Last Updated on January 27, 2023 by Ellen Christian
Looking for a peach hand pie recipe? Try my delicious recipe that tastes just like the Alton Brown hand pie with peach or blueberry filling.
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Peach Hand Pie Recipe
When I was little, I remember stopping at the store and buying fruit hand pies. Hand pies are another name for turnovers depending on where you live.
They are basically a single serving size fruit turnover that has had the edges sealed all the way around with the filling inside.
How do you keep hand pies from getting soggy?
What’s the difference between a hand pie and a turnover?
Turnovers are generally made from a piece of pastry dough that has been folded in half. Hand pies are made from two separate pieces of pastry dough and then crimped together.
This hand pie recipe uses two circles of pastry dough.
Should hand pies be refrigerated?
If it has dairy or eggs in it, yes. Otherwise, you can keep it loosely covered on the counter.
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What’s another name for hand pies?
Depending on where you live, they may be called empanadas.
How do you serve hand pies?
Just eat them as is. They are meant to be held in your hand and eaten rather than placed on a plate like a piece of peach pie. You don’t need to serve anything with it.
If you want to enjoy it like you would a slice of pie, you can add a scoop of vanilla ice cream.
- 1 box of rolled pie crust (at room temperature)
- 3/4 cup diced peaches or peach pie filling
- 1 tsp sugar
- 1/2 tsp ground cinnamon
- 1 tsp cornstarch
- 1/4 tsp fresh lemon juice
- 1 egg yolk
- 1/4 cup heavy cream
- Preheat the oven to 375F.
- Line 2 baking sheets with parchment paper.
- In a small bowl, combine the diced peaches, sugar, cinnamon, cornstarch and lemon juice.
- Unroll the pie crust.
- Using a 3 1/2" cookie cutter (or edge of a glass) dipped in flour, cut circles from the dough.
- Knead and roll out any scraps of dough until you have as many circles as possible.
- Arrange half of them about 1" apart from each other on the baking sheet. These are the bottoms. Poke each one with a fork a few times to create vents.
- Drop one heaping teaspoonful of filling into the center of each circle. top with one of the perforated circles of dough and use a fork to tightly crimp the edges.
- Optional: Whisk together the egg yolk and cream. Using a pastry brush, brush it on top of the hand pies.
- Bake 17-20 minutes or until the edges are golden brown and the pie filling is bubbling through the vents. Let cool at least 15 minutes before serving.
Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 124mgCarbohydrates: 23gFiber: 1gSugar: 8gProtein: 3g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.