These Baked Peach Hand Pies are a delightful blend of flaky, golden crust and sweet, juicy peach filling. Perfectly portable and bursting with summer flavor, they’re a treat that feels both indulgent and comforting. With just 15 minutes of prep and 30 minutes in the oven, you’ll have warm, fragrant pies ready to enjoy in under an hour.
Each bite offers a satisfying contrast of textures—crispy edges giving way to tender, caramelized peaches. The subtle hint of cinnamon and buttery pastry creates a harmony of flavors that’s impossible to resist. Whether for dessert or a sweet snack, these hand pies are sure to bring smiles and satisfy cravings effortlessly.
Ingredients for Baked Peach Hand Pies
- 3-4 medium ripe peaches (peeled, pitted, and cut into 1/2-inch pieces)
- 2 Tablespoons granulated sugar
- ¼ cup lightly packed brown sugar
- 2 Tablespoons butter (unsalted preferred)
- ¼ teaspoon cinnamon
- 2 Tablespoons water
- 1 Tablespoon cornstarch (for thickening the filling)
- 2 puff pastry sheets (thawed according to package instructions)
- 1 egg white (for egg wash)
- 1 Tablespoon cold water (to mix with egg white)
- 2 Tablespoons sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Step-by-Step Instructions
- Prepare the peaches: Peel, remove pits, and cut peaches into 1/2-inch pieces.
- Cook the filling: In a saucepan over medium heat, combine peaches, granulated sugar, brown sugar, butter, and cinnamon. Stir until the butter melts. Cover and cook for 6-8 minutes, or until peaches reach your desired softness.
- Thicken the filling: In a small bowl, mix 2 Tablespoons water with cornstarch. Add this mixture to the saucepan, stir well, and cover. Cook for an additional 1-2 minutes until the filling thickens. Remove from heat and set aside.
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the pastry: Roll out both puff pastry sheets and cut each into six 3×6-inch rectangles. Evenly divide the peach mixture among six rectangles, placing it in the center. Use the remaining six rectangles to create the tops: make 3-5 small cuts in each for ventilation.
- Assemble the pies: Place a cut pastry rectangle over each filled rectangle. Press the edges together with the tines of a fork to seal. Arrange the hand pies on a baking sheet.
- Apply the egg wash: In a small bowl, whisk together the egg white and 1 Tablespoon cold water. Brush this mixture over the tops of the hand pies.
- Add the topping: In another small bowl, mix 2 Tablespoons sugar with ½ teaspoon cinnamon. Sprinkle this mixture over the tops of the pies.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the pies cool slightly, then serve warm. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your baked peach hand pies to the next level with a drizzle of vanilla glaze or a dollop of whipped cream. For a tangy twist, try a scoop of vanilla ice cream or a light dusting of powdered sugar. If you’re feeling adventurous, a caramel or honey drizzle adds a decadent touch!
How to Store and Reheat for Freshness
Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds. For a crispier crust, use the oven method!
Time-Saving Tips for Busy Bakers
Save time by using pre-sliced peaches or frozen peaches (thaw and drain first). You can also prep the peach filling a day ahead and store it in the fridge. If you’re short on time, skip the decorative cuts on the top pastry sheet—it’ll still taste amazing!
Recipe Variations to Mix It Up
Swap peaches for apples, berries, or cherries to create different flavor profiles. For a nutty twist, sprinkle chopped almonds or pecans into the filling. If you prefer a savory-sweet combo, add a pinch of sea salt to the cinnamon-sugar topping.
Common Questions Answered
Can I use homemade puff pastry? Absolutely! Homemade puff pastry works great, but store-bought saves time. Can I freeze these pies? Yes! Freeze unbaked pies on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
Baked Peach Hand Pies
Ingredients
- 3-4 medium ripe peaches
- 2 Tablespoons granulated sugar
- ¼ cup lightly packed brown sugar
- 2 Tablespoons butter
- ¼ teaspoon cinnamon
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- 2 puff pastry sheets, thawed
- 1 egg white
- 1 Tablespoon cold water
- 2 Tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3×6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.