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Easy Peachy Hand Pies. Sweet, juicy, ripe peaches in cute little individual buttery crusted hand pies. You'll love to bake of this recipe! | thesugarcoatedcottage.com

Easy Peachy Hand Pies

Stacey Thimmes - The Sugar Coated Cottage
Easy Peachy Hand Pies.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Pie
Servings 10 pies


  • 2 - Pie crusts either your favorite recipe or store bought. I used store bought 1 box.
  • 2 peaches diced
  • 1 Tbsp flour
  • 1/2 Tbsp brown sugar
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1 Tbsp cold butter cut into 10 cubes.
  • 1 egg white
  • Sanding sugar


  • Pre heat oven to 425 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In medium bowl add the diced peaches, sugars, flour and cinnamon. Mix will so all the peaches are coated.
  • Roll out pie dough, if using store bought this is already done.
  • Using a 3 1/4 inch biscuit cutter, cut out 20 rounds (this will give you 10 tops and 10 bottoms).
  • You will need to re-roll out dough scraps again to use all the dough.
  • Lay out the rounds in pairs, on the 10 top rounds cut four 1/2 inch slits on the top, this will release air while baking.
  • On the the 10 bottom rounds scoop 1 to 1 1/2 Tbsp of the peach mixture onto the round.
  • Place one tiny cube of butter on top of each peach mound.
  • Dip your finger in the egg white and go around the outer edge of the bottom dough round, this will help the top dough stick to the bottom.
  • Place top dough round on top, press slightly down and with a fork press the top dough down onto the bottom dough round.
  • Rub egg wash onto the top of each pie and sprinkle with sanding sugar.
  • Bake 15 minutes or until edges and tops are golden brown and filling is bubbling.
  • Cool.
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