Golden, flaky, and bursting with juicy summer peaches, these peach hand pies are everything you love about peach pie, but in a perfectly portable size. They're easy to make, bake up in under 20 minutes, and are just as delicious warm from the oven as they are the next day.
Fresh summer peaches are the star here, lightly sweetened and wrapped in a buttery pie crust. You can make them with store-bought crust for convenience or homemade for an extra-special touch. And while they're wonderful without it, a hint of bourbon in the filling takes them to the next level!
These peach hand pies, along with a slice of creamy chocolate icebox cake, feel like the official kickoff to summer in my kitchen. They pair well with just about any summer main dish, but our favorite is to kick things off with a big dish of smoked mac and cheese.
Jump to:
Ingredients
- 3 ripe summer peaches, peeled and diced small: Fresh, in-season peaches give the best flavor and natural sweetness. If peaches aren't in season, you can substitute frozen (thawed and drained) or canned peaches (drained and patted dry).
- 3 tablespoons bourbon (optional): This adds a warm, rich depth to the peach filling. You can omit it for a kid-friendly version or swap with a tiny bit of vanilla extract, almond extract, or honey.
- 3 tablespoons all-purpose flour: This thickens the peach juices so the filling doesn't seep out. For gluten-free hand pies, use a 1:1 gluten-free flour blend or cornstarch.
- 3 tablespoons granulated sugar: This sweetens the peaches just enough without overpowering them. Adjust this amount up or down depending on how ripe your peaches are.
- ¼ teaspoon kosher salt: A little salt balances the sweetness and brings out the fruit flavor. Use fine sea salt if preferred.
- 2 packages refrigerated rolled pie crusts (or homemade, chilled): Pre-made pie crust makes this recipe quick and easy. For extra flaky results, use homemade pie dough or puff pastry.
- 1 egg yolk, whisked with 2 tablespoons water (for egg wash): This gives the crust a golden, glossy finish.
- ¼ cup coarse sugar (or more, for sprinkling on top): Adds sparkle and crunch to the crust. Turbinado sugar works beautifully here.
Oven and Air Fryer Instructions
Oven
- Prep the oven & baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat (for easy cleanup).
- Make the peach filling: In a medium mixing bowl, combine the diced peaches, bourbon (if using), flour, sugar, and salt. Stir gently until the peaches are evenly coated and the mixture looks slightly thickened. Set aside while you prepare the dough.
- Cut the dough: Unroll one package of refrigerated pie crust onto a lightly floured surface. Use a round biscuit cutter (about 4 inches) for larger hand pies, or a 3-inch cutter for smaller ones. Gather the dough scraps, re-roll, and continue cutting until all the dough is used.
- Fill the hand pies: Place half of the dough rounds on the prepared baking sheet. Spoon about 1 to 2 tablespoons of the peach filling into the center of each round, leaving a border around the edges. Avoid adding too much liquid from the filling to prevent soggy crusts.
- Seal the pies: Lightly brush the edges with water. Top each with another dough round. Press the edges together with your fingers, then crimp with the tines of a fork to seal completely.
- Add egg wash & sugar: Brush the tops of each pie with the egg wash, then sprinkle generously with the coarse sugar.
- Bake until golden: Bake for 12-15 minutes, or until the crust is golden brown and flaky.
- Cool slightly & serve: Let the hand pies cool for at least 5 minutes before serving - they'll be hot inside! Enjoy warm or at room temperature.
Air Fryer
- Temperature: Preheat the air fryer to 350°F (175°C).
- Assembly: Follow the same steps for filling and sealing the hand pies. Place them in a single layer in the air fryer basket, leaving space between each pie.
- Cooking Time: Air fry for 8-10 minutes, or until golden brown. You may need to work in batches.
- Tip: For extra browning, lightly spritz the tops with cooking spray before air frying.
Substitutions
- Peaches: Fresh peaches are ideal, but frozen peaches (thawed and drained) or canned peaches (drained and patted dry) work well too.
- Bourbon: Omit it completely for an alcohol-free version, or swap it with rum or brandy.
- Flour: Cornstarch or tapioca starch can be used to thicken the peach filling instead of all-purpose flour.
- Sugar: Use brown sugar for a deeper, caramel-like flavor, or swap it with honey or maple syrup for a natural sweetener (reduce the amount slightly to prevent excess moisture).
- Pie Crust: Store-bought refrigerated crust is quick and easy, but homemade pie dough or puff pastry will also work.
- Egg Wash: For an egg-free option, brush with milk or cream instead to help the sugar stick and help the peach hand pies to brown.
- Spices/Flavorings: Add a pinch of cinnamon, nutmeg, or cardamom to the filling. Fresh herbs like thyme or basil also pair well with peaches.
