Peach Hand Pies with Cinnamon Glaze
I had a few ripe peaches on the counter and a box of pie crusts in the refrigerator so I decided to surprise my kids with these little beauties. My daughter told me she loved these peach hand pies with cinnamon glaze so much that she wants to make them again this weekend. These hand pies were fun and easy to make and tasted fantastic! Guess what I am having for dessert tonight?
How to Make Peach Hand Pies with Cinnamon Glaze
Drain the diced peaches in a strainer to remove excess juice.
Heat a skillet over medium heat and add the peaches, sugar, butter, cornstarch, vanilla, cinnamon, and salt. Cook, stirring often, for 3-4 minutes. Remove from the heat and set aside to cool and thicken.
Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You’ll need to re-roll the dough to get all 24 rounds.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place a spoonful of the cooked peaches in the center of 12 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
Brush some egg wash on the top of each hand pie then cut an X in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the cinnamon glaze by combining the powdered sugar, milk, and cinnamon until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the cinnamon glaze on top of each pie. Serve and enjoy.
Ingredients
Peach Hand Pies:
- 2-3 small ripe peaches, peeled, pitted, and diced
- ¼ cup brown sugar
- 2 tsp butter
- 2 tsp cornstarch
- ½ tsp vanilla extract
- ⅛ tsp ground cinnamon
- Pinch of salt
- 1 box pre-made pie crust (two crusts total)
- 1 egg, well beaten
- Turbinado sugar
Cinnamon Glaze:
- ½ cup powdered sugar
- 2 ½ tsp whole milk
- ¼ tsp ground cinnamon
Instructions
- Drain the diced peaches in a strainer to remove excess juice.
- Heat a skillet over medium heat and add the peaches, sugar, butter, cornstarch, vanilla, cinnamon, and salt. Cook, stirring often, for 3-4 minutes. Remove from the heat and set aside to cool and thicken.
- Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You'll need to re-roll the dough to get all 24 rounds.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place a spoonful of the cooked peaches in the center of 12 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
- Brush some egg wash on the top of each hand pie then cut an X in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
- Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
- Make the cinnamon glaze by combining the powdered sugar, milk, and cinnamon until smooth.
- Place the cooled hand pies on a baking rack over parchment paper. Drizzle the cinnamon glaze on top of each pie. Serve and enjoy.
I’m so in love with peaches right now! I’d definitely be tempted to have these as breakfast…kind of like homemade pop tarts.
They look wonderful! Peach pie is one of my favorites, so portable peach pie is a great idea!
These hand pies are beautiful and I bet they tasted so good.
best use for pie crust i’ve seen in a long time! love that glaze. 🙂