Holidays

Fresh Summer Peach Hand Pies – My All American dessert to celebrate the 4th of July!

Name: Summer Peach Hand Pies
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 boxes Pillsbury ready made pie crust ((each box has 2 pie crusts for a total of 4 piecrusts)); 2 cups Fresh diced peaches ((Roughly 8-10 small ripe peaches)); 1 TSP Real salted butter; 1/2 cup light brown sugar packed; 1/4 tsp Cinnamon; 1/8 tsp Allspice ((Yes allspice. Put it in - it's amazing!)); pinch Salt; 1 tsp Vanilla extract; 1 Egg; Flour for prep surface

This recipe is my go-to favorite for all summer parties!

It’s super easy, travels well to pool parties or bbqs and is kid friendly! No plates or silverware needed. Flaky cinnamon goodness made with fresh southern peaches!! Baked not fried…

You need to know right now these summer peach hand pies are not over the top sugary sweet. These desserts are fresh, super flaky, cinnamony goodness! (Is cinnamony a word?)

Serve warm with a huge scoop of vanilla ice cream and an overflowing spoonful of the leftover peach filling!
Or drizzle with a glaze of powdered sugar and milk for something a bit more decadent.

Print Recipe

Summer Peach Hand Pies

Easy, Portable Desserts for Parties with Fresh Peaches

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Calories: 137kcal

Equipment

Medium to large Skillet
Cookie Sheets
Non-Stick Spray or Waxed Paper

Ingredients

2 boxes Pillsbury ready made pie crust (each box has 2 pie crusts for a total of 4 pie
crusts)
2 cups Fresh diced peaches (Roughly 8-10 small ripe peaches)
1 TSP Real salted butter
1/2 cup light brown sugar packed
1/4 tsp Cinnamon
1/8 tsp Allspice (Yes allspice. Put it in – it's amazing!)
pinch Salt
1 tsp Vanilla extract
1 Egg
Flour for prep surface

Instructions

Drain fresh diced peaches in colander to remove most of the juice.
Put peaches, butter, spices, sugar and vanilla in skillet and let simmer on low for 3-4 minutes stirring occasionally.
Turn off stove and let peach mixture sit in skillet while you layout your dough and select your round cutter pastry.
Lightly flour surface, roll out pie crust on flat surface. Select a cookie cutter or round glass to cut round pastry shapes. Anything round works! I used the metal ring of a glass Ball quart jar lid.
Cut your round pastry shapes. Just a reminder, left over dough scraps can be rolled out to cut additional pastry shapes. You will get around 2 more pastry cuts by rolling the scraps out.
Spray cookie sheets or place wax paper on cookie sheets. Then lay down a single layer
of small round pie crusts.
Next place a spoonful the drained peach mixture on the center of each individual pie crust.
Make a basic egg wash by whisking an egg and adding a TBS of water or milk to the egg mixture.
Brush the outer edges of hand pie bases with the egg wash mixture.
If you're adding a decorative center cut to the top of your hand pie to let the steam escape, now is the time to do it. I have just found it’s easier to make this decorative cut on a flat surface. Shown in the photos is a simple “X” on the center of the hand pie which was cut BEFORE I added this top crust.
Now add the top pie crust to your hand pies. Pressing the top and bottom outer edges together with the back of a fork as you move your way around the pastry.
Next brush egg wash over the entire completed pastry top.
Sprinkle with tops with raw sugar.
Cook approx. 20 minutes on 350 until golden brown around the edges.