This post may contain affiliate links. See privacy policy for details.
Bursting with bright summer flavor, these Spiced Peach Hand Pies are an easy, portable way to enjoy ripe peaches. The recipe uses a tender, flaky homemade pie dough enriched with cream cheese and butter, a quick no-cook spiced peach filling, and a sprinkle of coarse sugar for crunch. These little pies are perfect for picnics, grab-and-go snacks, breakfast, or served warm with a scoop of ice cream for dessert. They come together in under two hours and showcase fresh summer fruit in a convenient, hand-held format.
About the Recipe
Summer means peach season, and these hand pies make great use of fresh fruit. The concept is simple: small personal pies with top and bottom crusts that you can hold in your hand. The dough is enriched with a bit of cream cheese for extra tenderness and a slightly tangy, buttery flavor. The filling is mixed raw — diced peaches with brown sugar and warm spices — so there’s no stovetop step required.
Testing this recipe during a hot stretch taught a useful lesson: keep the dough cold. In warm kitchens the dough can soften and spread while you work, so chilling the rounds between handling prevents melting and keeps the pies neat. When handled properly, the finished pies are flaky, peachy, and perfectly balanced between sweet and spiced.
What Are Hand Pies?
Hand pies are essentially small, individual pies with both a top and bottom crust, sealed around the edges so they can be eaten without utensils. They can be sweet or savory; these are sweet, filled with spiced peaches for a summery dessert or snack.
Reasons You Will Love These Peach Hand Pies
- Simple to make with a straightforward pastry method.
- Buttery, flaky crust with a tender crumb from cream cheese.
- Quick no-cook peach filling that showcases fresh fruit.
- Portable and perfect for picnics or lunchboxes.
- Ready in about an hour to an hour and a half.
Equipment Needed
- Stand mixer (or a large mixing bowl and a pastry cutter)
- Pastry attachment or paddle
- Rolling pin
- 4-inch circle cutter or comparable round cutter
- Sheet pans lined with parchment
- Mixing bowls, rubber spatula, pastry brush
Ingredients
(Full amounts below — these are the main components.)
For the Crust
- All-purpose flour
- Granulated sugar
- Baking powder
- Cold salted butter
- Cold cream cheese
- Apple cider vinegar
- Heavy cream
For the Filling
- Diced peaches
- Brown sugar
- Cinnamon
- Nutmeg
- Allspice
- Salt
Step 1: Make the crust
In the bowl of a stand mixer fitted with a pastry attachment, combine the flour, sugar, and baking powder. With the mixer running, add the cold butter and cold cream cheese in pieces until the mixture resembles coarse sand. Add the apple cider vinegar and heavy cream and mix just until the dough comes together. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for 30 minutes.
Step 2: Make the filling
In a medium bowl, toss the diced peaches with brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt. Let the mixture sit briefly so the sugar draws out some peach juices. Set aside.
Step 3: Roll and cut
Preheat the oven to 375°F (190°C). Working with one chilled disc at a time, roll the dough to about 1/16 inch thick. Use a 4-inch cutter to cut circles and place half of the circles on lined baking sheets. Keep the remaining rounds chilled until ready to use.
Step 4: Fill and assemble
Spoon about 1/8 cup of the peach filling onto each dough circle, trying to avoid adding excess liquid. Brush the edges with a little water or egg wash, top with a second dough circle, and press the edges to seal. Crimp with a fork and cut a few small slits in the top to vent steam.
Step 5: Bake
Bake the hand pies for 15 minutes, then brush the tops with reserved peach liquid and sprinkle with sparkling or coarse sugar. Return to the oven and bake an additional 20 minutes, or until the pies are golden brown and the filling is bubbly. Allow to cool slightly before serving.
What Variety of Peach to Use
Yellow peaches are ideal for baking, and late-season fruit is often freestone, which makes prepping easier. Freestone peaches separate from the pit cleanly, while clingstone varieties cling to the pit and are tougher to cut without crushing. Either will work in these pies; just take care when slicing clingstone peaches.
Can I Use Frozen Peaches?
Yes. Use diced frozen peaches that have been thawed and drained. Make sure they are chopped small enough to fit comfortably inside the hand pies; large slices can make sealing difficult.
How to Store
Once cooled, store hand pies in an airtight container in the refrigerator for a few days, or freeze them in a zip-top bag for up to two months. Reheat from frozen in a low oven until warmed through and crisp.
Expert Tips
- Avoid overworking the dough—mix just until it comes together to keep the crust tender.
- Keep the dough cold. Chill discs in the refrigerator between steps to prevent spreading.
- Dice peaches finely so the filling fits and seals cleanly.
- Drain excess juice from the filling; too much liquid can cause leaking or bursting during baking.
- Reserve the peach juices and brush them on the pies partway through baking for extra flavor and a glossy finish.
- Top with coarse sugar for crunch or a simple vanilla glaze if you prefer.
If you try these Spiced Peach Hand Pies, please leave a comment and share how they turned out. Enjoy the taste of summer in every flaky bite!
– Still Hungry? –
Here are a few other recipes you might enjoy.
-
The Best Oreo Cookie Crust Recipe (2 Ingredients!) -
Mini Pecan Hand Pies
-
The Best Old Fashioned Apple Pie
