★★★★★

Peach Hand Pies Recipe

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!

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!

Dinner around our place is usually pretty standard. I love using my slow cooker, so Mississippi Roast or Bourbon Chicken tend to be on the menu regularly.

I’m often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around.

But reality is, I usually only bake once a week. And it’s often around events, so that treats aren’t sitting around for me to eat. Especially during the school year when I’m home alone with dessert on the counter, begging to be eaten.

But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others.

So at dessert time, there is nothing but ice cream in the freezer. And sometimes a loaf of my favorite apple bread or zucchini bread!

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!

If you’re looking for a dessert that is quick to whip up, but can also impress family and friends, these Peach Hand Pies may just be your answer.

With 5 simple ingredients, and NO FRYER needed, you can have the comfort of a a peach pie, with the convenience of a cookie! And there won’t be any left just lying around because they will be gobbled up quickly!

Last year I made a homemade Apple Hand Pie recipe, and it’s quickly become one of my most popular recipes on the blog! The mouthwatering apple pie filling is incredible!

Today’s recipe for peach pie uses a simple can of pie filling with an addition of cinnamon to give it a little more depth in flavor. It was perfect.

If you have a homemade peach pie filling, feel free to use that too! I took a knife and fork and diced up the canned peaches in the filling so they fit nicely in the center of the hand pies!

Be sure to watch the video for complete instructions!

Now I know where they get the saying….”easy as pie.”

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!

How to make Peach Hand Pies

Step 1: Preheat oven to 425 degrees F. Remove pie crusts from package and allow to come to room temperature while you prepare filling. You can also use homemade pie crust too.

Step 2: Dump canned 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.

Step 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. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle.

Brush Edges of pie crust circles with drops of water. (this helps them seal better) Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Step 4: 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.

Step 5: 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!

Want another delicious variety? Learn how to make lemon curd and create these scrumptious Lemon Hand Pies in minutes!

Can Peach Hand Pies be frozen?

Yes. I freeze hand pies all the time.

For best results, allow to cool completely. You can freeze with or without the glaze. Place on parchment paper in single layer in a freezer safe container or ziploc freezer bag. 

Thaw in refrigerator overnight and enjoy.

More Pie Filling Recipes

  • Peach Pie Bars: a delicious sheet pan of peach pie, without the hassle of a crust!
  • Snickers Pie: one of my favorite summertime treats…this frozen pie is always a hit!
  • Strawberry Pie Bars: canned pie filling with a cream cheese glaze makes a great treat!
  • Combining strawberry and blueberry pie filling results in the most delicious, baked Berry Hand Pies.

More Classic Dessert Recipes:

 
Yield: 24 hand pies

Peach Hand Pies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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!

Ingredients

  • 2 boxes (14.1 oz each) refrigerated pie crust
  • 1 can (21 oz) peach pie filling
  • 1 tsp cinnamon
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 egg white, beaten

Instructions

  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 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. 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!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 74mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Flaky, easy, baked Peach Hand Pies make a delicious treat anytime of year. Use peach pie filling or make your own with fresh peaches!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 19, 2019

Comments & Reviews

  1. This recipe looks amazing! Can’t wait to try it. I was happy to see nutritional info but it cannot be correct. With an egg white and milk, there has to be protein, and with the pie crust, there’s got to be fat. Is there a way to get the correct nutritional info?

  2. They taste absolutely wonderful but I had a lot of problem with the pie filling seeping out. I put a little less than a tablespoon of pie filling in each one, pinched ends together in various ways, forked the ends, cut little slits in crust on top of crust to let steam out, also tried just forking holes on top of crust. Very frustrating

  3. I have tried various recipes while working from home since March. But this has been the best sweet treat by far!! My family absolutely loved these! In fact, we visited my mother for Mother’s Day and my son begged me to make them again for my parents! They are simple and soooo delicious. I added a little nutmeg to the peach pie filling and sprinkled just a tad bit of cinnamon and sugar to the crust before adding the filling to it! They were amazing! I will be trying the apple and strawberry soon! Thanks for sharing these!

  4. When I did my shopping, I thought it was made with just canned peaches. With this whole Covid-19 thing going, I don’t want to run back to the store. Is there a way to sub with these instead of pie filling? Maybe thicken with corn starch? Any help is appreciated

      1. You can also put 3 Tablespoons of Minute(instant) tapioca, 1/2 cup of sugar, and the juice drained from the canned peaches into a saucepan and cookover medium heat until it thickens. Add the peaches, stir to combine. It will thicken even more as it cools. I prefer instant tapioca as a pie filling thickener, it tastes better to me than cornstarch.

    1. Hi Susan,
      I just wanted to let you know that I’ve made several “fruit fillings” (cherry, peach, raspberry, etc.) with frozen, canned and fresh fruits and the recipe is basically the same for all…sugar, cornstarch and a little water. You can find lots of different fruit filling ideas on Pinterest. Good luck and happy baking! 🙂

  5. It would have been nice if the ingredients were listed instead of having to sift through the article to find them.

    1. The ingredients and directions are all located at the end of the blog post in a printable recipe card. If you got all the way to the comments, you went too far.

  6. I am new at this also. I don’t like to just read the directions – it would be nice to have the directions in a printable area so I don’t have to print the entire thing. If there is something that could be printed I couldn’t find it

    1. Not the owner BUT you have the option to select only the text you want, then choose print or CTRL+P. Then your options should be print all or just the selected text!

  7. I am making these again but this time I am doing cherry pie filling  do  l need to add anything to the filling ? The peach pies were amazing took them to our church lunch they were a big hit . Several thought I had bought them !

      1. Do these need to be stored in the refrigerator or can they be left on the counter? Didn’t know since they have that glaze on them.

  8. So yummy!!  Thank you for the simple to follow recipe. They came out nicely.  For my next batch, should I prick the top of the pastries before baking?  Most recipes say to do so.  Also, what is the best way to store them after they bake so they don’t get soggy?  For the egg wash, do you think an egg plus milk would be better?  Or stick to the egg white wash?

    Thank you again!  l am looking forward to trying your other recipes, too. 

  9. 30 minutes to dessert? You gotta be kidding me! I was at this for about an hour and a half or more. Maybe I’m slow. As far as the finished product, I would give it a rating of 5 out of 10. First, 4 inch diameter dough isn’t nearly big enough. You end up with tiny little hand pies. I would go with 6 inch circles of dough. 2nd, with one box of two crusts, I ended up with 10 hand pies. They were okay, but I expected more out of them. Finally, since the glaze is pretty much all sugar, I found that dunking them into this diabetic shock mixture was too much sweet. “If” I ever make them again, I’d be happy to drizzle small amounts of the glaze on them, and I’d bet they would taste just the same.

  10. Great recipies but it would help us newbies trying to learn if you would add the baking temp to these so we dont mess them up by over cooking them

  11. Made these tonight and they were fabulous. Definitely adding to our regular rotation. Plus each one is only 58 calories so I don’t feel guilty about having a few. 

  12. How well do these keep? I made them to take for a birthday which was put off a day after I had them all put together and on a tray. Will they keep another day on a covered tray or do I need to refrigerate?

  13. Hi Aimee Thank You for this recipe.
    Could I use Puff Pastry? Love your recipes.
    Debbie the ads are there for a reason. If you like the recipes click on them.
    Aimee might get some perks and keep posting recipes for all of us to enjoy.
    You keep the ads I will click on them all because I love this site

    1. Thanks Debbie 🙂 I haven’t used pie filling in a puff pastry…but here is a turnover recipe using the puff pastry. Maybe try it and let me know? https://www.shugarysweets.com/orange-cream-and-nutella-turnovers/

  14. Hi I used this recipe tonight and I made them with caramel apple filling. My family loves them!!! It was so easy and delicious! Thank you for another great recipe!!

  15. What a YUMMY treat. Making these very soon. I assume I can use any pie filling so I have variety in flavors. Thanks for posting this DELISH recipe!!

  16. I’ve been trying to subscribe, but when I put my information in and press go it takes me to a blank page that says error.

  17. Cool slightly before glazing, I tried to glaze while hot out of the oven and they fell apart in the glaze!

    1. By definition, homemade means “made at home, not bought.” So technically, yeah, the hand pies are homemade. You can certainly feel free to use your own pie crust recipe if you prefer, I love the taste and ease of making these with just a couple ingredients, perfect when I want to whip up a batch without fussing with pie dough.

