Name: Peach Hand Pies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package store-bought refrigerated pie crust (2-count); 16-ounce (1 lb) bag frozen sliced peaches; 2 tablespoons unsalted butter; 1/4 cup packed light or dark brown sugar; 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1 tablespoon freshly squeezed lemon juice; Pinch of salt; 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry); 1 large egg mixed with 1 tablespoon water (egg wash); 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; Vanilla bean ice cream, for serving (optional)

Ingredients

1 package store-bought refrigerated pie crust (2-count)

16-ounce (1 lb) bag frozen sliced peaches

2 tablespoons unsalted butter

1/4 cup packed light or dark brown sugar

1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 tablespoon freshly squeezed lemon juice

Pinch of salt

1 teaspoon cornstarch, mixed with 1 tablespoon water

1 large egg, mixed with 1 tablespoon water (egg wash)

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Vanilla bean ice cream, for serving (optional)

Instructions

Step 1: Preheat the oven to 400°F and position the rack in the center. Line a large baking sheet with parchment paper, foil, or a silpat liner and set aside.

Step 2: Remove the pie crust from the refrigerator to come to room temperature while you prepare the peach filling.

Step 3: In a medium saucepan over medium heat, add the frozen peaches. Stir occasionally until the peaches start releasing their juices, about 5–6 minutes.

Step 4: Add butter and cook, stirring, until melted (2–3 minutes). Stir in brown sugar, vanilla, cinnamon, nutmeg, cardamom, lemon juice, and salt. Cook, stirring often, until peaches are soft and tender, about 10–15 minutes.

Step 5: Gently mash the peaches with a potato masher, breaking down large chunks but keeping some texture.

Step 6: Stir in the cornstarch mixture and cook for another 1–2 minutes until slightly thickened. Remove from heat and allow to cool.

Step 7: On a lightly floured surface or parchment, roll out the pie crust if needed. Use a 3.5-inch round cutter to cut 8–10 circles per crust. Collect scraps, re-roll, and cut more circles as needed.

Step 8: Place half of the dough circles on the baking sheet. Cut slits in the remaining circles to allow steam to escape and set aside.

Step 9: Spoon about one tablespoon of cooled peach filling onto each dough circle. Brush the edges with egg wash. Place a slit dough circle on top and press the edges to seal, crimping with a fork. Brush the tops with egg wash.

Step 10: Repeat until all hand pies are assembled.

Step 11: In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture over the tops of all hand pies.

Step 12: Bake for 12–15 minutes until golden brown. Let cool for 5 minutes before serving. Enjoy warm, optionally with vanilla bean ice cream.

Tips & Variations

Use fresh peaches when in season for an even brighter flavor.

Swap the cardamom for ground ginger if you prefer a different spice note.

Brush the crust edges carefully with egg wash to ensure a good seal and prevent leaking.

Add chopped nuts like pecans or walnuts to the filling for added texture.

FAQs

Can I use fresh peaches instead of frozen?

Yes, fresh peaches work wonderfully. Peel and slice them before cooking. Use about 4 cups of fresh peaches to replace the frozen ones.

How do I prevent the hand pies from becoming soggy?

Ensure the filling is thickened well with cornstarch and cooled before assembling. Also, cutting slits on the top crust allows steam to escape which helps keep the crust flaky.