Peach Pie Pocket Recipe
Peach
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!
The pie-making classic named one of 2016’s best cookbooks by NPR, Oprah.com, USA Today, Bon Appétit, Cosmopolitan and more.
“A new baking bible.” ―Wall Street Journal
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

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

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.
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
The Cuisinart DFP-14BCNY custom food Processor has an extra-large Feed tube that holds whole fruits and vegetables. Features a 14-Cup work bowl, 4mm stainless steel Medium slicing disc, stainless steel shredding disc, and chopping/mixing blade. Includes a spatula and recipe book.
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

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
A warm and stylish Southern cookbook, from the owners of the beloved Nashville-based The Peach Truck, celebrating all things peach in 100 fresh and flavorful recipes.
Homemade Pie Crust - Part One of Peach Pie Pocket Recipe - *skip if using Pillsbury Pie Crust
📖 Recipe
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
Peach Pie Filling - Part Two of Peach Pie Pocket Recipe
📖 Recipe
Peach Hand Pies - Peach Pie Filling
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
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
More Fresh Peach Recipes You May Like:


These look yummy! I think I'd get something for the kitchen!
These look scrumptious, and I'm so hungry!!! Pinned for later!
These look amazing and your pictures are gorgeous!! Pinned!
DELICIOUS !!! Pinned & shared...
I would love to win and buy something I otherwise wouldn't for myself! Hope I win 🙂
Yummy!! These sound so good and perfect for fall. xo
Oh my goodness! Those are the most delicious looking pies I've ever seen!!! thanks for the idea to do hand pies!!! xo
ooooo girl, i have a bunch of peaches that are calling my name for this!!! yum yum yum! and i love using my food processor for stuff like this!
These look SO good. I'm so hungry now!
OMG Mary Beth this is amazing! Gorgeous and I'm sure it tastes even better!
i would buy the Emeril's 18-Pc Cutlery Set, i really need some new knives!
pryfamily5@gmail.com
i tweeted https://twitter.com/DaPryz/status/638510800026644480
pryfamily5@gmail.com
6-Cubby Double Deep Cabinet
is what id get love your post
Thank you, Carol! 🙂
Oh your Peach Pies look so good! Carter would love those! I would love to put it towards the Ginny's Brand 22-Piece Dotted Cookware! That is so cute and we really need a new set.
I shared on Twitter
https://twitter.com/ilovemybeagle22/status/639180115901976576
I would get the Set of 3 Rooster Chalkboard Canisters
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