salted caramel peach hand pies

Peach Hand Pies are the perfect summer dessert! Buttery, flaky crust is filled with a quick homemade, cinnamon-spiced peach pie filling, and topped with salted caramel sauce for an irresistible dessert everyone is sure to love. 

this recipe

Why you’ll love these Peach Hand Pies:

• Homemade Pie Crust – My buttery flaky pie crust is easy to make and takes these treats over the top!
• Hand Held Dessert – These mini pies are portable and much easier to make than a whole pie.
• Peach Pie Filling – Peach Pie Filling is stuffed into these hand pies and spiced with cinnamon for tons of flavor. There are juicy peaches in every bite!

Ingredient Overview:

• Peach Pie Filling – I used canned pie filling for an extra easy recipe.
• Butter – I love using salted butter in my pie crust for extra flavor.
• Cinnamon – I use cinnamon to add depth of flavor to the pie filling.
• Salted Caramel Sauce – Homemade salted caramel sauce is drizzled over these pies which makes this the perfect dessert!

Ingredient Substitutions:

• Salted Caramel Sauce – You can use store bought caramel sauce, but I often find it a bit too sweet which is why I love making Homemade Salted Caramel Sauce – it takes just 10 minutes!
• Pie Crust – You can use store bought pie crust, but most bakers agree that no store bought options compare to the taste of homemade.
• Other Fruit Fillings – You can make these hand pies with other fruit fillings too! Try cherry pie filling or apple pie filling for a twist on this recipe.
• Puff Pastry – You can use boxed puff pastry sheet to make these pies as a fun alternative to homemade pie crust.

How to Make Peach Hand Pies Step-by-Step:

Step 1: Make Pie Dough. Start by making my buttery, flaky pie crust. Even if you wouldn’t normally makes pie dough from scratch, I know you’ll have success with this recipe! It’s so easy – all you need are butter, flour, a pinch of sugar, salt, and water.

If you need more in depth troubleshooting steps for working with pie dough, head over to my perfect pie crust post.

Step 2: Roll & Cut Dough. Once your dough has chilled, roll it out on your lightly floured work surface, and cut 4″ circles. If you don’t have a round cutter, simply use a bowl or glass that is a similar size. 

Step 3: Make the Peach Filing. In a medium saucepan, combine diced peaches, sugar, vanilla, cinnamon, & vanilla. Cook for 6 minutes, then add a cornstarch slurry to thicken the filling. Let cool in the fridge.

Step 4: Assemble Hand Pies. Add 2 tablespoons of peach filling to half of your pie dough circles. Seal your pies by pressing another pie dough circle on top of each filling-topped piece, and seal the edges using a fork.

Step 5: Bake. Bake the hand pies until deeply golden brown and flaky!

Drizzle the baked peach hand pies with salted caramel sauce while they’re warm from the oven, and dig in!

Serving + Storing:

Store these mini peach hand pies in an airtight container once cooled to room temperature. Store leftovers in the fridge, in an airtight container. These are best on the first day, but are good out of the fridge for 2-3 more days.

Can’t get enough of peach season? Make my Peach Cobbler Pound Cake or my Peach Cobbler Cookies next!

Expert Success Tips:

• Keep Everything Cold – The best tip I can offer for making pie dough is to make sure it stays cold at all times. The butter and water should be ice cold, and the dough must be cold when it goes into the oven. I recommend using a bowl of ice water to keep things extra cold. The heat hitting the cold butter is what creates steam, which creates flaky layers in your pie crust.
• Salted Caramel Sauce – I highly recommend making this yourself – once you see how easy it is, you’ll never buy caramel sauce again!
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Food Scale – A kitchen scale is the best way to make sure your flour is at the proper weight, since the amounts vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

(Affiliate links below.)

• Pastry Cuter – This makes cutting the butter into the flour SO easy! They’re inexpensive and easy to find.
• Pastry Brush – Use a pastry brush to brush egg wash on your pies.
• Round Cutters – You can use a round cutter or biscuit cutter to cut out your pies. I love this set of round cutters because you can use it for pie, biscuits, donuts, cookies, etc.
• Rolling Pin – You’ll need a rolling pin to roll out the dough.

More Pie Recipes to Love:

• Strawberry Blueberry Pie
• Brûléed Maple Pie
• Bourbon Cherry Pie with Crumble Topping
• Strawberry Rhubarb Hand Pies
• Dutch Caramel Apple Pie

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