As summer settles in with warm, syrupy fruit and melting scoops of ice cream, I’m sharing a new favorite: peach hand pies.
Tiny peach hand pies — mini, bite-sized, and utterly adorable. They’re smaller than a typical hand pie, which just makes them cuter and perfect for snacking or serving as a sweet little dessert.
After a season of berry desserts — black raspberry cobbler, strawberry cobbler bars and blueberry crisp — it feels like the perfect time to celebrate peaches. They’re here and they’re glorious.
Full disclosure: I’m not the most patient pie-crust maker, even after all these years. Once you discover puff pastry and quick crust tricks, a full slab pie with a fancy lattice can feel like too much effort. The idea of an elaborate pie died the moment I decided I wanted something simpler — and cuter.
So instead of a slab pie, I made these little hand pies. They’re manageable, fun to make, and delightful to eat. The filling is warm and syrupy: peaches cooked down with brown sugar and a splash of bourbon, spiced with a pinch of cinnamon and salt. The crust is a flaky, all-butter style that crisps up and gets a lovely coarse sugar sprinkle on top.
I’m a little obsessed with peaches right now — eating them as snacks, adding them to breakfast, and turning them into quick desserts. I cut peaches up daily for my daughter, and half the time I end up stealing a piece or two with the kids before dinner.
These hand pies are perfect for those moments when you want a small, satisfying treat. Imperfect crust rounds or slightly mismatched tops don’t matter — the flavor is what counts. Serve them warm on their own or spoon them into a bowl with a scoop of vanilla ice cream for a dreamy summer dessert.
If you’re going to warm up the oven this season, make it worth it — bake up syrupy peaches with brown sugar and a touch of bourbon. The result is sweet, slightly boozy, and irresistible.
Here’s the recipe in brief: make a flaky crust, chill it, cook peaches with brown sugar, bourbon, cinnamon and a pinch of salt until syrupy and soft, cool the filling, cut rounds of dough, fill with a tablespoon of peach mixture, wet the edges and seal with another round, brush with egg wash, sprinkle coarse sugar, cut a small vent or “x” on top, and bake until golden. They bake up in about 20–25 minutes.
Peach Hand Pies
Pin Recipe
Ingredients
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (12 tablespoons)
filling
- 4 peaches peeled and cubed
- 3 tablespoons brown sugar
- 2 tablespoons bourbon
- pinch of salt
- pinch of cinnamon
Instructions
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Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk the egg, vinegar and water. Add cold butter pieces to the food processor and pulse until the mixture resembles coarse crumbs. Sprinkle the egg mixture over the flour and pulse again until the dough comes together.
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Remove the dough, shape it into a disk, wrap in plastic and refrigerate for 30 minutes.
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While the dough chills, combine the peaches, brown sugar, bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and the mixture is syrupy, about 10 minutes. Let cool completely.
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Preheat the oven to 375°F and line a baking sheet with parchment paper. Fill a small bowl with water for sealing the pies.
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Roll the dough to about 1/4-inch thickness. Use a 2-inch biscuit cutter or a round object to cut out even rounds. Arrange the rounds on the prepared baking sheet.
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Spoon about a tablespoon of the cooled peach mixture onto every other round. Dip a finger in water and moisten the edge, then top with another round. Press the edges with a fork to seal.
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Beat the egg with a little water and brush over the pies. Sprinkle with coarse sugar and cut a small slit or an “x” on top for steam to escape.
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Bake for 20 to 25 minutes, or until the pies are golden brown. Let cool slightly before serving. Delicious with vanilla ice cream.
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That scoop of ice cream on warm pie? Pure summer bliss.