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How to Make Mini Peach Hand Pies - A Step-by-Step Guide

When it comes to summer desserts, nothing beats the sweetness of ripe peaches. And if you're looking for a fun and portable way to enjoy this delicious fruit, look no further than mini peach hand pies. These hand-held treats are perfect for picnics, parties, or just a casual afternoon snack.

These mini peach hand pies are a delightful twist on classic peach pie. The flaky, buttery crust holds a luscious filling of fresh peaches, sugar, and a hint of cinnamon. Each bite is bursting wit...

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Ingredients

  • 1 (21 ounce) can peach pie filling
  • 1 teaspoon ground cinnamon
  • ¼ cup water
  • 2 (14.1 ounce) packages refrigerated pie crust
  • 2 cups powdered sugar, sifted
  • ⅓ cup milk, or more as needed

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Servings: 28
  • Yield: 28 mini peach hand pies

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
  • Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
  • Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
  • Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
  • Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
  • Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
  • Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
  • Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
  • Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.

    • Nutrition

    189 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 0mg
    • Sodium: 143mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 2g
    • Calcium: 7mg
    • Iron: 1mg
    • Potassium: 22mg

    Categories

    Baking recipes
    Dessert recipes
    Fruit recipes
    Pastry recipes
    Snack recipes