These Peach Hand Pies are the perfect treat to whip up! You’ll adore this handheld dessert that comes together very easily; store-bought pie crust, a homemade peach filling, and finished with a crust of warm cinnamon sugar. So cozy, so delicious!

peach hand pie with sliced peaches around it on parchment paper

Peeps, I’m super geeked about this new recipe! These adorable, mini peach hand pies are so much fun…and more importantly, hella tasty! They do not last long whenever I make them, everyone is obsessed. Full-sized desserts are fun and all, but there’s something about individual-sized desserts that have me, ha!

Peach Hand Pies, Y’all!!! 🍑

These peach hand pies are peach cobbler-inspired with a homemade, rich peach filling and crisp pie crust. A true Southern classic like my skillet peach cobbler or these peach cobbler cinnamon rolls– 🙌🏾. A hand pie has all the elements involved just like a traditional pie but make it handheld and compact.

More BBR desserts you’ll love: sweet potato pound cake, these festive funfetti pudding cookies, this lemon meringue pie, my fave brown butter krispie treats, these praline sticky buns, or maybe this easy apple crisp, drool.

peach hand pies with sliced peaches on brown parchment paper

Ingredients To Make These Hand Pies

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Refrigerated pie crust: Store-bought and can be found in your local grocery stores; in the area where they have the canned biscuits and butter. I usually buy the Pillsbury pie crusts and they come in a 2-count box.
  • Frozen sliced peaches: This one is another store-bought item. I prefer to use frozen peaches because, to me, they fair better than fresh.
  • Butter: In the peach filling, for richness…#butterbeready!
  • Brown sugar: Anything peach pie-related needs that brown suga, no debates.
  • Vanilla essence: I’m team vanilla bean paste, but you can use vanilla extract.
  • Spices: Salt, cinnamon, nutmeg, and cardamom…love these warm notes!
  • Lemon juice: A touch of acidity to balance out the peach filling flavors.
  • Cornstarch: Helps to thicken the filling before assembling the hand pies.
  • For the hand pie assembly: One egg (for egg wash), sugar, and cinnamon.

⇢ These peach hand pies whip up with a quickness and are so simple to bring together, yet they have that bakery-style vibe, swoon. We like to say that they resemble a cross between a classic pop tart and a cozy peach pie!

peach cobbler filling in white saucepan with orange mini spatula

How To Make Peach Pie Filling 😍

(Note: please see the recipe card directly below for the complete written instructions.)

Whew, I love this peach pie filling, y’all…and so will you! For starters, you need only a saucepan. Add the frozen peaches into the pan and gently toss, the peaches will begin to release its juices. Next, add in the butter along with the brown sugar, vanilla, cinnamon, nutmeg, cardamom, lemon juice, and salt.

Continue cooking the mixture until the peaches are soft and tender. Once achieved, I like to use a potato masher (or similar vessel) to gently smash the peaches into a finer consistency. Since these are small hand pies, we don’t want extra-large peach chunks. The mixture will be juicy, at this point add in the slurry (cornstarch mixture) to help it thicken some. Then set aside to cool.

Frozen Peaches: A Southern Fave (Shhh)

INGREDIENT SPOTLIGHT: Peaches! Even with using frozen peaches, that peach flavor does not miss a beat. Frozen peaches (not canned peaches) are often harvested at peak freshness. They’re bright and juicy and they come already peeled, pitted, and sliced. A true Southern cook will always sing the praises of fresh peaches, yes, but frozen peaches are a staple, too:

  • They’re available year-round and are also reliable when it comes to taste. Some fresh peaches, depending on their harvest, can differ in taste.
  • Frozen peaches also make for a great peach filling…they’re less temperamental and cook up better than fresh peaches (texture-wise), imo.
  • Freezing fruit allows for the cells to break down and yield the juiciest fruit!

How To Make Peach Hand Pies

(Note: please see the recipe card directly below for the complete written instructions.)

You’ll love how these peach hand pies come together in perfect harmony!

  1. After that gorgeous peach filling has cooled down some, let’s assemble our hand pies. The refrigerated pie crust is so easy to work with; carefully unroll it and lay it out onto a piece of parchment paper to prevent any sticking.
  2. Next, you’ll need a round cutter (I use a 3.5″ one) to stamp out your circles. Scraps can be collected and re-rolled. Once you have the circles, place half of them onto a baking sheet. Top each circle with some of the filling and coat the edges with the egg wash. Make a slit in the other half of pie crusts and place on top of the filling, then brush with the egg wash.
  3. Lastly, sprinkle the peach hand pies with cinnamon sugar and bake! Let the pies cool down some after baking. Then enjoy as is…or my favorite way, with some vanilla bean ice cream! Try and eat only one of ’em, ha!

