Description
Delicious peach hand pies made with fresh peaches and a flaky crust.
Ingredients
Scale
- 2 cups fresh peaches, peeled & diced
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 2 ready-made pie crusts (store-bought, 9-inch each)
- 1 egg (beaten for egg wash)
- 2 tbsp sugar (for sprinkling)
Instructions
- Cook peaches, sugar, cornstarch, and lemon juice in a saucepan over medium heat for 3–5 minutes until thick, glossy, and jam-like. Let cool completely (this prevents soggy pies).
- Preheat oven to 400°F (200°C). Unroll pie crusts and cut out 8 circles, about 4–5 inches each.
- Add 1–2 tablespoons of peach filling to the center of each circle. Fold into a half-moon and press edges with a fork to seal. Cut a small slit on top to vent.
- Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with sugar. Bake for 20–22 minutes until golden and crisp.
- Cool for 5–10 minutes — the filling will be piping hot!
Notes
- Make sure the filling is completely cooled before sealing the pies to avoid sogginess.
- You can use store-bought pie crust for convenience.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie