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Glazed Summer Peach Hand Pies
These mini-sized peach hand pies are packed full of juicy fresh peach filling and you won't BELIEVE how easy they are to throw together at a moment's notice!---Kids will demolish these hand pies!
Servings 2 dozen hand pies
- 3 cups diced fresh peaches
- 2 tablespoons water
- 1/2 cup coconut sugar or brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- Pie pastry for two single-crust pie
- 1 egg white beaten with 1 tablespoon water
Make the hand pies: In a medium saucepan over medium-high heat, combine peaches, water, sugar, and lemon juice. Bring to a simmer, then remove 2 tablespoons liquid and whisk with cornstarch. Return back to pan and stir peaches occasionally until bubbly and thickened. Remove from heat and cool slightly.
Use a 6-in biscuit cutter to cut pie pastry into circles. Place 2-3 tablespoons peach filling on half of circle and fold over to create a half-moon shape. Pinch edges and brush with egg white mixture. Place on parchment paper-lined baking sheets and make three slashes on top of pastry. Repeat with remaining filling and pie pastry.
Bake hand pies at 400F 12-15 minutes or until golden and filling is bubbly. Cool hand pies on cooling racks. Enjoy!