There’s something magical about biting into a warm, flaky peach hand pie—juicy sweet filling wrapped in buttery pastry, with just a hint of lemon to keep things bright. I still remember the first time I made these rustic peach hand pies for a summer picnic. They disappeared so fast, I barely got one myself! That’s when I knew this recipe was a keeper. With a golden crust that shatters at first bite and tender peaches that burst with flavor, these little pies are perfect for dessert, snacks, or even breakfast (no judgment here). Best part? They’re so forgiving—no fancy crimping required, just pure, messy, delicious joy.
Why You’ll Love These Rustic Peach Hand Pies
These little pies have stolen my heart (and probably will steal yours too). Here’s why:
- Flaky perfection: That crust? It shatters into buttery layers that’ll make you close your eyes and sigh.
- Juicy surprise: Every bite bursts with sweet peach goodness—just enough sugar to highlight the fruit’s natural flavor.
- No fuss, all flavor: Forget fancy pie skills! These are meant to look homemade and charmingly imperfect.
- Versatile stars: Pack them for picnics, serve warm with ice cream, or sneak one with your morning coffee (I won’t tell).
- Summer in every bite: That golden color and peach aroma will transport you to sunny orchard days.
Trust me—once you taste that first crumbly, jammy bite, you’ll be hooked.
Ingredients for Rustic Peach Hand Pies
Gather these simple ingredients and let’s make some magic! I’ve learned the hard way that quality matters here – no shortcuts with that butter, okay?
- For the crust: 2 cups all-purpose flour (spooned and leveled!), ½ teaspoon salt, and 1 cup unsalted butter – cold and cubed (I pop mine in the freezer for 15 minutes first)
- For binding: ½ cup ice water (yes, actual ice cubes floating in it – the colder the better for flaky layers)
- For the filling: 2 cups diced fresh peaches (about 3 medium peaches), ¼ cup granulated sugar, 1 teaspoon lemon juice (fresh squeezed, please!), 1 teaspoon cornstarch
- For finishing: 1 egg, beaten (that’s your egg wash), and 1 tablespoon coarse sugar for that irresistible sparkly crunch
See? Nothing fancy – just good, honest ingredients that let the peaches shine. Now let’s get our hands floury!
How to Make Rustic Peach Hand Pies
Alright, let’s get down to the fun part! Making these hand pies is easier than you think – just follow these steps and you’ll be biting into flaky, juicy perfection before you know it.
Making the Dough
First things first – that glorious crust! In a big bowl, whisk together your flour and salt. Now grab that ice-cold butter (seriously, colder the better) and start cutting it in with a pastry cutter or two knives. You want pea-sized crumbs – some bigger flakes are actually good here! Slowly drizzle in your ice water while gently mixing with a fork just until the dough comes together. Don’t overwork it – a few dry spots are fine. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. This resting time is crucial for tender layers!
Preparing the Peach Filling
While your dough chills, let’s make the filling. Toss your diced peaches with sugar, lemon juice, and cornstarch until everything’s nicely coated. The lemon keeps those peaches bright while the cornstarch thickens all those delicious juices. Resist the urge to add extra peaches – overfilling leads to messy leaks! Trust me, I learned this the hard way when my first batch erupted like tiny peach volcanoes.
Assembling and Baking
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Roll out one dough disc to about 1/8-inch thick on a lightly floured surface and cut into 5-inch circles (a bowl works great as a cutter!). Spoon about 2 tablespoons of filling onto one half of each circle, leaving a border. Fold over, crimp edges with a fork, and transfer to your baking sheet. Brush with egg wash and sprinkle with that gorgeous coarse sugar. Bake for 20-25 minutes until golden brown and bubbling slightly at the seams. That smell? Pure summer happiness.
Tips for Perfect Rustic Peach Hand Pies
After making these hand pies dozens of times (and eating even more), here are my golden rules:
- Butter stays cold: I keep mine in the freezer right up until mixing – warm butter makes tough pastry.
- Less is more: That tempting extra spoonful of filling? Resist! Overstuffed pies burst (I’ve got the stained oven mitts to prove it).
