Peach Hand Pies are this amazing treat that I love making at home. You could say it has all the good things we want in a dessert – sweet peaches and buttery crust. It also brings joy to your kitchen when you make some for family or friends. But why do we love them? Then you will see how easy it is to make this recipe. Like many baked goods, one of the best parts is sharing it with people you care about.
Table of Contents
Why Make Peach Hand Pies
I think these hand pies are great because you can hold them in your hands. You don’ or forks – just grab one and enjoy. The filling has fresh peaches that taste like summer, and the crust is soft but crispy. When you make them at home, your house smells amazing. Plus, you can make many at once and share them or save some for later.
Ingredients
For the pie crust:
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- 8 ounces (226 g) cream cheese, softened and cut into 1/2-inch cubes
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
For then- 1 1/2 cups (255 g) chopped peaches
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- pinch salt
For assembly:
- 1 large egg
- 1 tablespoon water
- sanding sugar, optional
How to Make Peach Hand Pies
To make the pie crust:
- Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor. Pulse for about a minute, or until a dough forms.
- Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness.
- Use a 4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. You’ll have about 16 cut-outs.n6. Combine the peaches, brown sugar, cinnamon, almond extract, and salt in a bowl.
- Divide the filling among the pie crust cut-outs, using about 1 & 1/2 tablespoons per pie. Leave a margin around the edges.
To assemble:
- Fold over each pie to make a half circle. Press the edges together. Use a fork to seal the edges.
- Use a sharp knife to make a small cut in the top of each pie.
- Combine the egg and water to make an egg wash. Lightly brush the egg wash over the tops of the pies. Sprinkle with sanding sugar if you want.
- Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pans for 10 minutes, then transfer to a wire rack.
Storage And Freezing
You can keep these hand pies at room temperature for 2 days in a covered container. If you want to keep them longer, put them in the fridge for up to 5 days. To freeze them, wrap each pie individually and freeze for up to 3 months. When you want to eat them, just warm them in the oven for a few minutes.
Some Tips
- Make sure your butter and cream cheese are the right temperature – cold butter and soft cream cheese work best
- Don’t put too much filling in each pie or they might leak while baking
- Seal the edges well with a fork to keep the filling inside
- Let them cool before eating – the filling will be very hot right out of the oven
- You can make the dough a day ahead and keep it in the fridge
Ways to Serve Peach Hand Pies
These taste great on their own, but you can also serve them with vanilla ice cream. I like to have them with my morning coffee or as an afternoon snack. They work well for picnics because you can eat them with your hands. You can also pack them in lunch boxes or take them to work.
Variation
You can try different fruits instead of peaches. Apples w really well – just add a little more cinnamon. Berries like blueberries or strawberries are also good choices. If you want to make them sweeter, add an extra tablespoon of brown sugar to the filling. You can also try adding a little vanilla extract instead of almond extract.
FAQs About Peach Hand Pies
Can I use frozen peaches?
Yes, but make sure to thaw them first and drain any extra water.
What if I don’t have a food processor?
You can mix the dough by hand, but it will take longer. Cut the butter and cream cheese into small pieces first.
Can I make these ahead of time?
Yes, you can assemble them and keep them in the fridge for a day before baking.
Why are my hand pies leaking?
This happens when there’s too much filling or the edges aren’t sealed well. Use less filling and press the edges firmly with a fork.

Peach Hand Pies
- Total Time: 45 minutes
- Yield: 8 hand pies 1x
- Diet: Vegetarian
Ingredients
For the pie crust:
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- 8 ounces (226 g) cream cheese, softened and cut into 1/2-inch cubes
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
For then- 1 1/2 cups (255 g) chopped peaches
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- pinch salt
For assembly:
- 1 large egg
- 1 tablespoon water
- sanding sugar, optional
Instructions
To make the pie crust:
- Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor. Pulse for about a minute, or until a dough forms.
- Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness.
- Use a 4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. You’ll have about 16 cut-outs.n6. Combine the peaches, brown sugar, cinnamon, almond extract, and salt in a bowl.
- Divide the filling among the pie crust cut-outs, using about 1 & 1/2 tablespoons per pie. Leave a margin around the edges.
To assemble:
- Fold over each pie to make a half circle. Press the edges together. Use a fork to seal the edges.
- Use a sharp knife to make a small cut in the top of each pie.
- Combine the egg and water to make an egg wash. Lightly brush the egg wash over the tops of the pies. Sprinkle with sanding sugar if you want.
- Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pans for 10 minutes, then transfer to a wire rack.
Notes
- Make sure your butter and cream cheese are the right temperature – cold butter and soft cream cheese work best
- Don’t put too much filling in each pie or they might leak while baking
- Seal the edges well with a fork to keep the filling inside
- Let them cool before eating – the filling will be very hot right out of the oven
- You can make the dough a day ahead and keep it in the fridge
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 300 kcal
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg