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Flaky Mini Peach Hand Pies Recipe Easy Homemade Cinnamon Sugar Crust

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These flaky mini peach hand pies feature a buttery cinnamon sugar crust and juicy peach filling, perfect for a quick, crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g), sifted
  • 1 cup unsalted butter (227 g), cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • ½ teaspoon salt
  • 5 to 7 tablespoons ice water, cold
  • 3 tablespoons cinnamon sugar (1 tablespoon ground cinnamon mixed with 2 tablespoons sugar) for sprinkling
  • 3 cups fresh peaches (about 4 medium), peeled and diced
  • ¼ cup granulated sugar (50 g)
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 5 minutes).
  2. Drizzle 5 tablespoons ice water over mixture and gently fold with a fork. Add more water, 1 tablespoon at a time, until dough just comes together when pressed. Avoid overworking (2-3 minutes).
  3. Turn dough onto a lightly floured surface, knead gently into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  4. In a medium bowl, combine diced peaches, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and vanilla extract. Stir gently and let sit for 10 minutes to macerate and thicken.
  5. Roll dough on a floured surface to about ⅛-inch (3 mm) thickness. Cut out circles using a 4-inch (10 cm) biscuit cutter and transfer to a parchment-lined baking sheet (yields 12-14 circles).
  6. Place about 1 tablespoon of peach filling in the center of each dough circle. Brush edges with beaten egg, fold dough over to form a half-moon, and press edges firmly with a fork to seal.
  7. Brush tops of each pie with egg wash and sprinkle generously with cinnamon sugar mixture.
  8. Preheat oven to 375°F (190°C). Bake pies for 20-25 minutes until golden brown and bubbling. Watch carefully to avoid burning.
  9. Transfer pies to a wire rack and cool for at least 10 minutes before serving.

Notes

Keep everything cold when making the dough to ensure flakiness. Don’t skip the egg wash for a golden shine and to help cinnamon sugar stick. Avoid overfilling pies to prevent leaking. Bake on the middle rack for even heat. Tent with foil if browning too fast. Dough can be made up to 2 days ahead. For gluten-free, use gluten-free flour blend and coconut oil instead of butter. Peaches can be substituted with nectarines or plums.

Nutrition

Keywords: mini peach hand pies, cinnamon sugar crust, flaky crust, peach dessert, easy hand pies, homemade hand pies, peach recipes, quick dessert

Find it online: https://twirltaste.com/flaky-mini-peach-hand-pies-recipe-easy-homemade-cinnamon-sugar-crust/