Peach Hand Pies
Sweet peach cobbler hand pies feature a from-scratch fresh peach filling, perfect as a delightful snack or dessert.
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Instructions
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Preheat oven to 425 F.
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Unroll pie crusts and allow them to relax for 15 minutes.
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Wash, pit, and roughly chop the peaches.
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Combine chopped peaches, granulated sugar, brown sugar, cinnamon, lemon juice, salt, and nutmeg in a bowl; macerate for 15 minutes.
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Slightly roll out pie crusts, then cut 16 four-inch circles using a cutter, re-rolling any excess dough as needed.
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Process the peach mixture into a chunky purée, then strain it to remove and reserve the excess juice.
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Whip an egg white until foamy.
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Roll each dough circle thinner, place filling in the center, and brush egg white on one half of the edge.
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Fold the circle in half, push the filling toward the fold, and press the edge to seal.
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Seal the edge by folding it back and pressing with a fork. Arrange pies on a parchment-lined baking sheet.
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Vent the top of each pie with a fork and brush with egg white.
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Bake for 13 to 15 minutes until golden brown, then transfer to a wire rack to cool.
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Whisk confectioners' sugar, milk, and 1 tablespoon of the reserved peach juice to create a smooth glaze.
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After 5 minutes of cooling, pour the glaze over each pie and allow it to set completely.