Why You’ll Love Irresistible Rustic Peach Hand Pies That Steal Hearts Recipe

I love this recipe because it combines simple ingredients with beautiful results. The crust turns out tender and flaky, the peach filling is juicy without being messy, and the hand-held size makes them perfect for sharing. I also enjoy how versatile they are, working just as well for a casual snack as they do for dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water
2 cups diced fresh peaches
1/4 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Directions

I start by mixing the flour and salt together in a bowl. I cut in the cold butter until the mixture resembles coarse crumbs. I gradually add the ice water, mixing just until the dough comes together.

I divide the dough in half, shape each portion into a disc, wrap them, and chill for 1 hour. While the dough chills, I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

I combine the diced peaches, sugar, lemon juice, and cornstarch in a bowl and stir until the peaches are evenly coated. I roll out one dough disc on a floured surface to about 1/8-inch thickness and cut it into 5-inch circles.

I spoon the peach filling onto one half of each circle, fold the dough over the filling, and crimp the edges with a fork. I place the hand pies on the prepared baking sheet, brush them with egg wash, and sprinkle with coarse sugar.

I bake the hand pies for 20–25 minutes until they are golden brown, then let them cool slightly before serving.

Servings and Timing

I get about 8 hand pies from this recipe. Prep time takes me around 30 minutes, cook time is about 25 minutes, and the total time comes to roughly 1 hour and 55 minutes including chilling.

Variations

I sometimes swap the peaches for apples, berries, or a mix of fruits depending on the season. When I want extra warmth, I add a pinch of cinnamon to the filling. I also like drizzling a simple glaze over the pies once cooled for a sweeter finish.

Storage/Reheating

I store leftover hand pies in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, I warm them in the oven until the crust is crisp again.

FAQs

Can I use frozen peaches?

I use frozen peaches when fresh aren’t available, making sure to thaw and drain them well.

Why is my crust not flaky?

I’ve learned that keeping the butter cold is key to a flaky crust.

Can I make the dough ahead of time?

I often prepare the dough a day in advance and keep it chilled.

How do I prevent leaking?

I avoid overfilling and make sure the edges are well crimped.

Can I freeze the hand pies?

I freeze them unbaked and bake straight from frozen with a little extra time.

What’s the best way to cut the dough?

I like using a round cutter or bowl for clean, even circles.

Do I need the egg wash?

I use it for color, but the pies will still bake fine without it.

Can I make these vegan?

I’ve made them with plant-based butter and skipped the egg wash with good results.

Should I let them cool before eating?

I let them cool slightly so the filling sets and doesn’t burn.

What pairs well with these pies?

I love serving them with vanilla ice cream or whipped cream.

Conclusion

These rustic peach hand pies are one of my favorite ways to showcase simple ingredients in a heartfelt dessert. I love their flaky crust, sweet filling, and charming appearance, and every batch reminds me why homemade treats always feel a little more special.