Peach Hand Pies

Growing up, I never understood why people loved pie, it isn’t a chocolate cake, which I loved. But now that I have gotten older I love the simplicity of a fruit pie and my all time favorite is Peach Pie. Want to make it better, make it portable, I mean really it was bound to happen, we can take our phones anywhere.


2 boxes (14.1 oz each) refrigerated pie crust
1 can (21 oz) peach pie filling (or you can make your own if peaches are in season)
1 tsp Saigon Cinnamon
2-1/2 Cups powdered sugar
1/4 Cup milk
1/2 tsp Almond Extract
1 egg white, beaten


Preheat oven to 425°F. Remove store-bought pie crusts from package and allow to come to room temperature while you prepare the peach pie filling.

Dump canned (or homemade) pie filling in a shallow bowl and dice the peach chunks, using a fork and knife (when you are done, you want them to be small pieces of peach). Add in the ground cinnamon and mix until blended. Set aside.

Unroll the pie crusts and cut 6 circles from each crust, using a 4-inch biscuit cutter. You may have to re-roll the scraps to get enough dough for the 6th circle.

Drop 1 Tbsp of the spiced peach pie filling into the center of each pie crust dough circle. Fold the circle in half and pinch edges together completely around the outside edges, “trapping” the pie filling inside. Fold the pinched edges of the dough over and press with the tines of a fork to seal tightly. Poke upper surface of the hand pie with fork once, to allow steam to vent and prevent bursting while the pie bakes.

Beat the single egg white in a small bowl until it is frothy. Brush beaten egg white over the tops of each hand pie. Bake on a parchment paper-lined baking sheet (close together, 1 inch apart, but not touching) for about 15 minutes, until crust is browned.

While pies are baking, whisk together the powdered sugar, almond extract and milk until mixture is smooth. Remove the cooked pies from the baking sheet and drop each, one at a time, (while still warm) into the glaze, coating the hand pie completely. Use two forks to carefully flip the pies around in the glaze and remove carefully. Return each pie to the parchment paper and allow the glaze to set (about 5 minutes) before serving. ENJOY!

adapted from