Crispy, golden hand pies filled with juicy peach filling and topped with a glossy glaze—perfect for summer snacking or easy entertaining.

Why You’ll Love This Recipe

Peach Hand Pies are the ultimate grab-and-go dessert. They’re quick to make with store-bought pie crust and canned peach filling, yet taste homemade and nostalgic. Fried until perfectly golden and drizzled with a simple glaze, these mini pies deliver flaky crunch and fruity sweetness in every bite.

Whether served warm at a picnic or packed for a lunchbox treat, they never disappoint.

Ingredients

For the Hand Pies:

• 1 (21 oz) can peach pie filling

• 1 package refrigerated pie crust (usually includes 2 crusts)

• Vegetable oil for frying

For the Glaze:

• ½ cup powdered sugar

• 1 teaspoon corn syrup

• 1 tablespoon water

Step-by-Step Directions

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 hand pies

1. In a deep, heavy pot, heat 4–5 inches of vegetable oil to 375°F (190°C) using a thermometer.
2. Roll out the refrigerated pie crust on a lightly floured surface. Use a 5–6 inch bowl to trace and cut out 6 circles.
3. Place about 2 tablespoons of peach pie filling in the center of each dough circle.
4. Moisten the edges with water, fold each round in half, and crimp the edges with a fork to seal tightly.
5. In a small bowl, whisk together powdered sugar, corn syrup, and water to form a smooth glaze. Cover with a damp paper towel to keep from drying out.
6. Fry one hand pie at a time for 2–3 minutes until deep golden brown, flipping halfway through if needed.
7. Remove from oil and transfer to a paper towel–lined plate to drain excess oil.
8. While still warm, brush glaze on both sides of each hand pie and place on a wire rack.
9. Repeat with remaining pies. Let glaze set before serving.

Serving Ideas

• Serve with vanilla ice cream for a full dessert experience.

• Pack in lunchboxes or take along on summer picnics.

• Drizzle with extra glaze or sprinkle with cinnamon sugar while warm.

• Pair with a cold glass of sweet tea or lemonade.

Tips & Variations

• Use fresh peaches: Substitute homemade filling if you prefer fresh fruit.

• Bake instead of fry: Brush pies with egg wash and bake at 400°F for 18–22 minutes.

• Add spice: Mix in a pinch of cinnamon or nutmeg to the filling for extra warmth.

• Make ahead: Assemble pies and refrigerate for up to 1 day before frying.

Frequently Asked Questions

Can I use homemade pie crust?

Yes! Homemade crust works well—just be sure it’s rolled thin enough to crisp during frying.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Do I have to glaze them?

No, but the glaze adds a lovely finish. You could also dust with powdered sugar instead.

How do I store leftovers?

Store cooled pies in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for best texture.

Final Thoughts

Peach Hand Pies are everything you want in a summer dessert—easy, portable, and packed with sweet, fruity goodness. With crispy golden crusts and a light glaze, they’re sure to become a warm-weather favorite.

Whether you’re frying up a quick batch for guests or treating yourself on a slow afternoon, this recipe hits the spot every time.