  18. Made these on Saturday. They turned out perfect. Looked just like the ones in the picture.
    I made 32 out of the dough. Thank you for sharing the recipe.

  19. Made them and they were the hit of the party.  I think next time I’ll drizzle the glaze instead of dunking.  The glaze was stronger flavor than the peach.  

  20. Oh how I love me a hand pie! But a PEACH HAND PIE?! Please and thank you! Love that glaze going on too – it makes for such a classic treat!

  21. En México les decimos empanadas y se rellenan de muchas formas,pero de durazno como estás son fabulosas!..thanks for the recipe!

  22. Hey folks, try adding about 1/8 tsp. ground clove to the recipe as well, it really makes them have a SNAPPY flavor. My hubby loves them this way‼️

  23. My pie crust a too flakey, great for pies, but for hand pies I need a crust that stretches, and holds together!
    No Need to buy pie filling. I cut my peaches small, dump a large can in a saucepan, 1/2 cup sugar, 3 table spoons corn starch , bring to a low boil until thick as you want it! Works very well with sweet cherries, regular pie cherry just buy the pie filling!

  24. So easy and super delicious!!  I used apple pie filling and only 1 box of crust and saved the leftover filling to put over ice cream.   I will make these over and over because there are so many variations to try!  Thank you for this recipe. 

  25. Hi Aimee, I was wondering if you can make it to where I can forward your recipes to my AOL account please . Thank you. Peggy

  26. Can u use fresh peaches for your baked hand pies how would I prepare the peaches and how much for each pie

  27. Just wondering if you can make chocolate pies. My husband grandmother made chocolate fried pies. Would love to make some for his family! Suggestions appreciated!

  28. Hi Aimee ☺,
    I finally got around to making these lil hand pies. And let me just say that they were absofreakinlutly outta sight delicious ????????. My husband loved them also. Thank you for sharing ????✌

  29. These sound and look awesome! A definite must try! Is the recipe for apple the same, just using apple pie filling and cinnamon?

    1. For the apple I made a homemade apple filling, but the canned apple pie filling and cinnamon works too 🙂 https://www.shugarysweets.com/apple-hand-pies

  30. My son has an egg allergy, so, I’d need to leave off the egg wash. Should I not brush it with anything, or could I use melted butter?  What do you suggest?  Thanks!

  31. HIya! these are so darn adorable and look delish! My boys and i would like to make a sweet potato version for dad! has anyone tried that and could point me in the right direction! THANKS!

  32. Total disaster. Barely fit a teaspoon of filling, crimped edges well, leaked on almost every pie.  Crust burst open on many of them…used Pillsbury refrigerated dough.  Dipped in glaze, they completely fell apart in the glaze, I kept trying and gave up after losing almost half of them.  Cute idea but I’ll stick with full pies and cobblers.  (I am an accomplished baker, so inexperience is not the reason these failed.)

    1. I’ve made hand pies numerous times on this blog…the occasional pie does pop open (but pricking with a fork helps prevent “bursting”). Not sure why you had so much trouble 🙁

    1. Probably not something you should question, haha! Seriously, I don’t know if there is nutritional value 😉

  33. Can these be made with apple filling? I’m looking for easy apple recipes. Had a computer malfunction lost all my recipes I had from last year.

  34. I’m baking these now. I just read all the comments. Finding the to pie is easy. I wish I would have read the comments first because I was thinking I could freeze them. I live alone and made 16. I’m hoping they turn out great.

  35. I am 67 years old and have never had to go thru a background investigation just to get a recipie. I will find one somewhere else. I am a human who does not want to belong to your website! Thanks anyway!

  36. Hi Aimee,Thank You,Thank You, Thank you! I had a hard time getting to the recipe, but I was diligent &  found it. Ok, so.lol!
     My hubby asked me for yrs to make apple squares like his Mom used to make.  She passed in 03′ & I never had the pleasure of trying it. So, lol, I just asked him about them & he says  oh yeah, she’d put a layer of dough down, then a layer of filling, then another layer of dough & then baked it & then glazed it……SO! It’s Exactly the Same Thing! Oh My Gosh Aimee! If I had only known! Thanks So Much Aimee! Hopefully these will make him feel good again, you know, like Mama used to. 

  37. I would love to make these for my nephew because peach pie is one of his favorites but he has an egg allergy. Must I brush them with the egg wash or is there something else I could use?

