Imagine biting into a golden, flaky pocket of buttery pastry filled with juicy peaches and sweet vanilla cream—like the feeling of sunshine on your face, in dessert form. These hand pies are an absolute dream, friends, and they’re just the kind of treat that makes a regular day feel like a mini celebration. Let’s bring those summer vibes into your kitchen, no matter what the season!
Why You’ll Love This Recipe
This recipe is so close to my heart because it reminds me of summers spent in my grandmother’s kitchen, slicing fresh peaches and sneaking spoonfuls straight from the bowl. Now I make them with my kids, who love folding the dough and “taste-testing” (okay, devouring) the filling!
- Sweet, creamy, and perfectly portable
- Easy to make with store-bought or homemade dough
- Perfect for picnics, lunches, or festive brunch tables
- Freezer-friendly for make-ahead magic
Ingredients Breakdown
Essentials
- 2 cups diced ripe peaches (fresh or thawed frozen)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional but dreamy!)
- 1 sheet store-bought pie dough (or homemade if you’re feeling fancy!)
- 1/3 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1 egg (for egg wash)
- Coarse sugar for sprinkling (optional)
Pro Tips
- If your peaches are extra juicy, drain slightly to avoid soggy pies.
- Chill your dough if it gets too soft while handling.
- Swapping in brown sugar adds a caramel-like depth to the filling.
- Use a 4-inch round cutter or even a mason jar lid to shape the hand pies.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Let sit while you prep the dough.
- In a separate bowl, stir together the cream cheese and powdered sugar until smooth.
- Roll out the pie dough on a floured surface and cut out 8 circles.
- On each circle, spread about 1 teaspoon of the cream cheese mixture in the center, then place a spoonful of the peach mixture on top.
- Fold the dough over to create a half-moon shape. Press edges with a fork to seal well.
- Brush tops with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes or until golden brown and bubbling at the seams.
- Let cool slightly on a rack—they’re best warm, but just as lovely cooled!
Chef’s Tips and Tricks
- Don’t overfill the pies—it’s tempting, I know! Keeping the filling modest helps avoid leaks.
- Use a fork dipped in flour to crimp the edges—no sticky mess.
- If making ahead, freeze unbaked pies on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes extra bake time.
Recipe Variations and Serving Suggestions
- Use nectarines, plums, or berries instead of peaches for a seasonal switch-up.
- Swap cream cheese for mascarpone or ricotta for an Italian twist.
- Serve with vanilla ice cream and caramel drizzle for pie à la mode heaven.
- Mini versions make adorable party bites—just cut smaller rounds and adjust the bake time.
FAQs
Can I use canned peaches?
Absolutely! Just drain them well and pat dry to avoid excess moisture in the filling.
How do I store leftovers?
Keep leftover hand pies in an airtight container for up to 3 days at room temp or refrigerate for up to 5. Reheat in the oven or toaster oven for the perfect flaky texture.
Can I make these dairy-free?
Yep! Use a plant-based cream cheese and milk for the egg wash (or skip it and just sprinkle sugar on top).
Recipe Card
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups diced ripe peaches
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 sheet pie dough
- 1/3 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1 egg (for egg wash)
- Coarse sugar for topping (optional)
Instructions:
- Preheat oven to 375°F and line a baking sheet with parchment.
- Mix peaches, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Set aside.
- Whisk cream cheese and powdered sugar together in a small bowl.
- Roll out pie dough and cut into 8 circles.
- Spread cream cheese and peach mixture onto half of each circle. Fold and crimp edges.
- Brush with egg wash, sprinkle coarse sugar.
- Bake 18–22 minutes, until golden. Cool slightly before serving.
Nutrition: 210 calories per serving
If you try this sweet little slice of summer joy, don’t forget to leave a comment below or tag me @thekitchensaid on Instagram—I’d love to see your peachy creations!
