Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 6 peach hand pies |
Ingredients
- 6 peaches (about 1 1/2 pounds), peeled, pitted and chopped
- 1/2 cup water
- 1/2 vanilla bean, seeds scraped
- 1/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 2 teaspoons lemon juice
- Pinch of salt
- 2 rounds refrigerated pie crust
- 1 large egg, lightly beaten
Instructions
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 445 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 351 mg |
Reviews
I made this recipe today and I have to wonder if it was tested. I only needed 3 peaches, by weight, and still had some filling left over. I didn’t need any water, peaches were juicy, so I would add that last if need be. I also added 1 tsp instant tapioca the filling was so wet. I added 2 T candied ginger finely minced for zing, so glad I did. I also lowered oven temp to 375F and baked for about 20-25 mins. Our altitude is 5,000 ft. Wonderful, will make again with these notes. Btw, Trader Joe’s frozen pie crust was stellar!
There is NO way I would take the time to bake a hand pie with pre-made crust. I understand working mothers and short on time…but you can make the crust a day or two ahead, then the peach jam. Well worth it! Hope you try it the long way!
Thanks for a recipe using refrigerated pre-made pie crusts. Definitely a time saver and probably just as good. Really good recipe though watch the amount of water added. I wish I had used half as much as when it cooled it was pretty thin. I have enough cooking skills and food science background so ended up making a cornstarch slurry and adding to the cooled filling then reheating to thicken. This worked well. I also decided to repurpose my Asian dumpling crimper . that was really easy and made cute little crimped half moons. Because they are small cooking time is shortened. I started with 10 minutes and added 3 more to finish. They are perfect!