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+ servings
5 from 9 votes
Summer Peach Hand Pies
Prep Time
35 mins
Cook Time
25 mins
Chilling Time
1 hr
Total Time
2 hrs

These Summer Peach Hand Pies are a delicious way to showcase all those gorgeous, juicy peaches the season has to offer!

Course: Dessert
Cuisine: American
Keyword: pie, hand pies, peaches, summer
Servings: 10 hand pies
Calories: 437 kcal
Author: MaryAnn Dwyer
Peach Filling
  • 3 cups peaches, peeled and chopped into small cubes
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. vanilla extract
  • 3 cups all-purpose flour, plus a bit more for dusting
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup (two sticks) cold unsalted butter, cut into small cubes
  • 4 Tbsp. cold shortening, cut into small cubes
  • 1/2 cup cold water
Egg Wash
  • 1 large egg, whisked with one tablespoon water
Peach Filing
  1. In a medium saucepan, combine all ingredients for the peach filling and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool. Refrigerate until ready to use.

  1. For the pastry, in a large bowl whisk together the flour, sugar and salt until combined. With a pastry blender, cut in the butter and shortening until coarse crumbs form. Add 1/2 cup cold water and mix together until mixture forms large clumps. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic wrap. Chill up to one hour or over night. If chilling over night remove from refrigerator 20 minutes before rolling dough out.

  2. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. Set aside.

    On a lightly floured surface, roll disc out to 1/4 inch thick. Using a 4-inch cookie cutter cut shapes. If you happen to have a small heart cookie cutter, use on half of the heart cutouts for the top of the pies, If you don't, just wait until you assemble the pies and you can cut a few slits in the top to vent. Transfer shapes to prepared sheets and chill in fridge for 15 minutes.

  3. Spread heaping tablespoonful of the cooled peach filling on half of the cutouts, leaving about a 1/2 inch border. Brush edges with the egg wash mixture. Cover with remaining cutouts and crimp the edges with a fork. (see photo) If you didn't use a heart cutout for the top of each hand pie either cut 2-3 slits in the top of each pie or prick the tops of the pastries with a fork so steam can escape. Chill in the fridge for 20 minutes.

  4. Remove from the refrigerator and brush tops with egg wash. Sprinkle pies with a bit of granulated sugar, if desired. Bake for 24-27 minutes or until lightly browned, rotating pans halfway through. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely.

Nutrition Facts
Summer Peach Hand Pies
Amount Per Serving
Calories 437 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 51mg17%
Sodium 149mg6%
Potassium 143mg4%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 742IU15%
Vitamin C 4mg5%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.