?
Sorry I don’t do that 🙂
I am new at this also. I don’t like to just read the directions – it would be nice to have the directions in a printable area so I don’t have to print the entire thing. If there is something that could be printed I couldn’t find it
Not the owner BUT you have the option to select only the text you want, then choose print or CTRL+P. Then your options should be print all or just the selected text!
I am making again this week but doing blueberry pie filling do I need anything to it?
You can try adding lemon. it’s a great combo! https://www.shugarysweets.com/blueberry-lemon-hand-pies/
I am going to be making blueberry pies do I need to add anything to the filling ?
I am making these again but this time I am doing cherry pie filling do l need to add anything to the filling ? The peach pies were amazing took them to our church lunch they were a big hit . Several thought I had bought them !
I like to add almond extract to the cherry pie filling (and top the glaze with some sliced almonds 🙂
Do these need to be stored in the refrigerator or can they be left on the counter? Didn’t know since they have that glaze on them.
So yummy!! Thank you for the simple to follow recipe. They came out nicely. For my next batch, should I prick the top of the pastries before baking? Most recipes say to do so. Also, what is the best way to store them after they bake so they don’t get soggy? For the egg wash, do you think an egg plus milk would be better? Or stick to the egg white wash?
Thank you again! l am looking forward to trying your other recipes, too.
30 minutes to dessert? You gotta be kidding me! I was at this for about an hour and a half or more. Maybe I’m slow. As far as the finished product, I would give it a rating of 5 out of 10. First, 4 inch diameter dough isn’t nearly big enough. You end up with tiny little hand pies. I would go with 6 inch circles of dough. 2nd, with one box of two crusts, I ended up with 10 hand pies. They were okay, but I expected more out of them. Finally, since the glaze is pretty much all sugar, I found that dunking them into this diabetic shock mixture was too much sweet. “If” I ever make them again, I’d be happy to drizzle small amounts of the glaze on them, and I’d bet they would taste just the same.