Mini Peach Hand Pies

These are so cute, and so easy! This is a fun baking project to do with your kiddos. My daughter had a great time helping to cut out the pie crust rounds, filling them, and sealing them. 

She never seems to be all that interested in eating the things we make in the kitchen, but she sure does enjoy helping to make them! Eventually she'll be a more adventurous eater. For now, we're still in the single component / frozen food phase of life.

These little baked pies are just delicious - and you can mix and match the pie filling so you have more than one flavor to pick from, or if you don't have or like peach, just use whichever pie filling you have on hand. 

They don't all stay well sealed, but I didn't have any open up too much - just a few where the filling oozed out a little bit. Using a bit of water and the forks to press the edges helps keep these fairly well sealed during baking.

Peach Hand Pies
Makes about 28 hand pies

2 boxes (14.1 oz each) refrigerated pie crust (4 total pie crusts / rounds)
1 can (21-oz) peach pie filling
1 tsp cinnamon
2 cups powdered sugar, sifted
1/3 cup milk (add an extra TBS if needed to thin)
1/4 cup water

  1. Preheat oven to 425 degrees. Line a baking sheet with a silpat (or other baking mat).
  2. Pour the pie filling into a bowl, and stir in the teaspoon of cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
  3. Place the 1/4 cup water in a small bowl, you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing. 
  4. Lay out your first pie crust round, and use a 4" biscuit cutter to cut out 7 rounds (you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll the dough).
  5. Place about 1/2 TBS of filling in the center of each round. Wet your finger tip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
  6. Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling (you may have some filling leftover, depending on how full you are able to fill the pies).
  7. Poke each pie once with a fork across the tops to allow steam to escape during baking.
  8. Bake in the preheated oven for about 12-15 minutes, until pies are golden brown and lightly crisped.
  9. Once you have removed the pies from the oven, create the glaze by combining the sifted powdered sugar with the milk and whisking or stirring until smooth. Should be a fairly loose glaze.
  10. Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silpat to cool and dry. Repeat with all pies. (If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all).
Recipe adapted from Shugary Sweets


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