Homemade Peach Hand Pies Recipe: Sweetly Satisfying Treats

Sweet summer peaches tucked into golden, flaky hand pies create a dessert that melts in your mouth.

These compact treats capture the essence of seasonal fruit in every delightful bite.

Tender pastry wraps around juicy peach filling, promising a burst of flavor with each golden-edged morsel.

Perfectly portable and irresistibly cute, these hand pies bring joy to picnics, potlucks, and lazy afternoon snacks.

Each pie offers a personal-sized slice of comfort that connects you to classic baking traditions.

The crisp, buttery crust and warm peach interior combine for a nostalgic dessert that feels both elegant and comforting.

Bake a batch and watch smiles bloom as friends and family savor these delectable little treasures.

Best Storage for Peach Hand Pies

• Store hand pies in an airtight container in the refrigerator for up to 3 days. Keep them in a single layer to prevent sticking and maintain their crispy texture.
• Wrap individual hand pies tightly in plastic wrap, then place in a freezer-safe container. Frozen hand pies will stay fresh for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm refrigerated or thawed hand pies in a preheated oven at 350°F for 5-7 minutes. This method helps restore their crispy exterior and warm, gooey filling without making them soggy.

FAQs

• What oil temperature should I use for frying hand pies?

Use oil heated to exactly 375F. If the oil is too cold, pies will absorb excess oil; if too hot, they’ll burn quickly.

• Can I make these hand pies ahead of time?

You can prepare the hand pies and assemble them before frying, but it’s best to fry and glaze just before serving to maintain crispy texture and fresh flavor.

• How do I prevent the filling from leaking during frying?

Seal edges carefully by brushing water on the crust edges and crimping them tightly. Don’t overfill the pies – use about 2 tablespoons of filling per hand pie.

Peach Hand Pies What Makes Them Irresistible

• Unleash Quick Indulgence: These hand pies deliver delicious peach goodness in a compact, portable package perfect for grabbing and enjoying on the go.
• Master Simple Frying Technique: With clear step-by-step instructions, even beginner cooks can confidently deep fry these delectable treats without stress or complicated processes.
• Create Crowd-Pleasing Dessert: Crispy golden exterior, sweet peach filling, and glossy glaze make these hand pies an instant hit at gatherings, potlucks, or family dessert times.
• Customize with Ease: Experiment with different fruit fillings or adjust glaze sweetness to match personal taste preferences, making this recipe wonderfully adaptable.

Peach Hand Pies Ingredient Lineup

• Refrigerated Pie Crust: A pre-made pastry dough that forms the delicate outer shell of the hand pies.
• Peach Pie Filling: A sweet and fruity mixture that provides the core flavor and texture of the hand pies.
• Vegetable Oil: A neutral cooking oil used for deep frying the hand pies to achieve a crispy golden exterior.
• Powdered Sugar, Corn Syrup, Water: A sweet mixture that creates a shiny, smooth coating for the finished hand pies.
• Water: Used to help seal the edges of the pie crust when forming the hand pies.

Peach Hand Pies Step-by-Step Prep

Step 1: Prepare Cooking Oil

Fill a heavy dutch oven or large pot with vegetable oil, creating a depth of 4-5 inches.

Insert an oil or candy thermometer to monitor temperature precisely.

Heat the oil until it reaches exactly 375°F.

Temperature control is crucial – too cold means greasy pies, too hot leads to burning.

Step 2: Create Pie Crusts

Retrieve refrigerated pie crust and roll it out smoothly.

Use a 5-6″ bowl as a template to trace round shapes.

Carefully cut circles using a sharp knife.

If the crust doesn’t yield three full rounds, gently roll it out further.

Your goal is to create six perfect pie crust circles.

Step 3: Add Fruity Filling

Spoon peach pie filling onto the center of each crust round.

Be strategic about quantity – add enough to satisfy but not so much that it prevents proper sealing.

Leave sufficient space around the edges to ensure a clean closure.

Step 4: Seal Handheld Treats

Moisten crust edges with water using fingertips.

This acts as a natural adhesive.

Carefully fold each round over, creating a half-moon shape.

Press edges firmly, crimping with fingertips to create a secure seal.

Ensure no filling can escape during frying.

Step 5: Craft Sweet Glaze

In a small bowl, combine powdered sugar, corn syrup, and water.

Whisk until smooth and glossy.

Cover with a damp paper towel to prevent premature hardening while you prepare for frying.

Step 6: Fry Golden Delights

Carefully lower one hand pie at a time into hot oil.

Fry each pie for 2-3 minutes, watching for a deep golden-brown color.

Use a slotted spoon to remove and drain on paper towels, which will absorb excess oil.

Step 7: Apply Glossy Coating

Grab a pastry brush and generously coat both sides of each fried hand pie with the prepared glaze.

