We made these peach hand pies with a fresh peach filling flavored with brown sugar and cinnamon, and then used a pre-made pastry sheet to cut down the time and effort.
There are few things that taste better to me at the end of summer than a ripe, juicy peach.
They turn out a gooey peach pie covered in a flaky, cinnamon sugar pastry – in just a fraction of the time it takes to make a peach pie.
Serve them for breakfast, brunch, or dessert. Either way, they’ll be the star of the show.
How to make Baked Peach Hand Pie filling:
The first step of this recipe is to make peach pie filling. Here’s our favorite brown sugar-cinnamon flavored filling. (If you want to use this for a full pie, just double the recipe.)
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
How to make Baked Peach Hand Pies:
Preheat oven to 375 degrees. Roll out both puff pastry sheets, and cut each sheet into six 3×6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry.
Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
In small bowl, mix together egg white and water. Brush over the top of each hand pie.
In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
How to ripen peaches quickly:
Place peaches in a brown paper bag and close the top. Leave the bag in a dry area for 24 hours. If you need them to ripen quicker, add a banana to the bag (it will speed the process up!).
Check the peaches after 24 hours to see how ripe they are. If they are fragrant and slightly soft to the touch, they’re ready to use. If they are still firm, put them back in the bag and repeat the process for another 12-24 hours.
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To freeze these Baked Peach Hand Pies:
These pastries freeze really well (if you have any leftover!). Once baked, let pastries cool and then place in a freezer-safe bag or container for up to 30 days.
Reheat in the microwave until warm before serving (about 60 seconds).
More peach recipes:
- Peach and Berry Crisp
- Honey Grilled Peaches
- Peach Cobbler Dump Cake
- Peaches and Cream French Toast
- Blueberry Peach Breakfast Pastry
- Instant Pot Peach Cobbler
- Peaches and Cream Oatmeal Cookies
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Baked Peach Hand Pies Recipe
Ingredients
- 3-4 medium ripe peaches
- 2 Tablespoons granulated sugar
- ¼ cup lightly packed brown sugar
- 2 Tablespoons butter
- ¼ teaspoon cinnamon
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- 2 puff pastry sheets thawed
- 1 egg white
- 1 Tablespoon cold water
- 2 Tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3×6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
Notes
- These pastries freeze really well (if you have any leftover!). Once baked, let pastries cool and then place in a freezer-safe bag or container for up to 30 days.
Nutrition
Equipment
- Mixing Bowl
- Saucepan
- Small Mixing Bowl
- Baking Sheet
Recipe Details
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