- Patience pays: Let them cool at least 10 minutes – that molten peach lava will burn your tongue (again, speaking from experience).
- Freeze for later: Unbaked hand pies freeze beautifully – just add 2-3 extra minutes when baking from frozen.
Follow these, and you’ll get perfect pies every time!
Substitutions and Variations
Don’t have peaches? No problem! This recipe is super flexible. Swap in diced apples with a pinch of cinnamon, or mixed berries for a tart twist. Want some spice? Try adding ½ teaspoon vanilla extract to the filling or ¼ teaspoon cardamom to the dough – my personal favorite! Frozen fruit works in a pinch too (just thaw and drain well first). The beauty of these hand pies? They’re your canvas – have fun with it!
Serving and Storing Rustic Peach Hand Pies
Oh, serving these beauties is half the fun! They’re absolute heaven still warm from the oven (maybe with a scoop of vanilla ice cream melting over the top?). Room temperature works great too – perfect for packing in lunchboxes or picnics. Store leftovers (if you have any!) in an airtight container for up to 2 days. Want to save some for later? Freeze unbaked pies on a tray first, then transfer to bags – they’ll keep for 3 months and bake up fresh whenever peach cravings strike!
Nutritional Information
Nutritional values are estimates per hand pie: 320 calories, 18g fat (11g saturated), 36g carbs, 2g fiber, 15g sugar, 4g protein. These may vary based on specific ingredients and portion sizes used.
Frequently Asked Questions
Over the years, I’ve gotten some great questions about these rustic peach hand pies – here are the ones that come up most often!
Can I use frozen peaches instead of fresh?
Absolutely! Just thaw them completely first and drain off any excess liquid. You might need an extra teaspoon of cornstarch since frozen peaches tend to be juicier. I actually keep a bag in the freezer just for off-season pie emergencies!
How do I prevent the filling from leaking?
Three secrets: 1) Don’t overfill (stick to 2 tablespoons per pie), 2) Make sure your crimps are tight (press that fork down firmly!), and 3) Let the cornstarch do its job – it needs that full bake time to thicken properly.
Can I make the dough ahead of time?
Yes! The dough keeps beautifully in the fridge for up to 3 days, or freeze it for 3 months. Just let it warm up slightly before rolling – cold dough cracks, but room temp dough spreads perfectly.
Why is my crust tough instead of flaky?
Chances are the butter got too warm. Keep everything cold, cold, cold! And don’t overwork the dough – those visible butter flecks are what create those perfect flaky layers when they melt in the oven.
Can I make these gluten-free?
I’ve had success with 1:1 gluten-free flour blends, though the texture will be slightly more tender than flaky. Add an extra tablespoon of water if the dough feels too crumbly when mixing.
Share Your Rustic Peach Hand Pies
Did you make these? I’d love to see your creations! Snap a photo of your golden, jammy masterpieces and tell me how they turned out in the comments below. Nothing makes me happier than seeing others enjoy these little pockets of peach perfection!
For more delicious recipes and inspiration, check out my Pinterest.
Print
Irresistible Rustic Peach Hand Pies That Steal Hearts
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
You make these rustic peach hand pies with flaky pastry and a sweet peach filling. They bake to a golden brown and are perfect for a snack or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- 2 cups diced fresh peaches
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
- Add ice water gradually, mixing until dough forms. Divide dough in half, shape into discs, wrap, and chill for 1 hour.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine peaches, sugar, lemon juice, and cornstarch in a bowl. Stir until evenly coated.
- Roll out one dough disc on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
- Spoon peach filling onto one half of each circle. Fold dough over filling and crimp edges with a fork.
- Place hand pies on the prepared baking sheet. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 20-25 minutes until golden brown. Let cool before serving.
Notes
- Use cold butter for a flaky crust.
- Do not overfill the hand pies to prevent leaking.
- You can substitute peaches with other fruits like apples or berries.
Nutrition
- Serving Size: 1 hand pie
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rustic peach hand pies, easy hand pies, peach dessert, homemade pastry, fruit pies
