Peach Hand Pies

Peach hand pies are the ultimate late summer dessert. With a buttery pie crust, filling made with summer-ripe fresh peaches, and crunchy sugar on top, these are hand-held gems of peach pie goodness.

Prep Time 25

Cook Time 25

Total Time 50

Servings hand pies

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack,
Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat

Ingredients

2 large peaches
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 tablespoon flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Squeeze of lemon juice
1 batch of homemade pie crust or pie crust for a 9-inch double-crust pie
1 egg
1 tablespoon water
Sparkling sugar for topping optional

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Peel, pit, and dice the peaches. Add to a medium bowl with the sugars, flour, spices, and a squeeze of fresh lemon juice. Stir to combine; set aside.
On a floured surface, roll the pie crust into a rectangle about 15x18 inches. Cut out 5-inch circles, re-rolling the pie crust scraps as needed, keeping in mind that the crust will get tougher the more you work it. You should be able to get about 12 circles from the dough.
Place a heaping tablespoon of filling in the center of each dough circle. You may not use all of the filling (see notes).
Whisk together the egg and 1 tablespoon of water. Brush the egg wash halfway around the edge of each dough circle. Fold each dough circle in half over the filling, using a fork to crimp and seal the edges.
Place the filled and crimped hand pies on the prepared baking sheet. Use a sharp knife to cut 2 slits into the top of each hand pie.
Brush each hand pie with the egg wash and sprinkle with the sparkling sugar if desired.
Bake for 25-30 minutes, until the pies are golden and the filling is bubbly. Let cool for 3-5 minutes on the baking sheet before removing to a wire rack to finish cooling.

To freeze:

To freeze the pies, place the assembled hand pies on a baking sheet lined with parchment paper. Cut 2 slits into the top of each pie but do not brush with the egg wash.
Place the baking sheet with the pies into the freezer and freeze until solid. Store frozen hand pies in a zip-top freezer bag for up to 6 months.
When ready to bake, place the frozen pies on a lined baking sheet; optionally brush with egg wash and sprinkle with sparkling sugar before baking. Bake at 400°F for 25-30 minutes.

Notes

Store leftover pies in an airtight container for up to 2 days.

If you do not have sparkling sugar, you could sprinkle the pies with turbinado sugar or granulated sugar instead.

Depending on the size of your peaches, you may have some filling leftover. Don’t try to fit it all into the hand pies – you don’t want to overfill them. Instead, pour any leftover filling into an oven-safe ramekin and top it with any leftover scraps of pie crust. Brush with egg wash and sprinkle with sugar if desired. Bake at 400°F for 30-40 minutes for a tiny bonus pie just for you.

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