Description
Delight in these homemade Peach Hand Pies, featuring a flaky store-bought pie crust filled with a warm, spiced peach mixture. Perfectly sweetened and seasoned with vanilla, cinnamon, nutmeg, and cardamom, these hand pies are baked until golden and crisp. Served warm, optionally with vanilla bean ice cream, they make an irresistible dessert or snack.
Ingredients
Scale
Pie Crust
- 1 package store-bought refrigerated pie crust (2-count)
Peach Filling
- 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)
Finishing
- 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
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and position the oven rack in the center. Line a large baking sheet with parchment paper, foil, or a silpat liner, then set it aside.
- Rest Pie Crust: Remove the pie crust from the refrigerator and let it come to room temperature on the counter while you prepare the filling to make it easier to work with.
- Cook Peaches: In a medium saucepan over medium heat, add the frozen sliced peaches. Stir occasionally until they begin to release their juices, about 5 to 6 minutes.
- Add Butter and Spices: Add the butter to the peaches and cook for another 2 to 3 minutes until melted. Then add brown sugar, vanilla bean paste or extract, cinnamon, nutmeg, cardamom, lemon juice, and a pinch of salt. Stir well to combine and cook, stirring often, until peaches are soft and tender, about 10 to 15 minutes.
- Mash Peaches: Gently mash the cooked peaches using a potato masher or similar tool to break down large chunks while leaving some texture.
- Thicken Filling: Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the mixture thickens. Remove from heat and allow the filling to cool.
- Roll and Cut Pie Dough: On a lightly floured surface or parchment paper, roll out the pie crust. Using a 3.5-inch round cutter, cut out circles – about 8 to 10 per sheet. Save scraps to reroll as needed.
- Prepare Top Crusts: Place half the dough circles on the baking sheet. Cut slits in the center of the remaining circles to allow steam to escape – these will be the tops.
- Assemble Hand Pies: Spoon about 1 tablespoon of cooled peach filling onto each bottom crust circle. Brush the edges with egg wash. Place a top crust with slits over the filling, pressing edges gently to seal. Crimp edges with a fork and brush the tops with more egg wash.
- Repeat Assembly: Continue assembling all hand pies, brushing each top with egg wash as you go.
- Add Cinnamon Sugar: In a small bowl, mix granulated sugar with ground cinnamon. Sprinkle this cinnamon sugar evenly over the tops of the hand pies.
- Bake and Serve: Bake the hand pies in the preheated oven for 12 to 15 minutes until golden brown. Let them cool for about 5 minutes before serving. Serve warm, optionally topped with vanilla bean ice cream for an extra special treat.
Notes
- You can substitute fresh peaches if in season; adjust cooking time accordingly.
- Make sure not to over-mash the peach filling to retain some texture.
- Egg wash helps to achieve a nice golden color and seals the hand pies.
- Slitting the top crust prevents the pies from bursting during baking.
- Store leftover hand pies in an airtight container and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach hand pies, fruit hand pies, baked hand pies, peach dessert, spiced peach filling, easy dessert, summer dessert
