There’s something comforting about pulling a tray of golden, fruit-filled hand pies from the oven—especially when they’re still warm, the glaze just starting to set, and the smell of peaches and brown sugar fills the room. These glazed peach hand pies are the kind of treat that doesn’t just taste good—they bring back memories, make new ones, and prove that simple ingredients can turn into something irresistible.
When peaches are in season, I grab a few too many at the farmers’ market without even meaning to. It’s hard not to. Their vibrant color, their scent—it practically dares you to bake. That’s how these hand pies came to be. I wanted something easier than a full pie, but still packed with fruit and flavor. These were the answer.
What I love about this recipe is how approachable it is. You don’t need pie-making skills. You don’t even need to make dough if you don’t want to. Whether you go store-bought or from-scratch with your crust, the filling does all the talking. Diced peaches tossed with brown sugar, cinnamon, lemon juice, and almond extract—ingredients you probably already have on hand. A little cornstarch keeps everything together once it hits the heat.
And then there’s the glaze. Just powdered sugar and milk, brushed over while the pies are still a bit warm. It sets into a sweet, thin layer that cracks just slightly when you bite in, like the top of a really good doughnut.
These hand pies aren’t fussy. They’re honest. Each one a little different, each one full of fresh peach flavor and the kind of sweetness that comes from homemade treats. If you’ve never made hand pies before, this is the recipe to start with.
What Makes These Hand Pies Unique
The Perfect Peach Filling: Juicy, Spiced, and Balanced
What really sets glazed peach hand pies apart is the way the filling strikes the right balance between sweet, tart, and rich. The fresh diced peaches are the star, left uncooked so they retain their texture and brightness after baking. Tossing them in brown sugar brings a deeper sweetness with notes of caramel, while lemon juice cuts through and keeps the fruit vibrant. Cinnamon adds warmth, and a touch of almond extract enhances the natural flavor of the peaches without overpowering them.
Cornstarch is a small but essential part of the mix—it thickens the juices just enough during baking so you don’t end up with a soggy crust or leaky pies. Every bite holds together beautifully, with enough filling to make each pie satisfying, but not so much that it spills out during baking. A tablespoon is just right.
This method lets the peaches shine, while layering in subtle flavors that make each bite more than just sweet—it’s rich, fragrant, and just the right kind of gooey once baked.
A Crust That Holds It All Together
You can use homemade crust or pick up a few boxes of ready-to-roll store-bought pie dough. Both work beautifully for glazed peach hand pies. The key isn’t the brand—it’s how you roll and cut it. You’ll want the dough rolled to about ¼-inch thickness. Too thin and it tears; too thick and it won’t crisp up properly. Using a 4- to 5-inch round cutter gives you enough space for the filling while keeping the pies compact and easy to seal.
After you scoop the filling in and fold the circle into a half-moon, press the edges together with a fork. This gives that classic ridged hand pie look and keeps the juices sealed inside. A couple of small slits in the top let steam escape, so the crust stays crisp and doesn’t burst open. A light brush of egg wash over the top helps the pies brown evenly in the oven, adding a little sheen and golden color that gives that bakery-fresh look.
Glazed Peach Hand Pies
Ingredients
- Peach Hand Pies
- 6 pie crusts – 3 store-bought boxes of 2 or homemade
- 2 cups peaches – diced about 5-6 large peaches
- 1/2 cup brown sugar
- 1/2 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- 1 egg – lightly beaten
- 2 tablespoons water
- Vanilla Glaze
- 2 1/2 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat oven to 400 degrees F°. Line a large baking sheet with parchment paper.
- On a lightly floured surface (or parchment paper), roll out pie crusts to 1/4″ thickness. Cut out 4-5″ circles (or size of your choice) from the pie crust using cookie cutters.
- In a mixing bowl, combine peaches, brown sugar, cornstarch, cinnamon, lemon juice and almond extract. Stir well until thoroughly combined.
- Scoop 1 tablespoon of peach filling onto the pie circle. Fold pie over filling. Press the edges with a fork to seal. Use a knife to cut a few slits into the top of each pie.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the pies.
- Place pies onto a prepared baking sheet and bake for 20-25 minutes or until golden brown. Allow to cool while preparing glaze.
- Whisk together powdered sugar and milk until smooth. Add more powdered sugar if glaze is too runny or more milk if glaze is too thick. Brush glaze over slightly warmed hand pies. You can double-coat the glaze if you like more.
- Allow to set-up for at least one hour. Enjoy!
Notes
Calories: 270kcal
Carbohydrates: 39g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 7mg
Sodium: 179mg
Potassium: 79mg
Fiber: 1g
Sugar: 18g
Vitamin A: 57IU
Vitamin C: 1mg
Calcium: 18mg
Iron: 1mg
Mastering the Glaze and Bake
How to Get That Bakery-Worthy Glaze
There’s a reason the glaze makes it into the title—it’s more than decoration. It brings the whole glazed peach hand pie together. That soft, sugar-coated shine on top turns each pastry into something special. And the best part? It couldn’t be easier to make.
You only need two ingredients: powdered sugar and milk. Whisk them together until smooth, adjusting the consistency as needed. If your glaze is too thin, add a bit more sugar. Too thick? A splash more milk. The sweet spot is a pourable glaze that’s thick enough to cling to the pastry but thin enough to spread on its own.
Timing matters too. Don’t glaze right out of the oven—you’ll end up with a runny mess. Instead, wait until the hand pies are warm but no longer hot. This allows the glaze to set instead of sliding off. Brush or drizzle a light layer over each pie, and let them rest for at least an hour. The result is a slightly crackled coating that sets firm but still melts in your mouth.
Want more sweetness or a thicker look? Let the first coat dry for about 10 minutes, then apply a second layer. The double glaze creates a slightly frosted effect that takes these hand pies from simple to stunning.
Baking Tips to Avoid Leaks and Soggy Bottoms
A few simple habits make a big difference when baking hand pies. First: don’t overfill. It’s tempting to pack in the peaches, but one rounded tablespoon per pie is the sweet spot. Too much and the filling will bubble out, even if you’ve sealed them well.
Cutting small slits in the top allows steam to escape, which keeps the crust from puffing or bursting. Placing your pies on parchment helps the bottoms crisp and prevents sticking. Spacing them at least an inch apart ensures even baking, so they don’t steam each other in the oven.
Preheat your oven to 400°F and bake for 20 to 25 minutes, or until the crust is golden brown. You’ll smell when they’re ready—warm peaches and buttery pastry are hard to miss. After baking, let them cool slightly on the tray before glazing. And remember: patience pays off. That one-hour set time allows the glaze to firm up so these treats are easy to store, serve, or pack for a picnic.
Variations, Storage & Expert Tips
Make It Your Own: Filling Variations and Flavor Additions
Once you’ve mastered the basics of glazed peach hand pies, there’s room to play. Peaches pair beautifully with other fruits—try mixing in a handful of raspberries or blueberries for a bright, jammy twist. Want a little crunch? Add some finely chopped pecans or slivered almonds to the filling. For a creamy surprise, spread a teaspoon of cream cheese on each dough circle before adding the peach mixture.
Flavors can shift with the seasons too. Swap out almond extract for vanilla or even maple if you’re baking in fall. A sprinkle of ground ginger adds warmth without overpowering the peaches. You could also brush the tops with milk and sprinkle with coarse sugar before baking for a golden, crunchy finish if you want to skip the glaze altogether.
These tweaks are small but impactful, and they let you keep the base recipe while changing the experience just enough to keep things interesting every time.
Storage, Freezing, and Reheating Notes
Glazed peach hand pies are ideal make-ahead treats. Once they’ve cooled and the glaze has fully set, store them in an airtight container at room temperature for up to two days. If your kitchen runs warm or humid, the fridge is a safer bet—they’ll keep for up to five days there. Just place wax paper or parchment between layers to prevent sticking.
To reheat, skip the microwave. Instead, use a 300°F oven for 5 to 7 minutes to bring back the crust’s crispness without melting the glaze entirely. If you’ve frozen your pies—either baked and unglazed or unbaked—let them thaw slightly at room temp. Then reheat or bake directly from frozen. If baking from frozen, add 5 to 7 minutes to your normal bake time and watch for golden edges.
The glaze can always be added after reheating for that fresh-from-the-bakery look. These hand pies also freeze beautifully once baked and cooled—just leave off the glaze and wrap them individually in plastic before storing in a freezer-safe bag. They’re a great last-minute dessert to pull out and impress on short notice.
FAQ: Glazed Peach Hand Pies
What are hand pies?
Hand pies are small, individually portioned pastries filled with sweet or savory fillings. They’re typically folded, sealed on the edges, and either baked or fried—perfect for on-the-go snacking or casual desserts.
What are the ingredients for peach pie?
A peach pie filling generally includes fresh peaches, sugar (white or brown), lemon juice, cinnamon, and a thickener like cornstarch or flour. This recipe adds almond extract for depth and finishes with a glaze to elevate each bite.
What is brown sugar pie?
Brown sugar pie is a custard-like dessert made from brown sugar, butter, eggs, and cream, baked into a crust. It’s rich and sweet, with a texture that resembles pecan pie but without the nuts.
What is the difference between a peach pie and a peach cobbler?
A peach pie has a structured bottom (and often top) crust, holding sliced fruit in a solid form. A cobbler, on the other hand, is more free-form—baked in a dish with fruit on the bottom and a biscuit, cake, or batter topping spooned over before baking.
Conclusion
Glazed peach hand pies aren’t just a dessert—they’re a celebration of simple baking, ripe summer fruit, and the kind of homemade treat that feels just right no matter the occasion. They’re easy to make, easy to love, and even easier to share. Whether you serve them warm from the oven, pack them for a picnic, or stash a few in the freezer for a rainy day, they deliver big flavor in a small, golden package.
This recipe brings everything together: a flaky crust, a juicy peach filling, and a glossy glaze that adds just the right sweetness. And with endless ways to customize, you can make it your own with every batch. Once you try these, they’ll be your go-to for peach season—and beyond.
