Salted Caramel Peach Hand Pies

A close-up of a peach hand pie with a bite taken, revealing the juicy peach filling and flaky crust.

Salted Caramel Peach Hand Pies

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

Course Dessert

Cuisine Dessert

Keyword Easy Dessert Recipes, Hand Pie Recipes, Easy Peach Pie

Prep Time 1

Cook Time 31

Servings pies

Calories 233kcal

Author Stephanie Simmons

Ingredients

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

For Baking:

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

Instructions

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.

Notes

Note: With the remaining dough scraps you have left after cutting the last two circles, don't re-roll them - just slice them into abstract shapes of similar size to bake as pie crust chips. Pop them on a lined baking sheet, brush with egg wash and sprinkle with cinnamon sugar. Bake for 12-20 minutes, or just until golden brown and crisp.

Note: In a pinch, use a can of peach pie filling instead of the fresh peach filling.

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