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Perfectly Flaky Mini Peach Hand Pies

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These mini peach hand pies are rustic pockets of sweet, juicy peach filling wrapped in a buttery, flaky dough. Perfect for quick, easy, and crowd-pleasing homemade treats.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (225g) unsalted butter, cold and cut into small cubes
  • ½ cup (120ml) ice-cold water
  • 1 tsp apple cider vinegar or lemon juice
  • 3 cups (about 450g) fresh ripe peaches, peeled and diced
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp cornstarch
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together sifted flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry blender or forks until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Mix ice-cold water with vinegar or lemon juice. Gradually pour into flour mixture, stirring gently until dough just starts to come together. Avoid overworking.
  3. Turn dough onto plastic wrap, shape into a flattened disk about 1 inch thick, wrap tightly, and refrigerate for at least 1 hour.
  4. While dough chills, combine diced peaches, sugar, cornstarch, cinnamon, vanilla extract, lemon juice, and a pinch of salt in a medium bowl. Stir gently until evenly coated.
  5. Lightly flour work surface and roll dough out to about ¼ inch thickness. Cut out circles approximately 4 inches wide.
  6. Place a heaping tablespoon of peach filling in center of each dough circle. Brush edges with water or egg wash, fold dough over to create half-moon shape, press edges firmly with a fork to seal, and poke small holes on top to vent steam.
  7. Brush tops of each pie with beaten egg and sprinkle coarse sugar if desired.
  8. Preheat oven to 375°F (190°C). Place pies on parchment-lined baking sheet and bake for 25-30 minutes until golden brown and bubbly. Tent with foil if browning too quickly.
  9. Transfer pies to wire rack to cool slightly before serving warm or at room temperature.

Notes

Keep butter and water cold to ensure flaky crust. Chill dough for at least 1 hour before rolling. Vent pies with small holes to prevent sogginess. Dough can be refrigerated up to 2 days or frozen up to 1 month before use. For vegan version, substitute butter with vegan butter or coconut oil and use plant-based milk for wash. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: mini peach hand pies, flaky crust, peach dessert, homemade hand pies, rustic dessert, quick peach pies, easy peach dessert

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