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+ servings
peach hand pies on crumbled parchment paper with white flowers, crumbs, and a scoop of ice cream

Spiced Peach Hand Pies

Prep Time: 35 minutes
Cook Time: 35 minutes
Refrigeration Time: 30 minutes
Total Time: 1 hour 40 minutes
Author: Traci
Flakey, full of peaches, perfectly balanced between sweet and spiced, and oh so delicious. These Spiced Peach Hand Pies are the perfect summertime dessert!



  • 5 ¼ cups all purpose flour
  • 6 Tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • 1 ½ cups salted butter, cold
  • 9 ounces cream cheese, cold
  • 1 ½ Tablespoons apple cider vinegar
  • 10 Tablespoons heavy cream


  • 3 cups diced peaches
  • cup brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • teaspoon salt



  • In the bowl of a stand mixer fitted with the pastry attachment, combine flour, sugar, and baking powder.
  • Slice butter and cream cheese.
  • With mixer running, add butter and cream cheese, a couple of pieces at a time.
  • Mix until mixture looks like sand.
  • Add vinegar and cream.
  • Mix just until combined.
  • Divide into 2 pieces.
  • Round and flatten into a disc.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes.


  • In a medium bowl, combine peaches, brown sugar, cinnamon, nutmeg, and allspice.

Putting It Together

  • Heat oven to 375° F.
  • Line 3 baking sheets with parchment paper. Set aside.
  • Remove one piece of dough from refrigerator.
  • Roll to 1/16" thick.
  • Use a 4" cutter to cut out circles.
  • Repeat with remaining dough.
  • Place ½ of the dough circles on prepared baking sheets.
  • Place remaining dough circles in refrigerator until ready to use.
  • Top each with ⅛ cup peach mixture.
  • Brush edges of dough with water or egg wash.
  • Top with remaining dough rounds.
  • Press all the way around the edges with fingers.
  • Use a fork to make sure the dough is sealed.
  • Cut slits in top of dough to allow steam to escape.
  • Bake for 15 minutes.
  • Brush tops with reserved peach liquid.
  • Sprinkle with sparkling sugar, if desired.
  • Bake an additional 20 minutes, until golden brown.


  • Be careful to not over-work your pie dough! It can be very easy to do inside a mixer. You simply just want everything to come together. Be sure to watch it closely!
  • Keep your pie crust COLD! The refrigerator is your best friend with this recipe. When not working with the pie dough, it needs to be in the fridge.
  • With your peaches, be sure to dice them! Chunks or slices will be too big to fit inside the hand pie.
  • When filling the hand pies, try and avoid as much of the liquid as you can. If you spoon in a lot of the liquid, the hand pies are more likely to leak/burst.
  • Don't throw away the peach filling liquid! You will need it to brush the tops of the hand pies.
  • You can top these hand pies with sparkling sugar or a simple vanilla glaze.


Serving: 1pie | Calories: 438kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 215mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg