Spiced Peach Hand Pies

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

Flakey, full of peaches, perfectly balanced between sweet and spiced, and oh so delicious. These Spiced Peach Hand Pies are the perfect summertime dessert!

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 35

Refrigeration Time: 30

Total Time: 1 40

Servings:

Calories: 438kcal

Ingredients

Crust

5¼ cups all purpose flour*
6 Tablespoons granulated sugar
¾ teaspoon baking powder
1½ cups salted butter cold
9 ounces cream cheese cold
1½ Tablespoons apple cider vinegar
10 Tablespoons heavy cream

Filling

3 cups diced peaches
⅓ cup brown sugar firmly packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon salt

Instructions

Crust

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.

Filling

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

Putting It Together

Heat oven to 375℉.
Line 3 baking sheets with parchment paper. Set aside.
Remove one piece of dough from refrigerator.
Roll to 1/16 inch thick.
Use a 4 inch 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.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

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.

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