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

Peach Hand Pies from cupcakesandcrinoline.com

 

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!

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!

Peach Pie Pocket Recipe -Peach Hand Pies

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.

Peach Pie Pocket Recipe deep fried and coated with powdered sugar

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

3/4 cup cold shortening

1 egg lightly beaten

4 to 6 tablespoons ice water

1 teaspoon white vinegarPeach pie dough in food processor

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 Pocket Pie Recipe -Peach Pie ingredients on cutting board

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

Peach Pie Pocket Recipe - peaches in sauce

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.

Peach Pie Pocket Recipe - pie filling on cookie cutter pie crust

Roll dough to 1/8 to 1/4 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.  😉

Peach Pie Pocket Recipe - Small individual serving homemade peach pies

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.

Peach Pie Pocket Recipe - Homemade peach pies ready for the oven

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!).

Peach Pie Pocket Recipe - Fresh peach pies with powdered sugar

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

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

Perfect hand-sized peach pies- pie filling in the middle of individual-sized crust.

Homemade Pie Crust

Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: homemade piecrust, piecrust
Servings: 6
Calories: 464kcal
Author: Mary Beth

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 3/4 cup cold shortening
  • 1 egg lightly beaten
  • 4-6 tbsp ice water
  • 1 tsp 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.

Peach Pie Filling – Part Two of Peach Pie Pocket Recipe

Homemade Peach Pies from cupcakesandcrinoline.com

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 Pin Rate
Servings: 6
Calories: 92kcal
Author: Mary Beth

Ingredients

  • 1 peach medium, soft
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 1 tsp lemon juice
  • 1 tsp ground cinnamon
  • Vegetable Oil for Frying
  • 1 tbsp 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 1/8 to 1/4 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. 

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Peach Pie Pocket Recipe - Peach pies- small hand pies before baking and then after baking sprinkled with powdered sugar.

 

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