Peach Hand Pies

How to Make Peach Hand Pies

1. 1

   Step 1: Make the peach filling

   Combine the diced peaches, granulated sugar, cornstarch, lemon juice, and cinnamon in a medium skillet over medium heat. Cook, stirring occasionally, until the peaches release juices and the mixture thickens, about 5–7 minutes; stir in the butter until melted and glossy. Remove from heat and let cool for 10 minutes so the filling firms slightly.

   For this step

   • 3 mediumripe peaches, peeled and diced
   • 1/3 cupgranulated sugar
   • 1 tablespooncornstarch
   • 1 tablespoonfresh lemon juice
   • 1/2 teaspoonground cinnamon
   • 1 tablespoonunsalted butter
   
2. 2

   Step 2: Prepare the dough and cut rounds

   Unroll each sheet of refrigerated pie dough on a lightly floured surface and roll gently to even thickness. Using a 3½-inch round cutter (or a glass), cut as many circles as you can — you should get about 8 rounds per package total (this recipe yields 8 hand pies). Re-roll scraps as needed; chill the rounds on a baking sheet while the filling cools.

   For this step

   • 1 packagerefrigerated pie dough (2-sheet package)
   
3. 3

   Step 3: Assemble the hand pies

   Place about 2 tablespoons of cooled peach filling in the center of 8 dough rounds, leaving a ¼-inch border. Whisk the egg with 1 tsp water for an egg wash and brush the edges of each filled round; top with a second round and press edges to seal, crimping with a fork. Brush each pie with egg wash and sprinkle with turbinado sugar; cut a small vent in the top of each.

   For this step

   • 1 largelarge egg (for egg wash)
   • 1 tablespoonturbinado or coarse sugar (for sprinkling)
   
4. 4

   Step 4: Bake until golden

   Arrange the assembled hand pies on a parchment-lined baking sheet with space between them and bake in a 400°F (200°C) oven for 16–18 minutes, rotating halfway through, until the crust is golden brown. Remove from the oven and let cool on the sheet for 10 minutes so filling sets.
   
5. 5

   Step 5: Cool and serve

   Transfer to a wire rack and let cool to warm or room temperature before packing for a picnic. These make 8 hand pies — serve one per person as a snack or pack several for a shareable treat.
   

1. Combine the diced peaches, granulated sugar, cornstarch, lemon juice, and cinnamon in a medium skillet over medium heat. Cook, stirring occasionally, until the peaches release juices and the mixture thickens, about 5–7 minutes; stir in the butter until melted and glossy. Remove from heat and let cool for 10 minutes so the filling firms slightly.
2. Unroll each sheet of refrigerated pie dough on a lightly floured surface and roll gently to even thickness. Using a 3½-inch round cutter (or a glass), cut as many circles as you can — you should get about 8 rounds per package total (this recipe yields 8 hand pies). Re-roll scraps as needed; chill the rounds on a baking sheet while the filling cools.
3. Place about 2 tablespoons of cooled peach filling in the center of 8 dough rounds, leaving a ¼-inch border. Whisk the egg with 1 tsp water for an egg wash and brush the edges of each filled round; top with a second round and press edges to seal, crimping with a fork. Brush each pie with egg wash and sprinkle with turbinado sugar; cut a small vent in the top of each.
4. Arrange the assembled hand pies on a parchment-lined baking sheet with space between them and bake in a 400°F (200°C) oven for 16–18 minutes, rotating halfway through, until the crust is golden brown. Remove from the oven and let cool on the sheet for 10 minutes so filling sets.
5. Transfer to a wire rack and let cool to warm or room temperature before packing for a picnic. These make 8 hand pies — serve one per person as a snack or pack several for a shareable treat.