⇢ These peach hand pies have a flaky pie crust, a juicy and perfectly spiced filling, and a cinnamon sugar crust…a dessert that everyone will get hype for!

peach hand pies on parchment paper

Ingredient Substitutions, Tips + Tricks, & FAQs

As with many recipes, you may have additional questions regarding things to do (or change) for these peach hand pies. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra tidbits in case you need ’em:

  • Can I use fresh/canned peaches? The texture when using fresh peaches ends up mushier, almost jam-like. Frozen peaches allow for the peaches to still hold their shape with a bite. Canned peaches are technically cooked; thus I do not recommend using them. Go for frozen for the best results!
  • I don’t have a round cutter. No worries at all! Just use a mason jar lid or the top of a glass- literally any comparable vessel that will get the job done.
  • Can I make this recipe gluten-free? It can be done if you can find store-bought, gluten-free refrigerated pie crust. Otherwise, you can make a batch of homemade pie dough using gf flour to have these pies fit your needs.
  • Can I make these hand pies ahead? Yes! Go ahead and fill/assemble/crimp the peach hand pies, but don’t use the egg wash or cinnamon sugar finish. Transfer them into an airtight container and keep in the fridge for 1-2 days. When ready to bake, brush with the egg wash, sprinkle with cinnamon sugar; and bake as directed in the recipe card, below.
peach hand pies with vanilla ice cream scoops

How To Store Peach Hand Pies

Keep leftover peach hand pies inside of an airtight container. They’ll keep on the counter at room temperature for 2-3 days. ⇢ I like to pop them in the microwave for a few seconds to get those insides nice and warm again, totally optional (but gahhh!). Alternatively, store them inside of the fridge to last a bit longer, about 5 days. I don’t recommend freezing these hand pies.

The Best Peach Hand Pies…You’ll Love Them ♡

  • SO EASY– You’ll love how simple this recipe is! Since we’re using refrigerated pie crust, that cuts out a chunk of work. The scratch-made, peach filling is also a breeze to bring together (and so good!).
  • FLAVORFUL– Yes, these peach hand pies are ridiculously easy to make AND they’re loaded with flavor. Juicy, all-natural peach flavor and warm spices like cinnamon, nutmeg, and cardamom with that flaky pie crust.
  • PERFECT FESTIVE TREAT– These hand pies are thee dessert to make for your next gathering, holiday-inspired table, or whenever tbh. They’re def the cutest and tastiest lil’ showstopper, everyone will love them!
peach hand pies with sliced peaches on parchment paper

Friends, you need these Peach Hand Pies in ya life! They’re the sweetest little bake you could make. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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peach cobbler hand pies with sliced peaches on brown parchment paper

Peach Hand Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Southern


These Peach Hand Pies are the perfect treat to whip up! You’ll adore this handheld dessert that comes together very easily; store-bought pie crust, a homemade peach filling, and finished with a crust of warm cinnamon sugar. So cozy, so delicious!


  • 1 package store-bought refrigerated pie crust (2-count)
  • 16-ounce (1 lb) bag frozen sliced peaches
  • 2 tablespoons unsalted butter
  • 1/4 cup packed light or dark brown sugar
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon freshly squeezed lemon juice
  • pinch of salt
  • 1 teaspoon cornstarch, mixed with 1 tablespoon water
  • vanilla bean ice cream, for serving- optional

For the hand pie assembly:

  • 1 large egg, mixed with 1 tablespoon water (egg wash)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 400°F. Position the oven rack into the center of the oven. Then line a large baking sheet with parchment paper, foil, or a silpat liner and set the baking sheet aside.
  2. Take the pie crust out of the refrigerator and rest on the counter to come up to room temperature while you prepare the peach filling.
  3. In a medium-sized saucepan over medium heat, add in the frozen peaches. Toss the peaches together, every so often, until they begin to release their juices, about 5-6 minutes. 
  4. Add in the butter and continue cooking/stirring until the butter has melted through, about 2-3 minutes. Then sprinkle in the brown sugar, vanilla bean paste/extract, cinnamon, nutmeg, cardamom, lemon juice, and salt. Stir the peach mixture together to fully combine and continue cooking, stirring often, until the peaches are soft and tender, about 10-15 minutes.
  5. Use a potato masher (or similar vessel) to gently mash the sliced peaches into a finer consistency. Careful not to over-mash, just enough to break down any remaining large chunks of peaches.
  6. The peach filling mixture should be very juicy. Add in the cornstarch slurry and stir together to combine with the filling- let stand for another 1-2 minutes over the heat. Then remove the saucepan from heat to cool down, the peach filling should be thickened at this point.
  7. On a lightly floured surface or on top of a piece of parchment paper, roll out the pie crust. If needed, smooth out the crusts with a rolling pin. Then use a 3.5-inch round cutter to cut out circles. You should be able to cut out about 8-10 circles per sheet of pie crust dough- scraps can be collected and then re-rolled to make more.
  8. Place the first round of dough circles onto the prepared baking sheet. Use a knife to cut a slit(s) into the center of the second round of circles (these will be used for the top pieces), then set aside.
  9. Gather a tablespoon of the cool filling and place on top of each circle of pie crust. Brush the outer border of each one with a bit of the egg wash. Then place the top, slit pieces of pie crust directly on top. Carefully press/stretch the top pieces snuggly on to sandwich the hand pies together. Then use a fork to crimp the edges and brush the entire top surface with the egg wash.
  10. Repeat the process until all the hand pies have been assembled with the peach filling and brushed with the egg wash.
  11. In a small bowl, whisk the granulated sugar and cinnamon together. Evenly sprinkle the cinnamon sugar over the tops of each hand pie, be as generous or light with it as you’d like.
  12. Bake the hand pies for 12-15 minutes. Let the hand pies cool down for about 5 minutes. Then serve the peach hand pies immediately- with vanilla ice cream, if desired. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.