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Peach Hand Pies

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they're baked not fried!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 24 hand pies
Calories: 124 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 boxes refrigerated pie crust 14.1 oz each
  • 1 can peach pie filling 21 oz
  • 1 teaspoon cinnamon
  • 2 ½ cups powdered sugar
  • ¼ cup milk
  • 1 egg separated

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
  • You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of egg yolk or water to keep them sticking together).
  • I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode (they still might burst a little, as you can see on mine, but don't worry about it).
  • Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
  • Store hand pies in airtight container at room temperature for up at one week. Or freeze for up to 3 months.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1hand pie Calories 124kcal (6%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 74mg (3%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 24hand pies

Amount Per Serving

Calories 124

% 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.