Nothing says summer like a fresh peach hand pie! These mini peach pies feature a flaky, soft crust, fresh vibrant peaches, and frangipane (almond cream). The addition of coarse sugar and powdered sugar tops these sweet hand pies off perfectly, making them a fantastic summer snack or dessert!
What is a Peach Hand Pie?
A peach hand pie is a smaller version of a traditional peach pie. It consists of 2 layers of crust, peaches, and in this case, frangipane filling. To add more texture, we add coarse sugar and dust with powdered sugar after baking.
Peaches, especially in August and September, are at their prime. We go peach picking at a U-pick farm 45 minutes from our house, and it is one of our favorite events of the year. We pick peaches, eat peaches as we go, and leave with a box of peaches piled high!
How do You Make Peach Hand Pies?
- Make the crust using a food processor. A food processor produces a soft and flaky crust that is perfect every time.
- Use mostly frozen butter and shortening in the crust. It doesn’t need to be frozen solid, but it should be firm and really cold. This prevents the dough from becoming heavy and oily, which happens if butter is too warm and melts during the rolling process.
- Refrigerate the dough for 30 minutes or for up to 3 days.
- Roll out the crust to 1/8 inch thick. Cut 8 – 3 1/4 inch circles with a cookie cutter. Cut 8 more circles that are 8 1/2 inches in diameter. Transfer to a sheet pan lined with parchment and chill in fridge until filling is ready.
- Remove peach skin and cut peaches into 1/2 inch pieces. Toss with sugar, cinnamon, and cornstarch.
- Make frangipane with the creaming method in a stand mixer and pour into a piping bag.
- Remove dough disks from fridge. Remove larger disks from pan and arrange smaller rounds for baking.
- Pipe frangipane on each 3 1/4 pie round, leaving 1/4 inch of crust all the way around.
- Top with peaches, cover with bigger dough rounds, use a fork and press edges down firmly, and brush with egg wash. Sprinkle sanding sugar on top and cut 3 slits/vents on top of each pie.
- Bake at 350 and enjoy warm or at room temperature. Dust with powdered sugar if desired.
How to Remove Peach Skin
Using an apple peeler is a good option if your peaches are firm enough, but the peaces won’t look perfectly round and smooth anymore.
The real secret is to use hot water. First, boil water, drop the peaches in whole, allow them to boil for 2-3 minutes, and remove from water. When peaches are cool enough to touch, start at the top or bottom of the peach by gently lifting a piece of peach peel. The peel should easily lift away and almost slide off.
If the skin does not come off easily, then it needed to be stay in the hot water longer. Do not reheat, however. We do not want soggy peaches. Instead, do your best to gently remove the skin without damaging the peach.
What do I Need to Make Peach Hand Pies?
- One half sheet pan
- Parchment paper
- A rolling pin and pastry mat
- Sanding sugar or coarse sugar
- A small pastry brush
- 8 Tbs unsalted butter
- 5 Tbs shortening
- 1 tsp salt
- 2 Tbs sugar
- 2 cups all-purpose flour
- 7–8 Tbs cold water
- 1 egg for egg wash
- sanding sugar
- Powdered sugar for dusting
- 2 peaches, skin removed
- 2 Tbs cornstarch
- 1/4 tsp cinnamon
- 1/8 cup sugar
- 1/4 cup unsalted butter, room temperature
- 1/4 cup sugar
- 1 egg
- 1/8 tsp almond extract
- 1/2 cup almond flour
- 2 Tbs all-purpose flour
Pie Crust Directions
- Cut butter and shortening into small pieces and place in freezer for 45 – 60 minutes. Add flour, sugar, salt, butter, and shortening to a food processor. Pulse 5-6 times or until fat pieces are small, about the size of a green pea.
- Add 6 tablespoons of water and pulse the food processor 3-4 times. Add 1-2 more tablespoons of water and pulse 5-7 times. Dough should just come together but should not be sticky and wet. Form into a disk, wrap with plastic, and refrigerate for 30 minutes.
- Peel peaches with an apple peeler or remove peach skin by boiling peaches for 2-3 minutes. Remove from water and gently peel off peach skin. It should come off easily after being boiled.
- Cut peaches into half inch pieces and toss with sugar, cinnamon, and corn starch. Set aside.
- Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add egg and almond extract and mix.
- Add almond flour and all purpose flour and mix just until combined. Pour into a piping bag, no tip needed. Set aside.
Assembling Peach Hand Pies
- Preheat oven to 350 degrees. Remove pie dough from fridge and roll out to 1/8 inch thick on a pastry mat. Make sure the mat is dusted with flour, and dust the pie disk as needed. If the dough becomes sticky while rolling, dust lightly with flour.
- Using a **3 1/4 inch circle cutter, cut out 8 disks and transfer to a half sheet pan lined with parchment.
- Cut out 8 more circles that are 3 1/2 inches in diameter. Set aside.
- Cut off tip of piping bag so there is a hole about the diameter of a pencil. Pipe frangipane onto the 3 1/4″ disks, leaving 1/4″ border of crust all the way around each hand pie.
- Top with peaches.
- Cover with with bigger dough rounds and press edges with a fork so that the hand pies are sealed. If the dough rounds don’t quite fit, give them a quick roll with a rolling pin so they are a little bigger and will fit over the peach filling.
- Beat one egg and brush onto the top of each pie. Cut 3 vents on top of each pie as well. Sprinkle with coarse sugar.
- Bake for 20-30 minutes, or until golden brown on top. Remove from oven, let cool, and dust with powdered sugar.
- These hand pies are best eaten within 2 days.
Frangipane recipe adapted from Jacques Torres.
Pie Crust and Peach filling are Baker Street Original Recipes.
**While I use a 3 1/4 inch cutter for this recipe, do not worry if you don’t have that exact size. A 3 inch or 3 1/2 inch cutter will work just fine!
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