Name: Peach Hand Pies – Best Pie Filling Recipes for Summer Treats
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 2 cups peeled and diced peaches (fresh or canned); 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1/4 teaspoon cinnamon; 1/8 teaspoon salt; 1 package refrigerated pie crusts (2 crusts total); 1 egg, beaten (for egg wash); 1 tablespoon milk; Coarse sugar for sprinkling (optional)

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When summer hits, I can’t resist turning ripe peaches into something flaky, golden, and just a little bit nostalgic. These Peach Hand Pies take everything we love about homemade pie filling recipes and wrap it in buttery pastry you can hold in your hand. It’s like portable happiness for anyone who ever thought, “I don’t need a plate, just give me pie.” The best part? They’re ridiculously easy. If you’ve ever made peach pie filling recipes or even apple pie filling recipes, you’ll already know the magic that happens when fruit meets sugar and a touch of cinnamon. Fresh peach pie recipes like this make your kitchen smell like a country bakery, and that’s a scent worth chasing. I love how each pie bubbles slightly at the edges — a sign the filling’s perfectly cooked. I usually make a double batch because someone (usually me) can’t stop “taste-testing.” Whether you use fresh or canned peaches, this peach pie recipe is about joy, simplicity, and that sweet spot between crisp pastry and warm fruit. Let’s just say these little beauties don’t last long at my house.

1) Key Takeaways
2) Easy Peach Hand Pies Recipe
3) Ingredients for Peach Hand Pies
4) How to Make Peach Hand Pies
5) Tips for Making Peach Hand Pies
6) Making Peach Hand Pies Ahead of Time
7) Storing Leftover Peach Hand Pies
8) Try these Dessert Recipes next!
9) Peach Hand Pies Recipe
10) Nutrition

1) Key Takeaways

Easy-to-make peach hand pies that use simple ingredients
Great for making ahead and storing in the freezer
Perfect handheld dessert using your favorite pie filling recipes
Options for fresh or canned fruit make it a year-round favorite

2) Easy Peach Hand Pies Recipe

I’ve made a lot of desserts over the years, but these peach hand pies? They hit that magical sweet spot. Sweet, flaky, and perfect to eat with one hand while the other steals a second one from the baking tray. The beauty of this pie filling recipe lies in how simple it is, yet how much joy it delivers with each bite.

We start with real peaches. If they’re fresh, great. If they’re canned, that’s great too. I won’t judge. We stir them together with a few pantry basics to get that gooey, sticky-sweet peach pie filling we all dream about when summer rolls around. Once wrapped in flaky pastry and baked until golden, they look like something you’d find at a roadside bakery in Georgia.

This is one of those peach pie filling recipes that keeps coming back to my kitchen every season. I’ve even used the same method with apple pie filling recipes when I want to switch things up. If you’ve got a craving for fresh peach pie recipes but don’t want to commit to a full pie, these hand pies are your answer.

3) Ingredients for Peach Hand Pies

2 cups peeled and diced peaches (fresh or canned): Fresh peaches give these pies a juicy, sun-ripened flavor, but canned peaches work when you’re in a hurry. Just drain them first.

1/4 cup granulated sugar: This brings out the natural sweetness of the peaches and adds that gooey caramelized texture when baked.

1 tablespoon cornstarch: Helps thicken the filling so it doesn’t leak out the sides while baking. Nobody wants a pie puddle.

1 teaspoon lemon juice: Just enough tartness to brighten the flavor and keep things from tasting flat.

1/4 teaspoon cinnamon: Warm and subtle, cinnamon rounds out the flavor in a comforting way.

1/8 teaspoon salt: Balances the sweetness and enhances all the flavors working together.

1 package refrigerated pie crusts (2 crusts total): These are your shortcut to buttery, flaky perfection without any fuss.

1 egg, beaten (for egg wash): This helps seal the pies and gives them that shiny, golden finish.

1 tablespoon milk: Mixes with the egg to help the pies brown evenly and beautifully.

Coarse sugar for sprinkling (optional): Adds a little sparkle and crunch on top. Totally optional, but totally worth it.

4) How to Make Peach Hand Pies

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking. It’ll save cleanup time later.

Step 2. In a small saucepan over medium heat, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir often until the mix thickens—about 5 minutes. Set it aside to cool slightly.

Step 3. On a lightly floured surface, unroll the pie crusts and cut out 4-inch circles using a cookie cutter or the rim of a small bowl. This is where the magic starts.

Step 4. Spoon a small mound of peach filling into the center of each circle. Don’t overfill—just enough to make it tempting without making a mess.

Step 5. Brush the edges with the egg wash. Fold each circle in half to form a little half-moon and press the edges shut with a fork.

Step 6. Cut tiny slits on top of each pie to let steam escape. Brush them with the rest of the egg wash and sprinkle with coarse sugar.

Step 7. Bake for 18 to 22 minutes or until golden brown. Let them cool slightly before eating—if you can wait that long.

5) Tips for Making Peach Hand Pies

Use cold pie dough. If the dough gets too warm while you’re working, the pies can lose their shape. If needed, chill the assembled pies for 10 minutes before baking.

Don’t skip the slits. Those little vents keep your pies from bursting at the seams. They also let you peek at the bubbling filling inside, which is just plain fun.

If your filling looks watery, add a touch more cornstarch. A thicker filling stays put, making these one of the more reliable apple pie filling recipes in disguise.

6) Making Peach Hand Pies Ahead of Time

You can prep the peach pie filling a day or two early. Just store it in the fridge in a covered container. It thickens a bit more as it sits, which actually helps later when filling the crusts.

You can also assemble the hand pies, then freeze them before baking. Lay them flat on a tray, freeze until firm, then transfer to a freezer bag. They bake beautifully straight from frozen—just add a few extra minutes to the baking time.

This flexibility makes the recipe one of my go-tos from the long list of pie filling recipes that work for any schedule or last-minute dessert craving.

7) Storing Leftover Peach Hand Pies

Once baked, let the hand pies cool completely. Store them in an airtight container on the counter for two days or in the fridge for up to five.

If you want them warm again (and who wouldn’t?), pop them in a toaster oven or regular oven at 300°F for about 5 minutes. They’ll taste fresh again—maybe even better than fresh.

For longer storage, freeze any leftovers in a sealed bag. Warm them in the oven for a quick dessert. These hand pies really are one of the easiest peach pie recipes to keep on hand.

8) Try these Dessert Recipes next!

9) Peach Hand Pies Recipe