Peach Pie Pocket Recipe

Peach Pie Pocket Recipe! These Delicious Peach Hand Pies are perfect for one and remind me of the little pies I used to get at the grocery store when I was a kid. 

How-To make Individual-Serving Peach Pie Pockets

My Favorite Little Peach Pies

Peach pies are one of my favorite fruit pies.  I've made them in the past - always a traditional type of peach pie - but this time I decided to try something different - peach hand pies.  These are the perfect size for a treat or dessert, they're fun and so easy to make and they taste just as good the next day!

If peaches are your thing, you may like this 3 ingredient Cake Mix Peach Cobbler or these delicious Grilled Peaches with Fresh Berry Sauce!

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09/25/2023 12:14 am GMT

I Stink at Making Pie Crust

My oldest son helped me with the dough and this is a great way to get your kids in the kitchen.  He enjoyed the process and we loved the end result plus, he saw me struggling, I stink at making homemade pie crust, and I was thankful for his help but do NOT be intimidated. You can easily substitute Pillsbury Pie Crust or any ready-made pie crust to save time and frustration!

I made these a few weeks ago for a Sunday after-dinner dessert and my family wants them again.  I think with fall coming I'll try these with an apple pie filling and maybe even pumpkin pie filling.

This recipe is super easy to make and a great way to celebrate any occasion.  Now on to the easy recipe and if you would like a printable version with no pictures just click the bold red button on the next page then click the printer-friendly button on the bottom left corner.

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09/25/2023 12:21 am GMT

Hand Pie Dough:

3 cups all-purpose flour

1 teaspoon table salt

¾ cup cold shortening

1 egg lightly beaten

4 to 6 tablespoons ice water

1 teaspoon white vinegar

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09/25/2023 05:41 am GMT

Combine flour and salt in a bowl or the bowl of a food processor.  Next, add the shortening and pulse until a crumbly texture is achieved.  Combine the egg, 4 tablespoons ice water and vinegar and add this mixture to the food processor stirring until the dough forms into a ball and pulls away from the sides of your container.  Add more water if necessary.  Remove dough from the processor and shape into a disk.  Cover with plastic wrap and chill in refrigerator at least one hour.  I made mine a day ahead to save time and it was the perfect consistency.

Peach Pie Filling:

1 cup peeled and chopped fresh peach (approximately 1 medium peach)

2 tablespoons of granulated sugar

1 tablespoon brown sugar

1 tablespoon cornstarch

1 tablespoon butter

1 teaspoon fresh lemon juice

1 teaspoon ground cinnamon

Vegetable oil for frying

Powdered sugar for serving

Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan.  Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.

Remove from heat and allow to cool completely before moving on to the next step.

Roll dough to ⅛ to ¼ inch thickness on a lightly floured surface and cut into 4-inch rounds.  I used a small bowl as a template and cut around it to achieve this size.  You can also buy a cookie cutter in that size but I didn't have one handy and didn't want to spend the money so I improvised.  😉

Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle.  Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.

Pour oil into a Dutch oven and heat to 375°.  Fry the pies 2 to 3 at a time for 3 to 4 minutes until golden brown turning occasionally.  Drain on paper towels and sprinkle with powdered sugar.  Serve while warm (but truth be told these are also great the next day!).

Have you ever made hand pies before? I'm a newbie to this but I actually preferred it to a regular pie.

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09/25/2023 12:20 am GMT

Homemade Pie Crust - Part One of Peach Pie Pocket Recipe - *skip if using Pillsbury Pie Crust

📖 Recipe

Homemade Pie Crust

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup cold shortening
• 1 egg lightly beaten
• 4-6 tablespoon ice water
• 1 teaspoon white vinegar

Instructions

• Combine flour and salt in a bowl or the bowl of a food processor.  Next, add the shortening and pulse until a crumbly texture is achieved.  Combine the egg, 4 tablespoons ice water and vinegar and add this mixture to the food processor stirring until the dough forms into a ball and pulls away from the sides of your container.  Add more water if necessary.  Remove dough from the processor and shape into a disk.  Cover with plastic wrap and chill in refrigerator at least one hour.  I made mine a day ahead to save time and it was the perfect consistency.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 464kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 400mg | Potassium: 76mg | Fiber: 1g | Sugar: 0g | Vitamin A: 40IU | Calcium: 13mg | Iron: 3mg

Servings: 6

Calories: 464kcal

Author: Mary Beth

Peach Pie Filling - Part Two of Peach Pie Pocket Recipe

📖 Recipe

Peach Hand Pies - Peach Pie Filling

These Delicious Peach Hand Pies are perfect for one and remind me of the little pies I used to get at the grocery store. 

Print Recipe

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Ingredients

• 1 peach medium, soft
• 2 tablespoon granulated sugar
• 1 tbsp brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• Vegetable Oil for Frying
• 1 tablespoon powdered sugar for serving

Instructions

• Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan.  
• Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.
• Remove from heat and allow to cool completely before moving on to the next step.
• Roll dough to ⅛ to ¼ inch thickness on a lightly floured surface and cut into 4-inch rounds. I used a small bowl as a template and cut around it to achieve this size. You can also buy a cookie cutter in that size but I didn't have one handy and didn't want to spend the money so I improvised.
• Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle. Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.
• Pour oil into a Dutch oven and heat to 375°. Fry the pies 2 to 3 at a time for 3 to 4 minutes until golden brown turning occasionally. Drain on paper towels and sprinkle with powdered sugar. Serve while warm (but truth be told these are also great the next day!).

Notes

The recipe above is for the peach pie filling only. 

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Calories: 92kcal | Carbohydrates: 11g | Protein: 0g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 47mg | Fiber: 0g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg

Servings: 6

Calories: 92kcal

Author: Mary Beth

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