BHG Delish Dish

Stirring Up Ideas In The Kitchen

peach hand pies

little peach pies with fresh peaches

Peaches are at their prime across the country right now, so if you see locally grown ones at a farm stand, farmer’s market, or the grocery store, scoop them up! We live in Iowa, so our local peaches are from Missouri and Colorado and they have been amazingly delicious lately. I tend to overbuy peaches when they are good, so I put a few to use in these Peach Pies as a family treat this past weekend.

freshly sliced peaches

Peaches should smell intensely peachy and should just slightly give when you pick them up—and make sure to keep them in a separate bag on the way home from the farmer’s market or store to avoid them becoming bruised. I used two very ripe peaches in this recipe as a simple substitution for the canned filling in the original recipe. I diced them and tossed with 2 teaspoons cornstarch and 2 teaspoons sugar. I let the fruit sit while I prepared the crust.

rolled and cut pastry dough with butter

I’m usually a little intimidated by pastry, especially when making little pastry sandwiches is involved, but this actually came together easier than I expected. I halved the recipe to make a smaller batch, added 1 teaspoon cinnamon, and used a stick of very cold butter instead of shortening with just 1-2 tablespoons of cold water. I also made it in the food processor, which helps the crust come together quickly and easily—you can tell when you’ve added enough water since it starts to obviously clump together. Once poured out, formed into a disc, and wrapped in plastic wrap, I let it chill in the fridge while I preheated the oven.

peach pies freshly baked from the oven

I used 1 heaping teaspoon filling in the smaller flower pies and 1 heaping tablespoon in the slightly larger pie pops and once I had everything assembled, chilled them again for 10 minutes in the fridge. The colder the pastry is when it goes into the oven, the better the results. I thought that the little hand pies would be easier for my daughter to eat than the pops and she adored the flower shape. She was barely awake from her afternoon nap when she grabbed one off the counter!

freshly baked peach pies shot overhead

The peach flavor is intense and the butter pastry is flaky and delicious. These little pies pair really well with a cold glass of milk, strong coffee, or vanilla ice cream, and they taste just as good the next day. I can’t wait to make this recipe again!

Get the full recipe for Peach Pies here.


If you are a reader of my blog then you know, rolling an even pie crust is a challenge for me. It’s like a cutting a straight line—I just can’t seem to get it down. With that in mind, I flipped the Roasted Peach and Butterscotch Sauce Pie from BHG’s new book Fresh, to hand pies to minimize my less-than-perfect pie rolling talent. Along with that I made them pops, because food on a stick is always fun—for real.

And if you decide to make these for the 4th of July, you can easily make them holiday- appropriate by using red, white and blue sticks.  Striped paper straws will work just as well. Just stick them in after the hand pies have baked and cooled. The ribbon isn’t necessary—the pies stay on the stick just fine—it’s there as a detail, a.k.a cute food embellishment.

For more pie ideas click here. And if you decide to flip one of the recipes to some hand pies or pie pops, come back and let the rest of us know how it turned out.


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