If you love the idea of juicy, sweet peaches tucked inside a buttery, flaky crust that you can hold in your hand, then you are going to adore this Peach Hand Pies Recipe. These delightful little pies are perfect for sharing at picnics, parties, or simply enjoying as a cozy treat at home. Each mini pie bursts with a flavorful peach and bourbon filling surrounded by tender, golden pastry that’s both comforting and impressively elegant in its simplicity. It’s a recipe that’s as fun to make as it is to eat, bringing a touch of rustic charm to any occasion.
Ingredients You’ll Need
Gathering these simple but essential ingredients means you’re halfway to enjoying some incredible peach hand pies. Each element plays a vital role in creating that perfect balance of flaky crust and luscious filling, resulting in a treat that’s irresistible.
- 2 cups sifted all-purpose flour: Provides the sturdy yet tender base for the crust that holds the filling beautifully.
- 1 tablespoon sugar: Adds a touch of sweetness to the dough, enhancing the overall flavor.
- 1 teaspoon salt: Balances the sweetness and enhances the flavor complexity of the crust.
- 1 large egg (lightly beaten): Binds the dough and adds richness for a tender texture.
- 1/2 teaspoon white vinegar: Helps tenderize the crust by inhibiting gluten formation.
- 1/4 cup ice cold water: Keeps the dough cool for that flaky texture and easy handling.
- 3/4 cups cold unsalted butter (cut into pieces): The secret to a flaky, buttery crust that melts in your mouth.
- 4 peaches (peeled and cubed): The star of the filling, delivering juicy sweetness and fresh fruit flavor.
- 3 tablespoons brown sugar: Adds depth and a caramel note to the peach filling.
- 2 tablespoons bourbon: Brings a subtle warmth and complexity to the fruit mixture.
- Pinch of salt: Balances the sweetness and heightens the peach flavors.
- Pinch of cinnamon: Adds a cozy, spicy undertone that complements the peaches perfectly.
How to Make Peach Hand Pies Recipe
Step 1: Prepare the Dough
Start by combining the all-purpose flour, sugar, and salt in a food processor. This step is essential to evenly distribute the dry ingredients for a consistent dough. Next, whisk together the egg, vinegar, and ice-cold water in a small bowl. Adding cold butter pieces to the flour mixture and pulsing until you have small coarse crumbs is key; the cold butter creates the flaky layers we all love. Finally, sprinkle the egg mixture over the flour and pulse again just until the dough comes together, being careful not to overwork it.
Step 2: Chill the Dough
After you’ve formed the dough, quickly shape it with your hands and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to ensure the butter firms up again, which helps with flakiness and makes the dough easier to roll out later. This little pause is important, so don’t skip it!
Step 3: Make the Peach Filling
While the dough chills, bring the peaches, brown sugar, bourbon, salt, and cinnamon to a gentle simmer over medium-low heat. Stir often as the mixture softens and thickens into a syrupy filling—this takes about 10 minutes. Once ready, let the peach mixture cool completely before filling the pies. This ensures the dough won’t get soggy when assembling.
Step 4: Prep the Oven and Baking Sheet
Preheat your oven to 375°F and line a baking sheet with parchment paper. Having everything ready will make assembly smooth and efficient. Also, fill a small bowl with water to help seal the hand pies later.
Step 5: Cut the Dough Rounds
Roll the chilled dough out to about 1/4 inch thick. Using a 2-inch biscuit cutter or anything round like the lid of a jar, cut out an even number of circles. This is crucial because each peach hand pie is formed by sandwiching two rounds together.
Step 6: Assemble the Hand Pies
Lay the dough rounds on your baking sheet. Spoon about a tablespoon of the cooled peach filling onto every other round. Dip your finger in water and lightly brush the edges around the peach filling—this water acts like glue. Place an empty dough round on top and press the edges firmly together with a fork; this seals in the peachy goodness and gives a decorative edge. Repeat with all the remaining dough rounds and filling.
Step 7: Add the Finishing Touches
Beat together one egg with a splash of water and brush the tops of all the pies. This gives them a beautiful golden shine once baked. Sprinkle some coarse sugar on top for added crunch and sweetness. Use a paring knife to cut a small “x” in the center of each pie, so steam can escape and keep your pastries from getting soggy inside.
Step 8: Bake and Enjoy
Bake your peach hand pies for 20 to 25 minutes until they turn a beautiful golden brown. Let them cool just enough to enjoy safely. Trust me, these are heavenly served warm with a scoop of vanilla ice cream or your favorite whipped cream. Each bite is pure joy.
How to Serve Peach Hand Pies Recipe
Garnishes
A simple dusting of powdered sugar can add an elegant touch to your pies, making them perfect for entertaining or special occasions. Fresh mint leaves also pair wonderfully, adding a splash of color and a pop of refreshing aroma that complements the peach flavors beautifully.
