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.
Recipe Ingredient Notes
To make baked peach hand pies, you will need the following ingredients:
- Ripe Peaches
- Granulated Sugar
- Brown Sugar
- Butter
- Cinnamon
- Water
- Cornstarch
- Puff Pastry Sheets
- Egg White
- Cold Water
- Sugar
- Cinnamon
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Peach Hand Pies
- Peel, remove pits, and cut peaches into ½ 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℉.
- 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.
Storage and Freezing Suggestions
- Store at room temperature in an airtight container for up to 3 days.
- 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).
Recipe Notes
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.
Enjoy More Delicious Peach Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
Baked Peach Hand Pies
Ingredients
- 3-4 medium ripe peaches
- 2 Tablespoon granulated sugar
- ¼ cup lightly packed brown sugar
- 2 Tablespoon butter
- ¼ teaspoon cinnamon
- 2 Tablespoon water
- 1 Tablespoon cornstarch
- 2 puff pastry sheets, thawed
- 1 egg white
- 1 Tablespoon cold water
- 2 Tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- Peel, remove pits, and cut peaches into ½ 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℉.
- 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I have a ton of frozen peaches. Can I use them?
We made these peach hand pies with a fresh peach filling flavored with brown sugar and cinnamon.
I think fresh peaches would be much better. I used frozen ones it didn’t taste that good.
I tried that too, it was so tasty.
I think that you should use fresh peaches instead of frozen ones, it tastes better with fresh peaches.
I just love the recipe. I have this in my breakfast almost every other day.
Made this with my all butter pie dough. Used frozen peaches left over from summer and finished with some AA decorative sugar. Turned out phenomenal. Very, very, very good.