|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 16g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy the delicious taste of peach cobbler in a convenient hand pie. The peach cobbler hand pie recipe is fun and easy to make using refrigerated pie crusts. They're folded in half-moons, baked until golden, then drizzled with a powdered sugar glaze.
The hand pie filling is made with fresh peaches that are macerated in a combination of sugar, cinnamon, and nutmeg for that classic cobbler taste. Traditional peach pies and cobblers often use cornstarch to thicken the filling when it's heated. These hand pies use a no-cook filling, which takes less time, but it also needs to be strained and as dry as possible when shaping the pies. To put that sweet juice to good use, a little is added to the glaze for extra flavor.
If you're not going to eat them right away, add the glaze up to a couple of hours before serving so the pies stay crisp. They're perfect for a sweet snack or a light summer dessert.
2 9-inch store-bought or homemade pie crusts, thawed if needed
2 to 3 fresh peaches (about 1 pound)
1/4 cup granulated sugar
2 tablespoons brown sugar, firmly packed
1 teaspoon ground cinnamon
1 teaspoon freshly-squeezed lemon juice
1 pinch kosher salt
1 pinch nutmeg, optional
1 large egg white
1 cup confectioners' sugar
1/8 cup whole milk
Gather the ingredients.
Unroll the pie crusts onto a work surface and let them relax for about 15 minutes.
Wash the peaches, remove the pits, and roughly chop.
In a medium mixing bowl, add the chopped peaches, granulated and brown sugars, cinnamon, lemon juice, salt, and nutmeg (if using). Toss to combine and set aside to macerate for 15 minutes.
Preheat the oven to 425 F. Roll the pie crust out slightly. Use a 4-inch round biscuit or cookie cutter to cut 6 circles from each crust. Reroll the excess dough to the same thickness to produce 4 more circles for 16 total.
Working in a few batches, transfer the peach mixture to a food chopper, processor, or blender. Pulse in short intervals to produce a chunky purée, scraping down the sides as needed. Strain the peach purée through a fine-mesh strainer set over a bowl to remove the excess juice (reserve the juice).
In a small bowl, whip the egg white until foamy.
Roll each circle a little thinner (about 1/2-inch larger). Using a 1-inch cookie scoop or tablespoon, place peach filling into the center of the circle. Brush egg white on half of the dough's edge.
Carefully fold the circle in half; use a small fork to push the filling toward the fold so it doesn't squeeze out the front. Press on the edge to seal.
Fold the edge back onto itself, sealing it with the fork tines. Set aside on a parchment-lined baking sheet while you form the rest of the hand pies.
Poke a fork into the top of each pie to vent, then brush with the egg white.
Bake in the preheated oven for 13 to 15 minutes, until golden brown and crispy on top. Transfer to a wire rack set over parchment paper to cool.
In a small bowl, whisk the confectioners' sugar and milk until a smooth glaze is formed. For flavor, add 1 tablespoon of the strained peach juice as well.
Once the pies have cooled for about 5 minutes, pour the glaze over each pie. Let the glaze set and the pies cool completely.
Serve and enjoy.
How to Store and Freeze
- The glaze sets up within two hours but will not harden completely, so don't stack the glazed hand pies.
- Once glazed, the hand pies will keep well in the refrigerator for a day, after which the glaze will start to make them soggy. Unglazed, they can be stored covered at room temperature for a week.
- You can refrigerate the glaze alone in an airtight container, then let it come to room temp, stir briefly, and drizzle over the pies before eating. If it's a little too thick, add a splash of milk; more confectioners' sugar will thicken the glaze.
- Unbaked hand pies can be frozen for up to three months: Place in a single layer on a tray until frozen, then transfer to a freezer bag or container. Thaw in the fridge overnight and let them reach room temperature before baking.
- Use about two cups of canned or frozen (and thawed) peaches for the filling if you prefer. Because they're softer and wetter, the filling benefits from a thickener. Chop the peaches and add one tablespoon of cornstarch along with the sugars and spices. Simmer the mix in a saucepan over low heat for about 30 minutes, stirring occasionally, until thick. Let cool completely before making the pies.
- For a flakier hand pie, use puff pastry. With this type of dough, it works best to cut squares and shape the pies into a triangular turnover.
Do Peaches Need to Be Peeled for Pie?
Fresh peaches do not have to be peeled before baking the fruit into pies and cobblers. The skin adds a little texture to pie fillings and provides extra fiber and antioxidants. Peach skin is safe to eat; just be sure to wash the whole peach well before cutting. You can blanch and peel the peaches if you prefer.
What Are the Best Peaches for Pies?
There are many varieties of peaches that work well for pies. The common yellow-fleshed peach is a good choice, and clingstone peaches are particularly well-suited to baking. Try a few different varieties in the hand pies to explore the subtle differences in taste and texture.