Variations
- Peach & Berry Hand Pies: Add a handful of blueberries, raspberries, or blackberries to the peach filling.
- Spiced Peach Hand Pies: Mix ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of ginger into the filling.
- Cream Cheese Peach Hand Pies: Spread a thin layer of sweetened cream cheese on the crust before adding the peach filling.
- Glazed Hand Pies: After baking, drizzle with a simple powdered sugar glaze (powdered sugar + milk) instead of sprinkling with sugar before baking.
- Peach Almond Hand Pies: Stir in ¼ teaspoon almond extract with the filling or sprinkle sliced almonds over the egg wash before baking.
- Mini Peach Turnovers: Cut the crust into squares, fill, and fold into triangles for a puffier turnover-style hand pie.
- Peach & Basil Hand Pies: Add a few finely chopped fresh basil leaves to the filling for a fresh flavor that pairs beautifully with peaches.
Equipment Needed
- Baking Sheet: For arranging and baking your peach hand pies.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easier.
- Mixing Bowl: To combine the peach filling ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Circle Cutter or Biscuit Cutter: To cut even rounds of dough (or a knife for square/half-moon shapes).
- Fork: For sealing the edges of the pies.
- Pastry Brush: To apply the egg wash.
- Small Spoon: For spooning the filling onto the dough.
- Cooling Rack: Helps the pies cool without getting soggy on the bottom.
Storage & Reheating
Room Temperature:
Peach hand pies can be stored in an airtight container at room temperature for up to 2 days. Keep them in a single layer or separate layers with parchment paper to prevent them from sticking.
Refrigerator:
For longer storage, place the cooled pies in an airtight container in the fridge for up to 4 days.
Freezer:
Wrap each cooled hand pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Preheat to 350°F and warm the pies for 8-10 minutes until heated through and crisp again.
- Air Fryer: Heat at 320°F for 3-4 minutes until they're hot.
- Microwave: Not recommended, as it can make the crust soggy, but can be used for a quick warm-up (about 20-30 seconds).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, but make sure to thaw them completely, drain the excess liquid, and pat them dry to make sure you don't get a soggy filling.
Do I have to peel the peaches?
It's up to you. Peeling the peaches gives a smoother filling, but I usually skip it since the peel is hardly noticeable.
Can I make peach hand pies ahead of time?
You can assemble the hand pies, place them on a baking sheet, and refrigerate them for up to 24 hours before baking. Or freeze unbaked pies for up to 2 months, then bake them from frozen, adding 3-4 minutes to the bake time.
What's the best way to seal the edges?
Wet the edges of the pie dough with water or egg wash, then press with the tines of a fork. This helps prevent the filling from leaking out.
Can I make these without bourbon?
Feel free to omit the bourbon entirely - they're just as delicious without it.
Can I make them with puff pastry instead of pie crust?
You can! Just follow the same instructions, but reduce the bake time to about 10-12 minutes since puff pastry browns faster.
Related
Looking for more peach recipes? Try these:
Pairings
These are my favorite dishes to serve with peach hand pies:
Peach Hand Pies
Store-bought pie crust makes quick work of these easy peach hand pies.
Ingredients
- 3 summer peaches, peeled and diced
- 3 tablespoons bourbon
- 3 tablespoons flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 2 packages refrigerated, rolled pie crust
- egg wash (1 egg yolk plus 2 tablespoons water)
- ¼ c coarse sugar for sprinkling, such as turbinado
Instructions
Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat (for easy cleanup).
- In a medium mixing bowl, combine the diced peaches, bourbon (if using), flour, sugar, and salt. Stir gently until the peaches are evenly coated and the mixture looks slightly thickened. Set aside while you prepare the dough.
- Unroll one package of refrigerated pie crust onto a lightly floured surface. Use a round biscuit cutter (about 4 inches) for larger hand pies, or a 3-inch cutter for smaller ones. Gather the dough scraps, re-roll, and continue cutting until all the dough is used.
- Place half of the dough rounds on the prepared baking sheet. Spoon about 1 to 2 tablespoons of the peach filling into the center of each round, leaving a border around the edges. Avoid adding too much liquid from the filling to prevent soggy crusts.
- Lightly brush the edges with water. Top each with another dough round. Press the edges together with your fingers, then crimp with the tines of a fork to seal completely.
- Brush the tops of each pie with the egg wash, then sprinkle generously with the coarse sugar.
- Bake until golden: Bake for 12–15 minutes, or until the crust is golden brown and flaky.
- Let the hand pies cool for at least 5 minutes before serving - they’ll be hot inside! Enjoy warm or at room temperature.
