There’s something irresistible about a warm hand pie fresh from the oven. These Golden Glazed Peach Hand Pies combine flaky, buttery pastry with a sweet cinnamon-spiced peach filling that tastes like summer baked into every bite. Using frozen peaches keeps the recipe simple while still delivering that rich, jammy fruit flavor.
Each pie is filled with tender peaches cooked with brown sugar, vanilla, cinnamon, and nutmeg, then sealed inside crisp pie crust rounds and baked until perfectly golden. A sprinkle of cinnamon sugar adds a delicate crunch on top, while a smooth vanilla glaze finishes them with just the right touch of sweetness.
Perfect for picnics, brunch spreads, dessert tables, or afternoon treats with coffee, these handheld pies are easy to make and even easier to share. The individual portions also make them great for parties or gatherings where guests can grab a pastry without needing plates or forks.
Warm, flaky, and full of cozy peach flavor, these hand pies are the kind of nostalgic dessert that disappears quickly from the table.
Yield: 8-10 hand pies
Equipment:
9×11 Baking Sheet
Parchment Paper
Saucepan
Circle Cookie Cutter (3.5 inch)
Prep Time: 20 minutes
Bake Time: 23-25 minutes
Ingredients
- 1 package refrigerated pie crust
- 16 ounce bag of frozen peach slices
- 2 tablespoons unsalted butter
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ tablespoon lemon juice
- ⅛ teaspoon salt
- 1 teaspoon cornstarch
- 1 egg (egg wash)
- Topping
- Cinnamon Sugar Mixture
- Sanding Sugar
- Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- ⅓ teaspoon vanilla extract
- 1 tablespoon milk
Directions:
Preheat the oven to 400 degrees Fahrenheit. Prep a baking sheet with parchment paper and set aside. Remove the pie crust from the fridge to thaw to room temperature.
In a saucepan, add the peaches and butter. Warm on medium heat until the peaches begin to soften and release juices.
Add in the brown sugar, vanilla extract, cinnamon, nutmeg, lemon juice and salt. Mix together until combined and the peaches are soft. Cook for about 10-15 minutes.
Use a fork to mash any large chunks left of the peaches, leaving some consistency of peach chunks throughout the juicy mixture.
To thicken this sauce,add the cornstarch. Stir together until combined and then remove from the heat. Let sit for a couple minutes to cool and thicken.
On a clean and floured surface, roll out the pie crust dough. Use a large circular cookie cutter (3.5 inch) to cut out circles in the pie dough.
Repeat with the second dough slab in the package. Take any scraps and reroll into a dough ball and roll out to cut out more circles.
Place these circles on the baking sheet. Fill the center of each circle with a large tablespoon of peach filling.
Use egg wash to baste around the edges of the dough.
Place another circle piece of dough on top of the filling and use a fork to seal the edges.
Place 4 slits in the center of the hand pie. Repeat until all hand pies are made.
Brush each pie with egg wash and sprinkle with cinnamon sugar and sanding sugar.
Bake in the oven for 15 minutes until golden brown.
While those bake, make the glaze in a separate bowl.
Add the powdered sugar, cinnamon, vanilla and milk all at once. Whisk together until combined and a smooth glaze is formed.
Remove the hand pies from the oven and let cool for 10 minutes. Drizzle the glaze over each hand pie.
