Mini Summer Peach Hand Pies

"These mini peach hand pies are 80% crust and 20% filling but celebrate summer peaches with fall seasonings."
-- @karablakechin
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  • Recipe Card
Prep time 4hrs 10mins
Cook time 25mins
Serves or Makes: 30

Recipe Card


  • 2 (9-inch) pie crusts
  • 3 cups peaches, blanched and chopped into ½-inch pieces
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  • Turbinado sugar (optional)


  • Step 1

    Preheat oven to 350ºF.

  • Step 2

    In a medium saucepan, mix together chopped peaches, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground cloves, salt and cornstarch over medium-high heat. Once bubbling, reduce to a simmer and continue to cook while stirring constantly until the filling is thick like jam. Let cool completely and chill at least two hours or ideally overnight.

  • Step 3

    Roll out one pie crust half into a 12”x15” rectangle. Using a 3-inch square cookie cutter, cut out as many squares as you can. Gently remove the surrounding crust. Dollop a teaspoon of peach filling on half of the cut out squares, making sure to leave at least a ¼-inch of space around the edge so the filling doesn’t squish out. Top each filled half with another square of pie dough and crimp the edges with a fork. Use a kitchen scissor to cut a vent on the top of each formed hand pie. Brush assembled hand pies with the egg wash and sprinkle with turbinado sugar. Chill in the fridge at least 15 minutes before baking.

  • Step 4

    Repeat with the remaining crust and filling until you are out of crust. Chill extra crust in the freezer in between sessions so that the butter doesn’t melt. (The hand pies can be frozen at this point until baking is desired.) Bake for 25 minutes or until golden brown. Let cool on the sheet pan for 5 minutes before removing to cool on a wire rack.

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