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Peach Hand Pies Recipe (using fresh peaches)

This Peach Hand Pies recipe is the perfect way to use the farm fresh peaches that are so sweet this time of year. These use store-bought crust and don’t even need icing.

Find more sweet treats when you check out all of our dessert recipes.

Three hand pies on a white plate with the words "Peach Hand Pies from fresh peaches" digitally written above them.

We spent part of last week and the weekend in the Old 96 District in South Carolina. On our agenda: buying peaches.

​When we think about peaches, we think about Georgia. I mean, Georgia is the Peach State. Everyone knows Georgia peaches.

But, here’s the truth. South Carolina produces more peaches than Georgia. And, Johnson, a town in the Old 96 District that’s actually the peach capital of the world. So, when we were passing through Edgefield County, where Johnson is located, we knew we had to stop to get peaches.

The most famous are Titan Farms, which has thousands of peach trees in the area and supplies peaches nationwide. Titan Farms is actually the largest peach grower on the East Coast. You can’t buy peaches at the farm (we tried), so we went to Sara’s Farm Market, one of Titan Farms’ farm stand locations.

We bought a quarter peck of peaches, which we thought was enough. Our intention was to use them to make these easy peach hand pies once we got to our Airbnb. One bite into the juiciest peach we’ve ever had and we instantly regretted not buying more.

A peach cake in a silver pan with the words "Tennessee Peach Pudding" digitally written on top.

If you have extra peaches and you’re looking for a way to use them, try our Tennessee Peach Pudding. The cake is made with three cups of fresh peaches.

Peach Hand Pies Recipe

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Three peaches, brown sugar, butter, and pie crust on a counter.

Peach Hand Pies Ingredients:

How To Make Peach Hand Pies:

Pre-heat the oven to 400 F.

Chopped peaches in a measuring cup.

Peel the peach. Chop it into small pieces.

Brown sugar and chopped peaches in a bowl.

Melt the butter in a small bowl. Add in the light brown sugar and cinnamon and stir until combined.

Chopped peaches and brown sugar in a bowl.

Add in the peach pieces and stir until they’re coated with the sugar mixture. Set it aside.

A metal dumpling maker cutting pie crust.

Unroll the pie crust.

Use the bottom of a metal dumpling maker (which is actually a round cutter) to cut out eight circles from the pie crust.

If you can’t get all eight from the pie crust as it is, ball up the remaining dough. Roll it with a rolling pin, on a lightly floured surface, to about 1/4 of an inch. Then, cut out the last one.

We use a 3.75-inch dumpling maker, but you could go up to 4-inches if that’s what you have.

If you don’t have a dumpling maker, you could use a mason jar lid and a sharp knife to cut out circles from the pie crust.

Peach pie filling being spooned into a pie crust circle on a dumpling maker.

Put one of the pie crust circles in the center of the dumpling maker.

Add about a tablespoon of the peach mixture to the center.

A dumpling maker being closed with a pie inside.

Gently close the dumpling maker to seal the hand pie.

If you’re having trouble with these closing, you can add a circle of water around edge, after you drop in the peach filling. That should help secure the pie crust.

Also, be careful to not add too much filling to the hand pies because it’ll ooze out when you’re trying to close it.

Continue until you’re done with all the pie crust circles. You may have a little leftover peach juice in the bowl when you’re done. A great way to use that is drizzling it on top of the hand pies after they’re out of the oven.

Two hand pies with a fork crimping the edges of one of them.

Use the tines of a fork to crimp the edges of the hand pies.

Line the bottom of a cookie sheet with the piece of parchment paper that comes with the store-bought pie crust.

Place the eight peach hand pies on the prepared baking sheet.

A knife cutting a small slit in a hand pie.

Use a sharp knife to cut a little slit in the top of each one.

Baked peach hand pies on a browned piece of parchment paper.

Bake for about 14 to 18 minutes. (The time will vary by oven.) Turn the oven to broil for one minute until they’re golden brown.

Remove the pies from the oven and allow them to cool slightly before serving.

These are amazing. The flaky crust is perfect, the pie filling is sweet but not overly sweet, and it’s a really nice treat that’s bound to be a new family favorite.

Three Peach Hand Pies on a white plate.

​Peach Hand Pies: Frequently Asked Questions

​Can you use homemade pie crust?

If you have a pie crust recipe that you love, you can absolutely use that.

I have a homemade pie crust recipe that would have worked in this. But, as I mentioned above, we made these in our Airbnb. It didn’t have a stand mixer, and I need one to make our homemade pie dough. So, that’s why we used store bought in this recipe.

