This peach hand pies recipe is a small sealed peach pie you can hold. It is not peach cobbler or a full peach pie.
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Peach Hand Pies
- Total Time: 1 hour
- Yield: 8 hand pies 1x
Description
Peach Hand Pies. From Alissa.
Ingredients
Scale
- 2 pie crusts, homemade or purchased
- 2 cups diced peaches
- 1/4 cup (50g) sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- 1 egg, beaten, for the wash
- 1 tablespoon coarse sugar
Instructions
- Heat the oven to 400°F (200°C). Line a sheet.
- Cook peaches, sugar, cornstarch, lemon juice, and cinnamon until thick. Cool completely.
- Cut eight 4-inch rounds from the crusts. Spoon filling on half of each round, fold, and crimp.
- Cut a vent, brush with egg, sprinkle sugar, and bake 18 to 24 minutes, until deep gold.
Notes
Cook the filling until it is thick. Juicy raw peaches burst the crust.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Filling
Cool it or the fat in the crust melts before it bakes.
Seal
A fork crimp plus a little water on the edge. A loose edge leaks.
Vent
One slit. No slit and the steam opens a side.
Sugar
Coarse sugar on the egg wash is the crunch.
Nutrition (estimated)
About 280 calories per serving. Estimate only, not a lab test.
FAQ
Store-bought crust?
Yes. Keep it cold.
Frozen peaches?
Cook them from frozen and drain any thin juice before the cornstarch goes in.
Apple instead?
A different pie. This filling is peach.
Storage
Room temperature the day you bake them. Refrigerate after that and re-crisp at 350°F.