Peach hand pies made with canned peaches are a quick, delicious dessert or snack perfect for any time of day. They combine flaky pastry with sweet, juicy peaches, making them an easy treat to enjoy at home or on the go. This recipe is straightforward, using pantry staples, and yields perfectly portable pies that everyone will love.
Ingredients
- 1 can (15 oz) of sliced peaches in syrup
- 1 sheet of pre-made pie crust or homemade pastry dough (about 9 inches diameter)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch or all-purpose flour (for thickening)
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Drain the canned peaches, reserving about 2 tablespoons of the syrup. In a small bowl, combine the peaches, reserved syrup, sugar, cinnamon (if using), lemon juice, and cornstarch. Mix well and set aside to let the mixture thicken slightly.
- Roll out the pie crust on a lightly floured surface to about 1/8 inch thickness. Using a round cutter or a small bowl (about 3-4 inches in diameter), cut out circles from the dough.
- Place about 1 to 1.5 tablespoons of the peach filling in the center of each dough circle, leaving a small border around the edge.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
- Transfer the filled pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with a little sugar for a caramelized finish.
- Cut small slits on the top of each pie to allow steam to escape. Bake in the preheated oven for 20-25 minutes or until golden brown.
- Remove from oven and let cool for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Substitute fresh peaches when in season: peel and chop them, then cook briefly with sugar and lemon juice to mimic canned peaches.
- Use homemade pie dough for a flakier crust, or store-bought pre-made dough for convenience. Keep dough cold to prevent tearing.
- To prevent pies from bursting, avoid overfilling and make sure the edges are sealed tightly.
- For a glossy finish, brush the pies with egg wash before baking. For a sweeter crust, sprinkle with extra sugar.
- Leftover pies can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the oven or microwave.
Serving Suggestions
Serve these peach hand pies warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. They also pair well with a cup of tea or coffee for a delightful snack. For a summery touch, sprinkle with a little powdered sugar just before serving.
Variations
- Berry Peach Mix: Add a handful of fresh or frozen blueberries or raspberries to the filling for a mixed berry flavor.
- Spiced Version: Incorporate a pinch of nutmeg, ginger, or allspice into the filling for a warm, spiced twist.
- Vegan Hand Pies: Use a plant-based egg substitute and vegan pastry dough to make this recipe suitable for vegans.
- Gluten-Free: Substitute regular flour with a gluten-free baking mix or almond flour for a gluten-free version.
Storage and Reheating
Store leftover peach hand pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days. To reheat, place in a 350°F (175°C) oven for about 8-10 minutes until warmed through. You can also microwave them for 20-30 seconds, but they may lose some of their crispness. For best results, reheat in the oven to restore the flaky crust.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches work well, especially when in season. Peel, chop, and cook them briefly with a little sugar and lemon juice to soften and sweeten before filling the pies. Adjust the cooking time to ensure they are tender and thickened before using.
Is there a way to make these pies healthier?
To make the pies healthier, consider using whole wheat or alternative flours for the crust, reducing the sugar, or adding oats to the filling for added fiber. Baking instead of frying and controlling portion sizes also help maintain a balanced treat.
Can I freeze these hand pies?
Absolutely. Once baked and cooled completely, place the pies on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe container or bag and store for up to 3 months. Reheat directly from frozen in a 350°F oven for 15-20 minutes until heated through and crispy.
What if my filling leaks out during baking?
Overfilling is a common cause. Use moderate amounts of filling and ensure the edges are sealed tightly with a fork or your fingers. Chilling the filled pies for 10-15 minutes before baking can also help prevent leakage by firming up the filling and crust.
Can I make these ahead of time for a party?
Yes, assemble the pies in advance and keep them refrigerated until ready to bake. Bake just before serving for the freshest, crispiest results. You can also bake and store them, then reheat in the oven to regain their crispness.
Are canned peaches sweet enough for this recipe?
Most canned peaches are sweet, but you can adjust the sugar in the filling to your taste. If you prefer a less sweet pie, reduce the sugar or omit the cinnamon. Adding a splash of vanilla extract can also enhance the flavor without extra sweetness.
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