Fresh peaches are one of the best things about summer and they make a delicious filling for hand pies. Store-bought pie dough makes these peach hand pies so easy to make, so be sure to add this recipe to your summer must-make list.
Peach Hand Pies
A regular pie with a sweet and fruity filling is a wonderful thing, but individual hand pies take pie eating to a whole new easy-living level. No baking dish needed, no need to worry about plates and forks, and the whole getting-the-first-piece-out-of-the-dish stress is a non-issue thanks to deliciously cute eat-with-your-hands delights that are known as hand pies.
Let’s remember it’s summer and we want to keep things a simple as possible, right?
Peach Pie Filling
Peak peach season is just around the corner and while a ripe and juicy peach is a treat all on its own, turning it into a pie filling is the nicest thing you can do for yourself and whoever is lucky enough to get one of these hand pies. They just ooze summer. The filling is simple – just peel and pit the peaches and cook them down until they start to fall apart. A couple quick mashes and you’re good to go.
Hand Pies – Does Size Really Matter?
Maybe it does, maybe it doesn’t so I’m sharing instructions for two different sizes of hand pies. The mini peach hand pies are made with dough cut into 3.5 inch circles. Each has about a teaspoon of peach filling and are folded over to make half-moon shapes. To maximize the dough you will need to gather the dough scraps and re-roll them to get a total of about 40 mini hand pies. These are great for an event – potluck, cookout, pool party – when there are other desserts available and everyone is just taking a bite or two of each. Yes, they are more high maintenance, but a pile of them on a dessert buffet table is hard to resist!
The larger hand pies are great if it’s the only dessert being served. Each pie dough round is cut into quarters, a generous tablespoon of filling is dropped on each, and then each is folded into a triangle. Pile them into a basket and everyone can grab their own.
Hand pies are a favorite and I’m loving these easy peach hand pies for summer.Print
Peach Hand Pies
A summer dessert made easy thanks to store-bought pie dough and a simple filling that takes less than 20 minutes to make. Instructions for making mini hand pies or large ones are included.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16
- Category: Desserts
- 2 pounds peaches, peeled, pits removed, and cut into chunks
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- a pinch of salt
- 1/2 cup water
- 4 store-bought pie dough rounds
- 1 egg, beaten
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Make the Peach Filling: Combine the peaches, sugar, ginger, salt in a medium sauce pan. Add 1/2 cup of water and bring the pot to a simmer over medium heat. Cook the peaches until they start to break down, about 10 minutes. Mash the cooked peaches with a potato masher to break up any large pieces. Remove the filling from the heat and let it cool.
- To Make Mini Pies: Cut out 3 1/2 inch circles (I used a drinking glass). Spoon approximately 1 teaspoon of the filling just off center on each circle. Using your finger, brush a little water around the edges. Fold the dough over on itself and gently press to seal the edges. Using fork tines, gently press down to crimp the edges. Lightly brush the tops with the beaten egg. Sprinkle some granulated sugar over the tops and carefully cut 2 to 3 small slits in the dough. One roll of dough should make about 10 mini pies if you use all the scraps. Bake for 20-25 minutes or until lightly browned around the edges.
- To Make Large Pies: Unroll the pie dough. Cut it into quarters. Using your finger, lightly brush water on the edges. Spoon approximately one tablespoon of the pie filling in the center of each piece. Fold the dough over the filling and lightly press the edges to seal. Using a fork, gently press down on the edges to create a crimped edge .Lightly brush the tops with the beaten egg. Sprinkle some granulated sugar over the tops and carefully cut 2 to 3 slits in the dough. Bake at 350 degrees for 25-30 minutes.