  38. These look beautiful and sound so easy to make. I am putting them on the list to make for our Girl Scout Bake Sale in October. Thanks!!

  39. No, not a side dish for dinner; we called it a side pie cuz you eat it from the side. Just thought it was a cute saying share.

  40. May sound like a silly question, but I don’t work much with fruit&spices – if using cherry pie filling or blueberry, would you still put in the cinnamon or leave it out? Thanks! Can’t wait to try this!!!

    1. For cherry and blueberry I would probably leave the cinnamon out. Although adding in a little almond extract to either of those would be tasty 🙂

  41. I left out (which was ungrateful) that the pies were delicious and a huge hit – I’m just frustrated that I couldn’t do it the way it said. It worked in the end, and people RAVED about them.

  42. I don’t know why, but this didn’t work for me at all as directed. I couldn’t fit a TBSP of filling – only a teaspoon, or it all oozed out. It was hard to seal the edges, it took a ton of time, and I didn’t feel like it worked at all. I would have loved more pictures, so maybe I could tell what I was doing wrong. I even measured the cutter to check for size. It took a TON of time, and I can’t say I would ever try it again. It took at least ten times as long as a pie, probably more, and felt like a total fail to me. Wish I knew what the problem was.

  43. Coming from a place known for their peaches (even have a peach festival every year #peachjam), I love this recipe.  Only substitution is fresh versus canned. I may also add a few cherries in for a contrast.

  44. Hello, I was a little puzzle you didn’t mention in the recipe about the peaches just the pie filling how much diced peaches I need?

    1. I think she means dice up the peaches that are in the pie filling. They come in bigger chunks, this way they will be small enough to fit inside the hand pie.

  45. I want to try this with fresh peaches and incorporate cream cheese. Any suggestions would be welcome as I’m not a baker by any means!

    1. I would say just a couple days. The texture of the pie crust gets softer (instead of flakier) with time.

  46. I want to make this so bad, but the supermarkets don’t carry this pie filling. How could I make the filling from scratch?

  47. These were amazing!!!! I made them tonight for a get together and they are gone. I did have one problem tho…about 6 of them were completely burnt on the bottom. Can I use something different than parchment paper? Any suggestions would be great because I plan on making these again this weekend!!

    1. Hmmm, not sure why they would burn on the bottom, unless maybe your oven is running too hot? I would try moving them up to a higher rack in the oven. The parchment paper just keeps them from sticking to your pan. Glad you enjoyed them though!

  48. Made these today and they turned out great!! We do have a few left over. Wondering if I need to refrigerate or just cover and keep on the counter? Thanks for sharing!!

  49. I just finished making theses this morning ( went in oven at 3:50 am) in the 100’s in CA right now. Easy to make I had a problem with glaze first pie  crumbled so I spooned it over the rest. (May of been to thick, I’ll play with it) thanks for sharing this.

  50. So easy and so pretty!!!!  Delicious!!   Wondering about fresh peaches and what you would have to do to make them work as well?   

    1. You would have to cook them down (in a skillet probably) to soften them first. I would add a little butter, brown sugar and cinnamon, ha, but that’s me 🙂

  51. Just wanted to let you know that I made these for special friends who are battling cancer. Not only were they easy to make, looked just like the ones you made but will be something that I will continue to make. Thank you for such a great recipe.

  52. My mother used dried peaches. Reconstitute with small amount water add butter to taste . It has a sharp taste that is wonderful. She fried hers in an iron skillet with just a small amount of butter. Brown and serve.

  53. These peach pies are so pretty Aimee! I love mini-everything. These are the perfect snack size! Love that glaze too! 

  54. When I first saw these pies, I thought for sure they were fried – so glad to know they are baked – and are so easy to whip up – though they look like they took hours to make – LOVE that glaze too!

  55. Gorgeous! I love the glaze- it’s like peaches and cream and pie all wrapped together in one mini treat 🙂 Perfect for summer cookouts or block parties!

  56. I try to get the desserts out of the house as soon as possible. Otherwise, they just look at me and they’re so needy, and then I get needy. Not a good combo. But my kids are always complaining that we have no snacks. Seriously?
    These are brilliant. I would love to eat this on a porch outside somewhere, sipping on sweet tea. It’s that kind of a dessert!

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