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.
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!
- 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!
- Peach Filling – You can also use homemade peach pie filling!
- 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 an easy homemade version – it only takes 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.
How to Make this Peach Hand Pie Recipe 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 fresh or frozen diced peaches, brown sugar, granulated sugar, vanilla, lemon juice, cinnamon, vanilla, and nutmeg. Cook for about 6 minutes, then add a cornstarch slurry to gently thicken the filling. Transfer to a medium bowl to cool completely 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. Bake these to flaky, golden brown perfection!
Drizzle the baked peach hand pies with salted caramel sauce while they’re warm from the oven, and dig in!
Serving + Storing this Recipe:
Store these mini peach hand pies in an airtight container once cooled to room temperature. Keep them in the fridge overnight if not eating them all on the first day. These are best on the first day, but are good out of the fridge for 2-3 more days.
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.
Yes, you can halve or double this recipe. If you want to make double the pie dough, I recommend making it in two batches to reduce the risk of over working it.
These freeze beautifully baked or unbaked! Prepare hand pies through assembly, but do not add egg wash or coarse sugar. Freeze in a single layer on a parchment paper lined sheet pan, then transfer to a freezer safe container and freeze, with parchment or wax paper between layers of the pies. Bake from frozen, adding egg wash and coarse sugar. Bake time will be about the same. If freezing baked pies, let cool completely, then freeze in the same way. Warm in a 350 F oven for 8-15 minutes, until heated through and no longer frozen. Do not thaw the frozen hand pies in either scenario.
- 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.
- Fresh Peaches – You can certainly use your favorite peach pie filling in this recipe.
- Puff Pastry – You can use boxed puff pastry sheet to make these pies as a fun alternative to homemade pie crust.
(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)
- 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 pie 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
Did you make this recipe? Snap a photo and leave a comment!
Salted Caramel Peach Hand Pies
For the Pie Crust
- 3 cups all-purpose flour 390 grams
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 1 cup + 2 tbsp salted butter, cold 18 tbsp, or 254 grams
- 10-15 tbsp ice cold water
For the Peach Filling
- 4 large ripe peaches, diced (Fresh or frozen both work) about 4 cups, or 1.4 lbs
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1 large egg, for sealing the dough
- coarse sugar, for topping the pies
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp salted butter, cut into large chunks
- 1/2 cup + 1 tbsp heavy cream
- pinch of flaky sea salt
Optional Extras For Serving:
- Ice cream, whipped cream, flaky sea salt, or cinnamon sugar
- Make the Pie Dough: Whisk together the flour, salt, and sugar in a large mixing bowl. Cut the cold butter into tablespoon-size chunks. Cut the butter into the flour with a pastry cutter (highly recommend getting a pastry cutter!) until you have pieces the size of walnut halves and smaller, that are coated in the flour. Add the ice cold water, 4-5 tablespoons at a time, stirring with a fork after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough shouldn't feel sticky or overly wet, but should hold together when you try to (gently) form it into a ball. Form the dough into a rough ball, then slice it in half. Gently flatten each half into a 1" thick disc. Wrap tightly in plastic wrap, and chill for at least 2 hours in the fridge, or 1 hour in the freezer. Make-Ahead Tip: Pie dough can be made up to 3 days ahead and kept in the fridge, or it can be stored in the freezer for up to 2 months. Thaw it in the fridge overnight before using. Pie-Crust Troubleshooting: Visit my post on perfect pie crust for lots of in depth information and troubleshooting on pie dough!
- Make the Salted Caramel Sauce: Make the salted caramel sauce as directed here while your dough is chilling. Make-Ahead Tip: This can be made up to 1 week ahead.
- Make the Peach Filling: Add diced peaches, sugars, lemon juice, vanilla, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and transfer to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be made up to 3 days ahead and stored in an airtight container in the fridge.
- Roll Out Pie Dough & Assemble your Hand Pies: Line a few baking sheets with a piece of parchment paper or silicone baking mats. Beat the egg in a small bowl – this is your egg wash. Preheat your oven to 375° F.Start with one dough disc, leaving the other to keep cold in the fridge. Work with one at a time, so that once one pan of pies is in the oven, you can work on assembling the next batch. Once your dough has chilled, lightly flour your counter and begin rolling out the dough disc. Roll the dough out, turning it as you go, until it's about 14" x 14", and 1/8" thick. (The thickness is the main thing to note here.)Use a 4" round cutter (or a bowl/glass of the same size) to cut circles out of the dough. Gently ball up your scraps, and wrap them in the same piece of plastic wrap, popping it back in the fridge to re-chill before rolling it back out. Arrange half of the circles on a baking sheet. Spoon two tablespoons of peach filling onto each circle. Use a pastry brush to brush the edges of each circle with the beaten egg, then press another dough circle onto the top of each bottom piece. Press the edges with your fingertip to seal, then crimp with the tines of a fork. Cut small slits in the top to vent the top of each pie. Pop the baking sheet in the fridge to chill for about 10 minutes, so the dough is nice and cold going into the oven. While this pan bakes, repeat the process with your next dough disc. Then, roll the scraps from the first dough disc back out, and the scraps from the second dough disc back out. Then, combine the scraps you have left for a final roll out (you'll only get about 2 circles at this point). See note about your final dough scraps below.
- Bake: Once the hand pies have re-chilled, brush the top of each hand pie with egg wash, and sprinkle with coarse sugar (cinnamon sugar would be delish too!). Bake for 26 to 31 minutes, until the crusts are nice and golden brown, and crisp (on top and bottom). Let the baking sheet cool on a wire rack for 5-10 minutes before drizzling with salted caramel sauce.
- Serve + Store: Serve while nice and warm from the oven, with salted caramel sauce! I also like to add a bit of flaky sea salt and cinnamon sugar. These would also be delicious served with whipped cream or vanilla ice cream. These are best on the first 1-2 days. Store leftovers in an airtight container in the fridge – if you leave them at room temperature overnight, the dough will completely lose it's crisp texture. Gently reheat leftovers in the microwave or the oven.
- Make-Ahead Tip: Hand pies can be fully assembled, without the egg wash on the top piece of dough, and frozen. Freeze them on a baking sheet first so they don't stick together, then transfer to an airtight container or freezer bags to freeze for up to 2 months. Bake them from frozen, following the rest of the recipe as directed.