Peach Hand Pies

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Transform your ripe peaches into portable Peach Hand Pies featuring a perfectly cooked and juicy filling enveloped in a flaky, buttery pastry with a peach glaze drizzled on top.

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– fresh, ripe peaches – fresh lemon juice – cornstarch – granulated sugar – fresh nutmeg (just a pinch) – salt – vanilla and almond extract – butter pie crust

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Combine all the filling ingredients in a bowl and toss to coat. Let it sit for 5-10 minutes until the sugars are dissolved.

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Cook over medium heat until the filling is thick. Transfer to a shallow container and cool completely.

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Make the pie crust by hand, or optionally in a food processor.

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After chilling the pie crust, roll it out and cut out sixteen 4" circles.

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Place 1-2 tablespoons of the cooled filling in the center of the pastry.

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Top the filling with another circle of pastry and crimp the edges as desired.

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Chill the assembled hand pies before baking until the pastry is golden, about 30 minutes.

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Make a peach glaze and drizzle on top of cooled hand pies. Serve and enjoy!

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