Pies and Tarts

Mini Peach Hand Pies

Fall is quickly approaching and all I can think about are peaches. There’s nothing like biting into a fresh and juicy peach, but let’s face it, it may be better stuffed into pie crust! These Mini Peach Hand Pies may be your next go-to and we don’t blame you.

These little pies are light and buttery, stuffed with a soft and spiced peach filling, not to mention they are suuuper easy!

What is a hand pie?

A hand pie is just a little pie with filling stuffed in between 2 crust edges. A warm filling is spooned on top of one crust and sealed with another. Lastly, it’s brushed with buttermilk or an egg and sprinkled with sanding sugar. What’s not to love?

What’s in a hand pie?

Hand pies are usually stuffed with a fruit filling, so today we’re using a homemade peach filling! Let’s not forget the flaky, buttery crust that holds it all together.

I don’t know about you but I feel less guilty eating small things because I think they are “better” than big ones, even though you end up eating 4 anyway and so…

The flaky, buttery crust is only one of the best elements.

But, we can’t forget about that bourbon peach filling! Warm fruit, spiced bourbon, and a few hints of cinnamon… yummmm. If anything says fall flavors, it’s this!

If only you could smell the warm peach aromas floating in our kitchen right now.

After all of that, there’s still more for these delicious pies. It’s time to roll the dough and fill these suckers up with a hefty scoop of peach filling!

There’s something so relaxing about baking, but especially when it comes to fall dessert. Maybe it’s the warm flavors and comfort style food, or just baking in general.

Lastly, these little pies get brushed with buttermilk and a little sprinkle of sanding sugar for that nice, crisp snap after baking.

For more fall and peach desserts, check out some of our favorites below.

Mini peach Hand Pies

Recipe by Gillian VolzCourse: PieCuisine: DessertDifficulty: Easy


Prep time


Cooking time



Spiced, bourbon peach filling stuffed in between 2 flaky layers of crust. What says the beginning of Fall more than this?


  • Crust
  • 2 cups flour

  • 1 tsp salt

  • 1 egg, beaten

  • 1 tbsp sugar

  • 1/4 cup ice water

  • 1/2 tsp white vinegar*

  • 12 tbsp cold butter, cubed

  • Peach Filling
  • 4 peaches, peeled and diced

  • 2 tbsp bourbon (optional)

  • 3 tbsp brown sugar

  • 1 tsp ground cinnamon

  • 1/4 cup buttermilk

  • Cinnamon Glaze
  • 3/4 cup powdered sugar

  • 2 tsp milk

  • 1 tsp ground cinnamon


  • Start by whisking together your flour, sugar, and salt in a medium bowl. After it has been whisked, add in the egg, water, and vinegar and fully combine.
  • Add the cubed butter and cut it into the dough using a fork, pastry cutter, or your hands. Once the dough has been fully mixed, a crumble will appear, but still able to hold it’s shape. Tightly wrap the dough and chill for 30 minutes.
  • Next, let’s make the peach filling! Add the peaches, cinnamon, bourbon, and sugar to a medium pot on medium-low heat.
  • Cook the peaches for 7-10 minutes until the sugar turns into syrup and the mixture is bubbly. Continue stirring throughout, otherwise the filling could burn.
  • Once the filling is done, let is slightly cool. Set aside. Pre-heat the oven to 375 F.
  • Remove the dough from the fridge and roll the dough into 1/4″ thickness. Use a small circle cutter (about 2″ in diameter) to cut the dough.
  • Scoop a small amount of filling into the middle of one circle and then place another on top. Seal the edges with a fork. Brush the top with buttermilk and then lightly sprinkle with sanding sugar. Repeat this for all of the pies.
  • Place the pies on a cookie sheet lined with parchment paper and bake for 20-23 minutes until golden.
  • Once the pies are cooled, whisk together all the glaze ingredients and drizzle over the pies.
  • Ta-da!


  • *The vinegar will make the crust flakier and more delicious!

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