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Peach Hand Pies (Pop Tarts!)
These yummy hand pies are easy to make with fresh or frozen peaches, plus a drizzle of sweet icing for a delightful grab-and-go breakfast or anytime snack!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12 pies
Calories: 218 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
For the Peach Pie Filling –
- 1 pound peaches fresh or frozen
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice + ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Pinch of salt
For the Pop Tarts –
- 2 boxes refrigerated pie crust 4 crusts
- 1 egg white
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F. Lay out two baking sheets and line them with parchment paper.
- If working with fresh peaches, peel and pit the peaches. Then dice them into ¼-inch cubes. If working with frozen peaches, thaw, then dice and cut into ¼-inch cubes. Place a skillet over medium heat. Add the diced peaches, sugar, cornstarch, lemon juice and zest, vanilla extract, ground cinnamon, and salt. Stir to coat, then sauté the peaches for 5 to 8 minutes until very soft. Turn the heat off and set aside.
- Roll out the circular pie crusts. Use a pizza cutter or large chefs knife to trim off the rounded edges creating 9 x 9-inch squares. Then cut each square into three long 3-inch strips.
- Dollop 2 tablespoons of peach pie filling on one end of each strip. Brush egg white around the pie filling, then fold the crust over the pie filling to create small 3 x 4.5 inch rectangles. Use a fork to press and crimp the edges together all the way around each rectangle, making sure the hand pies are well sealed. Move them to the baking sheets.
- Once all the pop tarts are filled and sealed, use a small knife to cut a vent in the top of each crust. Bake for 18 to 20 minutes, until golden brown.
- Allow the hand pies to cool. Then set out a small bowl. Whisk together the powdered sugar, heavy cream, and lemon juice. It should be the consistency of school glue. If it’s too thick, add a little extra lemon juice or water to the mixture.
- Once the pies are cool, drizzle the glaze over the top of each pop tart. Allow the glaze to dry. Then serve.
Cup of Yum
Notes
- Store the peach hand pies in an airtight container, and keep on the counter for up to 3 days.
Nutrition Information
Serving
1pc
Calories
218kcal
(11%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
4mg
(1%)
Sodium
126mg
(5%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
179IU
(4%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pies
Amount Per Serving
Calories 218
% Daily Value*
| Serving | 1pc | |
| Calories | 218kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 126mg | 5% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.