Description
Juicy peach filling meets a buttery, flaky crust in these handheld summer desserts. Perfect for picnics, parties, or afternoon snacking, this easy recipe balances sweet and crisp textures with minimal effort.
Ingredients
2 cups all-purpose flour
3/4 cup salted butter (or coconut oil for dairy-free)
1/2 cup granulated sugar
6 cups fresh peaches (halved and sliced)
1 large egg yolk (plus 1 tbsp water, for egg wash)
1 tbsp cornstarch (for rolling)
Pinch of salt
1 tbsp coarse sugar (for sprinkling)
Instructions
Sift flour, sugar, and salt into a large bowl. Cut in cold butter until the mixture resembles coarse sand.
Gradually add 6 tbsp ice water until dough clumps form. Chill dough discs for 30 minutes.
Toss sliced peaches with 2 tbsp cornstarch and 3 tbsp sugar to make a filling mixture.
Divide dough into two discs. On a floured surface, roll out one disc into 12 rounds (4-6 inch diameter).
Place 2 tbsp peach filling in each round. Fold dough over to form half-moons and crimp edges.
Combine egg yolk and water for an egg wash. Brush pies and sprinkle with coarse sugar.
Bake on upper oven rack at 400°F (200°C) for 18-20 minutes, until golden and bubbly.
Cool on wire rack before serving.
Notes
Use underripe peaches for better texture.
Divide pastry into two discs for bases and tops.
Chill dough fully before shaping to prevent shrinkage.
Cornstarch prevents stickiness for rolled dough.
Store in an airtight container at room temperature for up to 3 days.
Substitute gluten-free flour blend or vegan butter if needed.
- Prep Time: 30
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg