How to Make Peach Hand Pies

Unroll the refrigerated pie crusts on a flat surface, ensuring they are smooth and free of wrinkles. Using a round cutter or a cup, cut out small circles from the dough (about 4 inches in diameter). You can use the scraps to form a few more circles, but avoid overworking the dough to keep it flaky.

Place a spoonful of the peach mixture into the center of each pie crust circle. Be careful not to overfill. This can cause the pies to burst open during baking. Fold the crust over the filling to create a half-moon shape. Press the edges tightly using your fingers or a fork to seal them. Make small slits on top of each pie to allow steam to escape while baking.

Preheat your oven to 190°C (375°F). Allow the oven to fully reach temperature before placing the pies inside to ensure even baking.

Place the assembled hand pies on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the crusts are golden brown and crispy. Keep an eye on them to avoid burning, especially around the edges. The pies should puff up slightly and turn a light golden color.

Remove the hand pies from the oven and let them cool on a wire rack for a few minutes. This will allow the filling to set and prevent it from oozing out when you bite into it. Serve warm or at room temperature.

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