It’s peach season. I love picking up some deliciously ripe peaches from the Peach Days celebration in Brigham City, UT. Elberta peaches are my favorite. They are packed with flavor and are ideal for canning. These peaches inspired this hand pie recipe. This flaky crust and juicy peach pie filling combination are a knockout for these pies. Baked to perfection. You’ll want seconds. 🍑
Harvest Peach Hand Pies
It's peach season. I love picking up some deliciously ripe peaches from the Peach Days celebration in Brigham City, UT. Elberta peaches are my favorite. They are packed with flavor and are ideal for canning. These peaches inspired this hand pie recipe. This flaky crust and juicy peach pie filling combination are a knockout for these pies. Baked to perfection. You'll want seconds.
Ingredients
For Peach Pie Filling:
- 1 qt fresh peaches, sliced
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1/4 tsp cinnamon
- 1 Tbsp unsalted butter
For the Crust:
- 2 pkgs (14 oz each) refrigerated pie crust
- 1 egg white, beaten
For the Glaze:
- 2 1/2 cups powdered sugar
- 1/4 cup milk
Instructions
For Peach Pie Filling:
- In a sauce pan, mix together sugar, cornstarch and cinnamon over medium-high heat. Stir until sauce begins to thicken, about 5 minutes.
- Add peaches then heat until bubbly. Remove from heat heat and add butter. Set aside.
For the Crust:
- Preheat oven to 425°F. Remove pie crusts from packaging and allow it to reach room temperature, about 10 minutes. Unroll pie crusts. Cut into 6 circles from each crust using a 4-inch biscuit cutter.
- Using a cookie scoop, fill each circle with peach pie filling (usually fits up to 4 mini chopped peaches) in the center of crust.
- Fold in half and pinch edges. Press with the tines of a fork to seal. To prevent bursting, poke four holes at the top with fork once.
- In a small bowl, beat egg white until frothy. Brush egg white over tops of each pie.
- Place on a parchment paper lined baking sheet. Place into oven. Bake at 425°F for 15 minutes, until browned.
For Glaze:
- In a small bowl, whisk together powdered sugar and milk until smooth.
- Remove pies from oven and from the baking sheet. Using two forks, drop warm pies into the glaze and coat them completely.
- Return to parchment paper and allow to set, about 5 minutes.
- Serve with garnishing more peach pie filling and a pinch of cinnamon over top of hand pies. Add a side of vanilla ice cream.