Can you use store-bought peaches?

I mentioned bought these peaches from a local farm stand in South Carolina. That was the plan before we took our road trip and was our inspiration. They were such juicy peaches, which made this recipe incredible.

However, if you don’t have access to a farm stand, you can definitely buy peaches from your local grocery stores and use those instead. 

Can you use canned peaches to make hand pies?

Fresh peaches are ideal for this recipe because they hold up really well when you’re baking them. Canned peaches have been sitting in liquid and can get really mushy when you’re baking them. So, we don’t recommend using canned peaches.

If you absolutely have to use a canned item, canned peach pie filling is a better choice than canned peaches.

Do you need to add an egg wash?

It’s optional (and we opt out), but you can add an egg wash (a thin layer of egg, spread on top with a pastry brush). The egg wash adds a really pretty shine to the top of each pie. You could also add a little bit of coarse sugar on top of the egg wash to add another depth of flavor.

Instead of doing that, we keep these under the broiler for a minute. That gives them a really pretty golden brown color without needing an egg wash.

​If you do use an egg wash, you can actually use that egg wash to seal the pies instead of the bit of water that’s written in the recipe.

How do you store leftover hand pies?

Hand pies are best on the day they’re baked. But, if you can’t eat them all, wait until they cool to room temperature, then store leftover hand pies in an airtight container for up to three days.

​If you aren’t going to eat them right away, you can wrap them in plastic wrap, then foil, and put them in a freezer bag. They’ll last two to three months in the freezer.

How do you reheat hand pies?

The best way to reheat hand pies is putting them on a parchment-lined baking sheet, then covering them with foil, and heating at 350 F for about 15 minutes. This will assure that the crust doesn’t burn.

Then, remove the foil and keep them in the oven for another five minutes to heat the filling. Check them, though, and make sure the crust isn’t getting too dark.

Can you reheat hand pies in the air fryer?

​I haven’t tried this, although it’s probably possible.

Yield: 8 Hand Pies

Peach Hand Pies

This Peach Hand Pies recipe is the perfect way to use the farm fresh peaches that are so sweet this time of year. These use store-bought crust and don’t even need icing.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 minute
Total Time 31 minutes

Ingredients

  • 3/4 cup chopped peaches (about 1 fresh peach)
  • 1 tablespoon unsalted butter
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 refrigerated pie crust

Instructions

  1. Pre-heat the oven to 400 F.
  2. Peel the peach. Chop it into small pieces.
  3. Melt the butter in a small bowl. Add in the light brown sugar and cinnamon and stir until combined.
  4. Add in the peach pieces and stir until they’re coated with the sugar mixture. Set it aside.
  5. Unroll the pie crust.
  6. Use the bottom of a metal dumpling maker (which is actually a round cutter) to cut out eight circles from the pie crust.
  7. Put one of the pie crust circles in the center of the dumpling maker.
  8. Add about a tablespoon of the peach mixture to the center.
  9. Gently close the dumpling maker to seal the hand pie.
  10. Use the tines of a fork to crimp the edges of the hand pies.
  11. Line the bottom of a cookie sheet with the piece of parchment paper that comes with the store-bought pie crust. Place the eight peach hand pies on the prepared baking sheet.
  12. Use a sharp knife to cut a little slit in the top of each one.
  13. Bake for about 14 to 18 minutes. (The time will vary by oven.) Turn the oven to broil for one minute until they’re golden brown.
  14. Remove the pies from the oven and allow them to cool slightly before serving.

Notes

If you can’t get all eight from the pie crust as it is, ball up the remaining dough. Roll it with a rolling pin, on a lightly floured surface, to about 1/4 of an inch. Then, cut out the last one.

We use a 3.75-inch dumpling maker, but you could go up to 4-inches if that’s what you have.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 132Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 91mgCarbohydrates 16gFiber 1gSugar 6gProtein 1g

Have you tried this Peach Hand Pies recipe? Let us know what you thought in the comments.

chickenruby

Friday 30th of June 2023

they do look yummy.

Laurie

Thursday 29th of June 2023

Reading this post makes my mouth water for those delicious SC peaches! I can taste them and feel the juice running down my arm as you described those fresh peaches.

These really look yummy.

Pam

Thursday 29th of June 2023

These look so delicious! My husband's favorite pie is peach pie, so I am going to make these for him.

andrea

Thursday 29th of June 2023

these peach hand pies turned out super incredible! such a delicious summer recipe!

Nicole NK

Tuesday 27th of June 2023

These peach pies were phenomenal!! The whole family loved them!

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