Growing up, my family would often make hand pies during peach season. The sweet aroma filled our home, and we couldn't wait to taste them. These Peach Hand Pies remind me of simpler times and are perfect for any gathering, especially during warm summer days.
They are delightful, easy to make, and a hit with both kids and adults.
Why You'll Love This Recipe
- Quick and easy to prepare
- Sweet and fruity filling
- Perfect handheld dessert
- Great for parties and picnics
- Kids love them!
These tasty bites are made with a sweet peach filling and a flaky crust, making them irresistible.
How to Make Peach Hand Pies
These hand pies are simple enough for anyone to prepare. You’ll love how quickly they come together for a delicious treat.
Star Ingredients
- 21 oz. can peach pie filling: This fills the pies with sweet, juicy peaches.
- Refrigerated pie crust: A time-saver that creates a flaky base without the fuss.
- 1/2 cup powdered sugar: Adds sweetness to the glaze.
- 1 teaspoon corn syrup: Helps the glaze shine and stick to the pies.
- 1 tablespoon water: Mixes with the glaze for the perfect consistency.
- Vegetable Oil for frying: Gives the pies that desired crispy texture.
Simple Assembly
- Fill a heavy dutch oven or heavy-bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
- Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times, you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
- Spoon about 2 tablespoons of peach pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing).
- Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
- In a small bowl, mix powdered sugar, corn syrup, and water together to make your glaze.
- Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
- Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deep golden brown. Remove from oil and place on a paper towel.
- Using a pastry brush, brush glaze over both sides of the hand pie. Place on a baking sheet or cooling rack.
- Repeat the frying and glazing process with the rest of the hand pies.
- Serve immediately.
You Must Know
Use a candy thermometer to monitor the oil temperature for frying. If the oil is too cold, the pies will become greasy. If it’s too hot, they might burn quickly. Always fry in small batches to maintain the oil temperature.
How to Serve Peach Hand Pies
These hand pies are best served warm. You can enjoy them as a snack or dessert. Pair them with a scoop of vanilla ice cream for an extra treat.
How to Store Peach Hand Pies
Store any leftover hand pies in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week, but reheating is recommended for best texture.
Tips to Make Peach Hand Pies
Make sure to not overfill the pies to avoid spills during frying. Crimp the edges well for a good seal. Also, use fresh peaches in the filling if you have them for a homemade touch.
Variation
For a twist, add cinnamon and nutmeg to the peach filling for a spiced flavor. You can also try using other fruit fillings like apple or berry for a different taste.
Frequently Asked Questions (FAQs)
How can I make my hand pies crispier?
To achieve a crispier crust, ensure the oil is sufficiently hot before frying. Also, avoid overcrowding the pan; fry a few pies at a time for even cooking.
Can I bake these hand pies instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F, place the pies on a baking sheet, brush with egg wash, and bake for about 20-25 minutes or until golden brown.
What can I do with leftover pie filling?
Leftover peach pie filling can be used in a variety of ways. Try spooning it over yogurt or pancakes, or mix it into oatmeal for a fruity start to your day.
Can I freeze Peach Hand Pies?
Absolutely! Freeze un-fried pies on a baking sheet until solid, then transfer to a freezer bag. Fry them straight from the freezer when ready. Just add an extra minute to the cooking time.
Print
Peach Hand Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 hand pies 1x
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Peach Hand Pies are a delightful treat that’s perfect for weekends! They are easy to make and so tasty that my family loves them. Grab some peaches and join me in baking these yummy pies!
Ingredients
21 oz. can peach pie filling
Refrigerated pie crust
1/2 cup powdered sugar
1 teaspoon corn syrup
1 tablespoon water
Vegetable Oil for frying
Instructions
1. Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
2. Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times, you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
3. Spoon about 2 tablespoons of peach pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing).
4. Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
5. In a small bowl, mix powdered sugar, corn syrup, and water together to make your glaze.
6. Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
7. Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deep golden brown. Remove from oil and place on a paper towel.
8. Using a pastry brush, brush glaze over both sides of the hand pie. Place on a baking sheet or cooling rack.
9. Repeat the frying and glazing process with the rest of the hand pies.
10. Serve immediately.
Notes
Oil Temperature Precision: Monitoring the oil temperature is crucial for perfect frying. Too low, and the pies will become greasy; too high, and they will burn before fully cooking. A steady temperature of 375°F ensures crispy, golden hand pies.
Sealing the Pies: When folding the pie crust over the filling, be sure to press the edges tightly with your fingers to create a good seal. You can also use a fork to crimp the edges for a more decorative touch.
Glaze Consistency: If your glaze is too thick, add a little more water to thin it out. If it’s too runny, increase the powdered sugar slightly until you reach the desired consistency for a smooth, spreadable glaze.
Frying in Batches: To avoid overcrowding the pot and reducing the oil temperature, fry only one pie at a time. This ensures each hand pie gets an even, crispy texture and prevents sogginess.
Nutrition
- Serving Size: 1 hand pie
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Peach hand pies, homemade treats, peach pie filling, fried hand pies, dessert, peach desserts, glazed hand pies, easy dessert recipes, fried pastries, summer desserts.