Air Fryer
- Preheat the air fryer to 350°F (175°C).
- Follow the same steps for filling and sealing the hand pies. Place them in a single layer in the air fryer basket, leaving space between each pie.
- Air fry for 8–10 minutes, or until golden brown. You may need to work in batches.
- Tip: For extra browning, lightly spritz the tops with cooking spray before air frying.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 110mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
This data was provided and calculated by Nutritionix.
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Molly @ Toffee Bits and Chocolate Chips says
how cute are these!!
the wicked noodle says
Thank you, Molly!
Marisa @Margaritas In The Rain says
Oh my goodness, how did I JUST see this recipe? These look AMAZing!
the wicked noodle says
LOL!! Thanks Marisa 🙂
vianney says
These are too cute!! Omit the bourbon, never.. maybe even add another splash (smile)
the wicked noodle says
I absolutely agree with you on that one, vianney! 🙂
Shelly says
Where does the bourbon come into play in this recipe? It doesn't say...do I brush them with it or add it into the mix with the peaches?
the wicked noodle says
So sorry Shelly! It gets mixed in at the same time as the flour, sugar and salt.
Kare @ Kitchen Treaty says
Good gosh! Those look divine. Certainly delicious enough to take your mind off of any extra poundage. 😉 Aren't peaches just the best? Favorite. Fruit. Ever.
the wicked noodle says
Mine too! They're sooo good. I think they're especially great this season!
Angie@Angie's Recipes says
These are AMAZING! You are so creative.
the wicked noodle says
Thanks Angie! xo
Ashley @ Wishes and Dishes says
These are too cute!! Love it!
the wicked noodle says
Thank you, Ashley!
Lynna says
Totally cute!! I love little hand pies as well! & you`re totally right. you have winter to shed those pounds!
the wicked noodle says
Exactly! Great minds 🙂
Amy says
Right before summer I cut way back on the baking, you know, in preparation for bathing suit weather. And I do pretty good. Until about half way through and then I'm like "screw it." I want cookies. Needless to say, I'm not so hot in a bikini. Over the weekend I made my favorite sour cream peach pie, but had I known about these little guys...
the wicked noodle says
Bikini? What is that?! 😉 I don't even bake a lot normally but those darn peaches really got to me this year!
Jen @ Savory Simple says
I feel ya. I make way too much dessert and sometimes we sadly have to get rid of some so we don't get huge. I can't always find friends to take the leftovers. These pops look so gorgeous and delicious. Peaches are amazing right now.
the wicked noodle says
I've taken some to neighbors before, too, but for some reason this time we hoarded it all ourselves! I guess I just can't let go of those peaches!
Asmita says
Wow, these pies look insanely good!
the wicked noodle says
Thanks Asmita!
Valerie says
You had me at Bourbon. ♥
the wicked noodle says
That's usually where I stop, too! 😉
Maura @ My Healthy 'Ohana says
Peaches have become my new favorite summer fruit, even surpassing cherries! 🙂 These are so cute...I love the idea of a pie that I could just pick up and eat!
the wicked noodle says
I know, right? Anything that makes pie easier to eat is good by me 😉
Jenn and Seth says
omg, i'm in love with these pies! i love that you put them on a stick, it just makes them even more fun!
the wicked noodle says
Thanks, J&S!
Carlene RD @ Carlene's Figments says
A perfect serving!
the wicked noodle says
Good advice from an RD 🙂
kitchenriffs says
Bourbon (or dark rum) + peaches = incredible flavor. These look great. I' love the look of the pops, although I'd never do them (it's just not me). But those little pies? Sign me up. Very nice - thanks.
the wicked noodle says
I'm with you on the pops - it's not really my thing either (I don't like anything too fussy) but I relented this time for the kids sake 🙂 Dark rum would be awesome in this! Thanks for the great idea 🙂
Laura (Tutti Dolci) says
These are so adorable, Kristy! I love the pops and the hand pies - one of each, please :).
the wicked noodle says
Thanks so much, Laura!
Jenny @ BAKE says
They are so cute!! I love peach too, I may have accidentally had peach cobbler for breakfast yesterday! These look absolute gorgeous!
the wicked noodle says
LOL! Then you and I are in the same boat, Jenny! And thank you 🙂
Amber says
These remind me of summer camp. We used to bake these kind of pies between two slices of bread held over the flame. Only back then the peaches probably came from a can. I like this version far better! 🙂
the wicked noodle says
How fun, Amber! I have great memories of summer camp, too. I agree that this version probably tastes better but there's nothing like cooking over a campfire 🙂
katie says
Seriously, these look amazing!
the wicked noodle says
Thanks Katie!!