Peach hand pies have a delicious juicy peach pie filling inside a buttery, flaky homemade pie crust or refrigerated biscuit dough. Hand pies are the perfect pie recipe for Thanksgiving or any occasion!
Peach pie filling is made with sweet, juicy peaches- use either fresh or frozen peaches. Prep these hand pies ahead of time and freeze for later!
I’m obsessed with hand pies and have been making them for many years now! While we prefer fried pies, you can also bake them. Peach fried pies are a traditional Southern treat – just like Grandma used to make!
These hand pies are great for a picnic, potluck, cookout or barbecue. And, best of all- you can prep these handheld pies ahead of time and plop in the freezer for when you need them!
Traditionally, old-fashioned fried pies often were made with dried fruit, but we prefer using fresh fruit and berries. Be sure and check out my Apple Hand Pies!
WHY THIS RECIPE WORKS
- Make ahead of time! You can make the peach pie filling ahead of time. Refrigerate it for a few days or freeze for a month or two.
- Freezer friendly! Make these hand pies ahead of time, place on half sheet pans lined with parchment paper and freeze. Cover the entire pan with plastic wrap to prevent frost bite.
- Makes a great individual dessert! These are the perfect size dessert. Delicious with a scoop of vanilla ice cream.
WHAT YOU’LL NEED
- Peaches – Use fresh or frozen peaches. We love using peaches we got locally in this hand pie recipe, but you’re welcome to use whatever you prefer!
- Sugar – Helps to sweeten the peach filling and brings out the natural juices of the fruit.
- Butter – Adds a nice touch of flavor to this recipe. (Grandma added butter to her pie recipes all the time!)
- Lemon juice – Keeps your fruit fresh and adds a splash of tartness.
- Cornstarch – Thickens the pie filling.
- Cinnamon & Nutmeg – Adds a little pop of spice to your pies. Not too much- just the right amount!
- Pie Crust – Use homemade or store-bought pie crust. You can even use refrigerated biscuit dough rolled out if you prefer.
How to make Peach Pie Filling
We bought the most amazing ripe peaches at our local’s farmers market a few weeks back. We peeled them, cut into pieces and put them into large zip-style bags in the freezer. They made the best peach pie filling!
Step 1: Add the peaches into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
Step 2: Dissolve the cornstarch into cold water, stir with a tablespoon.
Step 3: Stir the cornstarch mixture into the peach mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
Let pie filling cool completely before putting into the pie shell.
How to make Peach Hand Pies
Step 1: Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-¼-inch thick.
Step 2: Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges.
Step 3: Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
Step 4: Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
Or cover the sheet pan loosely with plastic wrap and place into the freezer for later!
As you create each peach hand pie, place them on a half sheet pan lined with a piece of parchment paper. Overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan.
Add a tablespoon or two into about ¼ cup of cold water, combine with either a spoon or a whisk. Add this cornstarch slurry to the pie filling and let simmer to thicken. You can also use tapioca flour as a substitute for cornstarch.
While hand pies and turnovers are very similar, the biggest difference is the crust. Turnovers are often made with puff pastry, while hand pies are made from pie crust or biscuit dough.
Keeping your pie crust very cold will help hand pies from getting soggy. While assembling hand pies, be sure your pie crust is very cold. Hand pies should go straight from the fridge to the hot oil so they do not fall apart or become soggy.
Roll out your pie crust or refrigerated biscuit dough in an oval, leaving the edges slightly thicker. Place the pie filling into the center, fold over, trim and crimp the edges by pressing the tines of a floured fork around the hand pie to completely seal.
Yes! Make a big batch of hand pies and place them on a half sheet pan lined with parchment paper. Overlap them slightly, five hand pies per row, three rows per sheet pan. Cover the entire tray with plastic wrap and place into the freezer for up to 2-3 months.
THAWING HAND PIES
- Thaw in the fridge, uncovered. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.
- NOTE: If you leave them covered with plastic wrap after being frozen, they end up with too much condensation! Just remove the plastic wrap and they’ll thaw perfectly overnight.
- Fry these peach hand pies right out of the fridge. You want them to be cold so the pie crust stays flaky!
Don’t these peach hand pies look delicious? The peach pie filling is so juicy and flavorful. Remember, you can adjust the sugar in the pie filling depending on how sweet or tart your fruit is.
You can also put a simple glaze on these fried pies or just sprinkle them with sugar.
Make a big batch of pie filling and pie crust and make a bunch of hand pies! Then, freeze the entire tray! They will pop apart relatively easily while completely frozen.
More Pie Recipes
- Apple Hand Pies
- Caramel Apple Pie
- Blueberry Hand Pies
- Blackberry Hand Pies
- Blackberry Pie
- Cherry Hand Pies
- Pecan Pie
- Pumpkin Pie
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Peach Hand Pies
Peach Hand Pies
- 3 to 3 ½ pounds peaches (peeled, pitted and sliced) (use fresh or frozen)
- 1 ½ cups granulated sugar (adjust as needed)
- ¼ cup (½ stick) butter
- ¼ cup lemon juice
- 2 tablespoons cornstarch
- ¼ cup cold water
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Homemade pie crust or biscuit dough
Peach Pie Filling
- If using fresh peaches you may need to add a little water to the pan so they don’t burn.
- If using frozen peaches; no need to thaw the berries and they will create their own moisture from being frozen.
- Add the peaches into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
- Dissolve the cornstarch into cold water, stir with a tablespoon.
- Stir the cornstarch mixture into the peach mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
- Let pie filling cool completely before putting into the pie shell.
Peach Hand Pies
- Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-¼-inch thick.
- Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
- Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
- Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
- Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
- Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
- Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
- Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
- Or drizzle each hand pie with a simple glaze. Let dry slightly before handling. These are best served warm.
Peach Pie FillingPeach pie filling can be made ahead of time and frozen for later use. We love using frozen peaches because they are peeled, pitted and frozen at the peak of freshness! (available frozen at wholesale clubs and larger grocery store chains.) However, you can use whatever you have available. I’ve estimated on 3-3 ½ pounds of peaches. Which would be about 12-14 large peaches.
Peach Hand PiesYou can make hand pies AHEAD of time. Overlap them slightly on a half sheet pan lined with parchment paper and place in the freezer. Cover the tray loosely with plastic wrap. Thaw peach hand pies Remove the plastic wrap that was covering the tray and discard it. It will have extra moisture you DO NOT want! Let them thaw, uncovered in the refrigerator overnight OR on the counter for 1-2 hours. You still want them very cold when frying. Cooking Peach Hand Pies Use canola oil heated to 375 degrees. This is so the pies do not absorb any odd flavors. OR bake in a preheated 400 degree F oven. Place hand pies on a half sheet pan lined with parchment paper. Brush with an egg wash and sprinkle with a little bit of sugar. Bake for about 25-30 minutes or until the pie crust is golden browned. Monitoring the oil temperature If you do not have a thermometer. You can test if the oil is hot enough by sprinkling a tiny bit of flour off of your fingers into the center of the oil. If the flour bubbles out to the edges of the pan quickly, the temperature is ready.
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