Peach Hand Pies
User Reviews
5
Peach Hand Pies
Description
This recipe relies on refrigerated pie crust for ease, cutting into circles that are filled with cinnamon-spiced, diced peaches. The edges are pinched and sealed tightly to prevent filling leakage during baking. The pies are brushed with whipped egg white to enhance browning and finish in a hot oven until golden.
The hand pies are then topped with a sugar glaze made from powdered sugar and milk, adding a glossy sweetness that balances the tartness of the peach. Texture-wise, they combine a flaky, crisp crust with moist, flavorful filling to create a well-rounded dessert.
They can be enjoyed warm or at room temperature. The dough scraps can be re-rolled to maximize yield. Proper sealing and venting by poking holes prevent bursting. The glaze needs time to harden after application for handling and storage.
Store the finished pies at room temperature in an airtight container for up to a week or freeze for several months, making them convenient for advance preparation.
Ingredients
- 2 boxes pie crust 14.1 oz each, refrigerated
- 1 can peach pie filling 21 oz
- 1 teaspoon cinnamon
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 egg separated
Instructions
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a metal cookie scoop, drop a Tablespoon of peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Brush edges of pie crust circle with egg YOLK (save the egg white for later). Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!
Notes
- Use a 4-inch biscuit cutter to cut circles and re-roll scraps to maximize the number of hand pies.
- Pinch edges tightly and use egg yolk or water to help seal; vent tops by piercing with a fork to reduce bursting.
- Allow the glaze to set for 10-15 minutes after applying for a firm finish.
- Store hand pies in an airtight container at room temperature for up to one week or freeze up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24hand pies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1hand pie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 74mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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