Easy Homemade Peach Hand Pies Recipe for Summer Baking

Picture this: It’s a lazy summer afternoon, the sun’s blazing, and you’re craving something sweet—but not another boring popsicle. Enter these peach hand pies: buttery, flaky, and stuffed with jammy peaches that taste like sunshine. They’re basically summer vacation in pastry form. Let’s get baking!

What You’ll Need (Spoiler: It’s All Chill)

Raid your kitchen—no fancy gear required:

The Goods:

• 4-5 ripe peaches (smell the stem—if it’s sweet, you’re winning)
• Flour, butter, sugar (the holy trinity of “I can’t believe I made this”)
• Cinnamon (for that “grandma’s secret ingredient” vibe)
• 1 egg (just one—we’re not feeding a soccer team)

Tools You Already Own:

• Rolling pin (or a wine bottle—we don’t judge)
• Baking sheet (foil optional for lazy cleanup)
• Fork (for crimping and pretending you’re a pastry artiste)

Let’s Do This (Step-by-Step, Zero Stress)

1. Peach Prep: The Lazy Way
   • Dunk peaches in boiling water for 30 seconds → ice bath. Skins slide right off! ✨
   • Dice ’em, toss with ¼ cup sugar + 1 tsp cinnamon. Let them get juicy while you scroll TikTok.
2. Dough Time: Keep It Cool, Baby
   • Mix 2 cups flour + ½ tsp salt. Cut in ¾ cup COLD butter (pea-sized crumbs).
   • Add ice water 1 tbsp at a time until dough clings. Don’t overmix—it’s not a breakup text.
   • Chill dough 30 mins (perfect for stalking your ex’s vacation pics).
3. Assembly Line of Delish:
   • Roll dough to ⅛” thick. Use a bowl to cut circles (or freehand—chaotic energy welcome).
   • Plop peach filling on one half. Fold, crimp edges with a fork (stab aggressively—it’s therapeutic).
   • Brush with beaten egg + sprinkle sugar like you’re 12 at a cupcake party.
4. Bake to Glory:
   • 375°F for 25-30 mins. They’re done when golden and your kitchen smells like a Disney movie. Try not to eat them all in one sitting.

Pro Tips (From My Kitchen Disasters)

• Peach Panic? Use frozen peaches! Thaw, drain, pretend they’re fancy.
• Leaky Pies? You overstuffed, you eager beaver. Leave a pinky’s space at the edge.
• Crust Tough as Your Ex? You overworked it. Gentle hands, friend.

Serving Ideas (Because ~Vibes~ Matter)

• Picnic Flex: Pack ’em in a basket with lemonade. Instant Martha Stewart points.
• Extra AF: Add vanilla ice cream and call it “artisanal.”
• Midnight Snack: Eat straight from the fridge, no plate needed. We’ve all been there.

FAQs (You Know You’ll Google These)

Q: Can I use store-bought dough?
A: Heck yes! Sprinkle cinnamon sugar on top and no one will know.

Q: Why did my pie explode like a confetti cannon?
A: You forgot to crimp the edges, didn’t you? Fork stabs = flavor locks.

Q: Gluten-free?
A: Swap in GF flour + ½ tsp xanthan gum. Crust might crumble, but taste > perfection.

Q: How long do these keep?
A: 2 days on the counter (hide from roommates). Freeze unbaked for future cravings.

Why These Pies Own Summer

I brought these to a beach bonfire last week. My friend’s toddler tried to trade her juice box for one. Toddler-approved = life-approved. The flaky crust, the gooey peaches, that sugar crunch? Pure joy in every bite.

So blast your summer playlist, embrace the flour mess, and bake these bad boys. Summer’s fleeting—but these pies? They’re forever.

P.S. Burnt the first batch? Call them “campfire pies” and drown ’em in caramel. Chaos is delicious. 😎