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!
Love FRESH peaches? Try this delicious peach dumpling recipe topped with some homemade ice cream! OR give our peach cobbler recipe a try next!
Table of Contents
Why this Recipe Works
Dinner around our place is usually pretty standard. I love using my slow cooker, so Mississippi Pot 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 chocolate ice cream in the freezer. And sometimes a loaf of my favorite apple bread or cinnamon swirl zucchini bread!
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.
- 5 simple ingredients
- NO FRYER needed
- comfort of a peach pie
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.
Love pie filling? Try our easy Instant Pot Peach Cobbler with only 4 ingredients!
Ingredient Notes
- Pie Crust- the convenience of a couple boxes of refrigerated pie crust is one of the reasons this treat is so easy to make. But if you want to make a homemade pie crust instead, that works too.
- Pie Filling- canned pie filling works perfect here!
- Cinnamon- add a little spice to the canned pie filling for more flavor.
- Powdered sugar- use this for the glaze to keep it sweet.
- Milk- use more or less for desired consistency.
- Egg- use the egg yolk to seal the hand pies, and the egg white with water to brush on top before baking.
How to Make Peach Hand Pies
Step 1: 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 2: 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.
Step 3. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle.
Step 4. Brush Edges of pie crust circles with beaten egg yolk. (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.
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.
Step 6. 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!
Hand Pie Tips and Tricks
- 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.
Recipe FAQs
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.
Sure! If you have a favorite peach pie filling recipe that uses fresh peaches, that sounds like a wonderful alternative.
To prevent this, brush the edges of each circle with egg yolks before pinching closed. Make sure to fold over and poke a fork in each pie before baking as well.
More Classic Dessert Recipes:
- 7 Up Pound Cake
- Pecan Tassies
- Apple Empanada
- Sugar Cream Pie
- Peach Galette
- Mini Pecan Pies
- MORE Pies and Tarts Recipes
Peach Hand Pies
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
- 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
- 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.
Video
Nutrition
Flaky, easy, baked Peach Hand Pies make a delicious treat anytime of year. Use peach pie filling or make your own with fresh peaches!
These were delicious
Newish baker here. I have fresh peaches to use instead of canned filling, how many would I use? Do I need to add cinnamon/sugar? If so how much?
When making baked hand pies, I find that dipping the entire pie in a sugar icing is too much. Instead, I brush a powdered sugar glaze on the top of the pies when they are still hot from the oven. It dries really quickly and adds just enough sweetness to the pies.
I made them and they were delicious! Loved that are baked not fried. They were a huge hit with my husband and grown son. I’m thinking of making them for our Fall church supper . Thank you!!
You’re welcome. Glad they were a hit!
This recipe fuckign sucks, canned filling, refrigerator pie crust?? LOLOL WHERE IS THE ACTUAL RECIPE?! 😂🤣
You can start your own food blog if you prefer, k, thanks.
I love this recipe! When I need a quick dessert, I use use this. I’ve made canned peach, apple, blueberry, pumpkin pie filling and cherry(all canned and fabulous!!) hand pies. I can make a different flavor for each of my guests! I make homemade standard pies on holidays but last year I was worn out so I made these my Christmas guests loved these because they were the perfect size! Thanks
Going to 5 star this recipe. Super easy and adaptable. When there are only so many hours in a day “scratch all the way” isn’t always an option. Made 200 for a riding event and not 1 single hand pie left! Many many compliments and requests for more at the next ride. P.s. not a single soul questioned my ability because I didnt make my own pie crust. Just saying. So….. see ya later Lana.
Aww c’mon try to be nice. I think this is an awesome recipe.
Some people are just learning to cook and this recipe gives them confidence (my teenager GREAT grands, for one). Also, some seniors need short cuts and appreciate them. So go suck a lemon powdered in alum. In other words, bug off!!
When you don’t have something nice to say, keep it to yourself
Watch your. Language, my granddaughter saw this. Why don’t you post your own version.. This was perfect for my granddaughter. Why does this make you so angry?
Wow, Was this comment really necessary? Grace costs nothing.
Wow, rude much? Since this recipe is so far beneath you, perhaps you should start your own blog.
Where are your manners????
Everybody don’t care for the dirty words this was uncalled for. If you don’t like something move on who cares.
These turned out delicious!! I used a recipe for pie filling from fresh peaches for the filling and they were delicious!! They were easy to make and the icing was perfect! Thank you!!
How do I make the frosting hard. When I make it it’s to sticky
Use a cookie icing recipe that has some corn syrup in it. I use a recipe on Sally’s baking addiction for my cookies and it hardens and is not sticky. I will try it with this recipe but I’m going to make my own filling. I have fresh peaches that are sweet and delicious
I have frozen peaches that I would like to use. Should I make some kind of syrup or cook the peaches first. I just don’t want them dry. Thank you.
This is not a recipe – it’s a kit. Very disappointed.
Hi Aimee, wondering if I can use dried apricots for my filling? Do you have a recipe that you can share with me? Please, thank you!
I haven’t tried it with dried apricots.
I just made them today in honor of Pi day. I made them in 3 shapes (round, heart, & flower) and 2 flavors (apple & peach). They’re amazing! Thanks for the recipe!