Best 6 Mini Peach Hand Pies Recipes

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Indulge in the sweetness of summer with our collection of tantalizing mini peach hand pies recipes. These delightful treats are a symphony of flavor, encasing juicy peach fillings within flaky, golden crusts. Whether you prefer a classic lattice top or a rustic, crimped edge, our recipes offer a variety of styles to suit your taste. From simple and straightforward to more elaborate creations, discover the perfect recipe to satisfy your craving for these irresistible hand pies, homemade with love.

Here are our top 6 tried and tested recipes!

PEACH HAND PIES



Peach Hand Pies image

Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.

Provided by Steph

Categories     Breakfast     Brunch     Dessert     Snack

Yield 6 hand pies

Number Of Ingredients 12

3-4 medium ripe peaches
2 Tablespoons granulated sugar
1/4 cup lightly packed brown sugar
2 Tablespoons butter
1/4 teaspoon cinnamon
2 Tablespoons water
1 Tablespoon corn starch
2 puff pastry sheets (thawed)
1 egg white
1 Tablespoon cold water
2 Tablespoons sugar
1/2 teaspoon cinnamon

Steps:

  • 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 3x6 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.

Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg

PEACH HAND PIES



Peach Hand Pies image

Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 peach hand pies

Number Of Ingredients 9

6 peaches (about 1 1/2 pounds), peeled, pitted and chopped
1/2 cup water
1/2 vanilla bean, seeds scraped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons lemon juice
Pinch of salt
2 rounds refrigerated pie crust
1 large egg, lightly beaten

Steps:

  • Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
  • Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
  • Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

MINI PEACH HAND PIES



Mini Peach Hand Pies image

Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.

Provided by Rebekah Rose Hills

Time 55m

Yield 28

Number Of Ingredients 6

1 (21 ounce) can peach pie filling
1 teaspoon ground cinnamon
¼ cup water
2 (14.1 ounce) packages refrigerated pie crust
2 cups powdered sugar, sifted
⅓ cup milk, or more as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
  • Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
  • Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
  • Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
  • Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
  • Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
  • Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
  • Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
  • Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.

Nutrition Facts : Calories 189.3 calories, Carbohydrate 25.7 g, Cholesterol 0.2 mg, Fat 8.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 142.5 mg, Sugar 13 g

LOADED POTATO MINI HAND PIES



Loaded Potato Mini Hand Pies image

These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 slices thick-cut bacon, cut into 1/4-inch pieces
3 green onions, chopped
½ pound Yukon Gold potatoes, cut into small cubes
⅔ cup shredded extra-sharp Cheddar cheese
2 tablespoons sour cream
¼ teaspoon ground black pepper
1 (14.1 ounce) package refrigerated pie crusts
1 egg, beaten

Steps:

  • Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  • Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
  • Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
  • Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
  • Brush beaten egg over the pies using a pastry brush.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g

MINI PEACH PIE



Mini Peach Pie image

Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1/4 cup sugar
1 tablespoon quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon grated orange zest
1/8 teaspoon salt
Dash ground cloves
3 cups frozen unsweetened sliced peaches, thawed
1 refrigerated pie pastry
1 large egg white, beaten
1 teaspoon coarse sugar
Additional ground cinnamon

Steps:

  • In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 343 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 288mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

PEACH CUTIE PIES



Peach Cutie Pies image

In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 16

Number Of Ingredients 19

1/2 cup all-purpose flour
1/3 cup firmly packed light-brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup rolled oats
6 to 8 peaches, cut into 1-inch pieces
1/3 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1 3/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup ice water
Nonstick cooking spray

Steps:

  • Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
  • Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
  • Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
  • On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
  • Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
  • Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
  • Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.

Tips:

  • Use ripe peaches: Use the ripest, juiciest peaches you can find for the best flavor. If your peaches are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
  • Peel the peaches: To make it easier to work with the peaches, peel them before slicing them. You can use a vegetable peeler or a sharp knife to peel the peaches.
  • Slice the peaches thinly: Slice the peaches thinly so that they will cook evenly. If the peach slices are too thick, they will not cook through and will be tough.
  • Use a variety of spices: Flavor the peaches with a variety of spices, such as cinnamon, nutmeg, and ginger. This will add depth of flavor to the pies.
  • Let the pies cool before serving: Let the pies cool for at least 10 minutes before serving. This will allow the filling to set and the crust to firm up.

Conclusion:

These mini peach hand pies are a delicious and easy-to-make treat that is perfect for summer. With their flaky crust and sweet, juicy filling, these pies are sure to be a hit with everyone who tries them. So, next time you have some ripe peaches on hand, be sure to give this recipe a try!

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