The sweet layer will create a beautiful, shiny finish that enhances flavor and appearance.

Step 8: Serve Warm Treats

Repeat the frying and glazing process for remaining hand pies.

Arrange on a serving platter and enjoy immediately while they’re crisp and warm.

Best served fresh and shared with friends and family.

Insider Knowledge for Perfect Peach Hand Pies

• Keep a close eye on the oil's heat using a thermometer to ensure perfect golden-brown hand pies without excess oil absorption.
• Use just enough peach filling to avoid spillage when sealing, creating a clean and neat hand pie edge.
• Gently stretch pie crust with a rolling pin if needed to maximize the number of rounds and create uniform hand pies.
• Cover glaze with a damp paper towel to prevent hardening while preparing the pies, ensuring a smooth and consistent coating.
• Cook hand pies individually to maintain consistent oil temperature and achieve an even, crispy golden-brown exterior.

Unique Peach Hand Pie Flavor Inspirations

• Gluten-Free Peach Hand Pies: Replace traditional pie crust with gluten-free pie dough made from almond flour or rice flour, ensuring celiac and gluten-sensitive individuals can enjoy this treat.
• Vegan Peach Hand Pies: Substitute butter-based pie crust with coconut oil pastry and use plant-based peach filling without dairy ingredients, creating a completely animal-product-free version.
• Low-Sugar Peach Hand Pies: Swap regular powdered sugar glaze with a sugar-free alternative using stevia or monk fruit sweetener, reducing overall sugar content for health-conscious bakers.
• Baked Peach Hand Pies: Instead of deep-frying, brush hand pies with egg wash and bake at 375F for 20-25 minutes, offering a lighter cooking method with less oil absorption.

Ways to Share Peach Hand Pies at Gatherings

• Dessert Party Platter: Arrange hand pies on a rustic wooden board with fresh mint leaves and a dusting of powdered sugar for an elegant presentation that screams summer gathering.
• Sweet Brunch Companion: Serve these warm hand pies alongside vanilla bean ice cream or a dollop of whipped cream for a decadent weekend breakfast treat that will wow your guests.
• Picnic Perfect Snack: Pack these portable pies in parchment paper for outdoor adventures like beach trips, park outings, or backyard barbecues where handheld desserts are always a hit.
• Afternoon Tea Delight: Pair these golden hand pies with a cold glass of sweet tea or hot Earl Grey for a delightful mid-afternoon snack that brings Southern charm to your table.

Peach Hand Pies Recipe

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4.6 from 38 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Delightful Peach Hand Pies blend southern charm with portable pastry perfection. Flaky golden crusts cradle sweet summer peaches, inviting you to savor each irresistible bite of homemade comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 21 ounces (595 grams) peach pie filling
• 1 refrigerated pie crust

Sugar Glaze Ingredients:

• 1/2 cup (120 milliliters) powdered sugar
• 1 tablespoon (15 milliliters) water
• 1 teaspoon (5 milliliters) corn syrup

Frying Ingredient:

• Vegetable oil for frying

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Instructions

1. Prepare the oil by filling a heavy dutch oven or deep pot with vegetable oil to 4-5 inches. Insert an oil thermometer and heat to 375F, ensuring precise temperature for optimal frying results.
2. Roll out refrigerated pie crust and use a 5-6″ bowl to trace and cut 6 circular rounds. Gently stretch with a rolling pin if needed to achieve desired size.
3. Position approximately 2 tablespoons of peach pie filling onto the center of each pie crust round, leaving enough space around edges for sealing.
4. Moisten pie crust edges with water using fingertips to help create a secure seal. Carefully fold each round over filling and firmly crimp edges together to prevent leakage during frying.
5. Whisk powdered sugar, corn syrup, and water in a small bowl to create a smooth glaze. Cover with a damp paper towel to maintain consistency while preparing pies.
6. Carefully lower one hand pie at a time into hot oil, frying for 2-3 minutes until achieving a deep golden brown color. Transfer fried pies to paper towels to drain excess oil.
7. Use a pastry brush to generously coat both sides of each hand pie with prepared glaze, ensuring complete coverage.
8. Continue frying and glazing remaining hand pies, serving immediately for maximum freshness and crispiness.

Notes

• Control oil temperature precisely to ensure crispy, non-greasy hand pies by using a reliable thermometer and maintaining steady 375F heat.
• Create uniform pie rounds by using a consistent bowl size or rolling pin technique to maximize dough usage and achieve consistent shape.
• Prevent filling leakage by carefully sealing edges with water and gently crimping crust, ensuring a tight closure before frying.
• Customize filling options by substituting peach with seasonal fruits like apple, cherry, or mixed berries for variety and personal preference.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 260
• Sugar: 15 g
• Sodium: 220 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg