Summery Peach Hand Pies

Summery Peach Hand Pies - because nothing says summer like ripe, juicy peaches layered between flakey buttery puffed pastry!


So I must admit, peach pie and I have somewhat of a tumultuous past! When Aaron and I first started dating I quickly found out that it was his favourite type of pie, so being the great girlfriend that I was I figured I would make him one. I mean, how hard could it be right?

Now while I grew up cooking quite a bit apparently this was a lesson that I missed, because I figured that frozen pie dough and canned pie filling would thrill him! Needless to say, the reaction that I received was less than enthusiastic. Looking back I actually question if I used peach pie filling or canned peaches, so the reaction was most likely valid, but at the time I felt it was highly dramatic.

So needless to say my peach pie game has needed to be upped many many levels, and when I don’t want to make a full pie these hand pies are the perfect quick alternative.

Now the pie filling that I use for this is super versitile and goes really well on top of yoghurt, ice cream or oatmeal. I highly recommend making a big batch and keeping it in the fridge for some peach goodness any time of the day!


prep time 20 minutes

cook time 25 minutes

total time 45 minutes

servings 6


3/4 cup white sugar

1/4 cup corn starch

3/4 cup water

6 peaches sliced

1 tsp vanilla

2 sheets puffed pastry

1 egg beaten


In a small saucepan whisk together sugar, corn starch and water. Turn heat to low/medium and cook until the glaze begins to thicken - being sure to whisk constantly.

Add in the peaches and stir until they are coated by the glaze. Remove from the heat and stir in the vanilla. Set aside and allow to cool.

Preheat oven to 350. On a large cutting board place your sheets up puffed pastry and cut each sheet into 6 rectangles. Place a large spoonful of filling onto 6 of your rectangles then cover with remaining puffed pastry. Use a fork to seal the edges then place on a parchment lined baking sheet.

Brush each hand pie with egg wash then bake for 25 minutes or until pastry is golden brown. Allow to cool for 5 minutes before transferring to a cooking rack.