Side Dishes
Keep it cozy with a dollop of whipped cream or vanilla ice cream alongside your hand pies. For a light and fresh contrast, pair them with a crisp green salad tossed in a lemon vinaigrette—this combination balances indulgence with brightness.
Creative Ways to Present
Try stacking these peach hand pies on a tiered dessert stand for a charming display at brunch or tea. For a fun twist, serve each pie wrapped in a colorful napkin or in individual mini baskets, perfect for picnics or gift-giving during the peach season.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which would be a small miracle!), store them in an airtight container at room temperature for up to two days. This keeps the crust tender but still crisp on the outside, maintaining the pies’ delightful texture.
Freezing
Peach hand pies freeze beautifully either before or after baking. To freeze before baking, assemble the pies, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, possibly adding a few extra minutes to baking time. If freezing baked pies, wrap each pie individually in plastic wrap and foil before freezing.
Reheating
To enjoy your pies warm after storing or freezing, reheat them in a 350°F oven for about 10 to 15 minutes. This method crisps the crust back up without drying out the filling, making every bite taste freshly baked.
FAQs
Can I substitute bourbon with something else?
Absolutely! If you prefer not to use alcohol, you can replace the bourbon with apple juice or peach nectar to keep that fruity sweetness and moisture in the filling.
How ripe should the peaches be?
Use ripe but firm peaches. Overly ripe peaches can become too soft and watery, which might make the filling soggy. The right texture will help keep the pies intact and flavorful.
Can I make these pies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure to choose one that works well for pastries. Expect slight differences in texture, but the flavor will still be delicious.
Is it possible to make larger pies instead of mini ones?
Definitely! Just increase the size of your dough rounds and fill accordingly. Larger pies might need a slightly longer baking time but will still be just as delightful.
What’s the best way to peel peaches quickly?
Blanch peaches in boiling water for about 30 seconds then immediately transfer them to ice water. The skins should slip right off, making peeling fast and easy.
Final Thoughts
There’s nothing quite as satisfying as biting into a hand-held pie filled with warm, spiced peaches encased in flaky, buttery crust. This Peach Hand Pies Recipe is truly a celebration of summer fruit and comforting pastry all in one bite. I encourage you to try making these, whether for a special gathering or a weekend treat—you’ll find every step rewarding and every bite unforgettable.
Print
Peach Hand Pies Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 mini hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these charming Peach Hand Pies featuring a buttery, flaky crust encasing a luscious, bourbon-infused peach filling. Perfectly sized for handheld enjoyment, these mini pies bake to a golden perfection and are beautifully finished with a shiny egg wash and coarse sugar topping, making them an irresistible treat for any occasion.
Ingredients
For the Crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg (lightly beaten)
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter (cut into pieces, 12 tablespoons)
For the Filling
- 4 peaches (peeled and cubed)
- 3 tablespoons brown sugar
- 2 tablespoons bourbon
- Pinch of salt
- Pinch of cinnamon
Instructions
- Prepare the Dough: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water and egg mixture over the flour mixture and pulse again until the dough comes together.
- Chill the Dough: Remove the dough from the processor, shape with your hands, and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up the dough.
- Cook the Filling: While the dough chills, heat the peaches, brown sugar, bourbon, salt, and cinnamon in a saucepan over medium-low heat. Stir often and cook until the peaches soften and the mixture becomes syrupy, approximately 10 minutes. Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and fill a small bowl with water for sealing the pies.
- Roll and Cut Dough: Roll out the chilled dough to about 1/4 inch thickness. Use a 2-inch biscuit cutter or a similar round object to cut out equal numbers of dough rounds for the pies.
- Assemble the Pies: Place the dough rounds on the baking sheet. Spoon about one tablespoon of the peach filling onto every other dough round. Dip a finger in water and moisten the edges of the filled rounds. Top each with an empty dough round and press the edges together with a fork to seal the pies securely.
- Apply Egg Wash and Decorate: Beat the remaining egg with a little water and brush this wash on top of each pie. Sprinkle with coarse sugar and carefully cut an “X” in the top of each pie using a paring knife to allow steam to escape during baking.
- Bake: Bake the pies for 20 to 25 minutes or until they turn golden brown. Remove from the oven and let them cool slightly before serving.
- Serve: Enjoy the warm Peach Hand Pies on their own or serve with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Ensure the butter and water are very cold to achieve a flaky crust texture.
- Peeling the peaches helps create a smoother filling and enhances the texture.
- Be careful not to overfill the pies to prevent leaking during baking.
- Chilling the dough before rolling helps prevent shrinking while baking.
- The bourbon adds depth to the filling but can be omitted or substituted with vanilla extract for a non-alcoholic version.
- Use parchment paper or a silicone baking mat to prevent sticking and aid clean-up.
- The “X” cut on top helps the pies vent steam and maintain a delicate shape.
