I’ve got a tasty treat for you today, Salted Caramel Peach Hand Pies! These little guys are perfect for summer picnics or anytime you crave something sweet and fruity. The combo of peaches and salted caramel makes them a real winner.
This recipe tackles messy fruit fillings, undercooked crusts, and uneven sweetness by delivering portable salted caramel peach hand pies with sturdy, flaky crusts.
You know how sometimes you want dessert but don’t want to deal with a big slice of pie? That’s where these hand pies come in. They’re a smaller, easier way to enjoy that delicious peach filling without the fuss of cutting and serving a whole pie. Plus, you can eat them on the go!
These hand pies are quick to whip up, taking just about 1 hour for prep and 31 minutes in the oven. Making the dough from scratch may sound intimidating, but I promise it’s easier than you think. With my step-by-step instructions, you’ll have delicious, golden-brown hand pies in no time.
If you love peach desserts, you might also enjoy making Peach Cobbler Dessert Pizza. If you try it, let me know what you think!
Why You Will Love This Recipe
- Buttery Texture : The homemade pie crust gives these hand pies a flaky, buttery texture that’s just really satisfying to bite into, way better than store-bought.
- Rich Flavor : With the combination of sweet peaches, cinnamon, and salted caramel, each hand pie bursts with flavor that balances sweetness and richness just right.
- Convenient and Portable : These mini hand pies are easy to hold and eat, making them a fantastic option for on-the-go snacking or casual get-togethers.
- Simple Storage : You can keep them in an airtight container in the fridge for a few days, though they’re best fresh, no complicated storage needed.
Salted Caramel Peach Hand Pies
- Prep Time: 60 minutes
- Cool Time: 60 minutes
- Cook Time: 31 minutes
- Total Time: 151 minutes
- Yield: 12 pies 1x
- Category: dessert
- Method: Baking
- Cuisine: Unknown
- Diet: Vegetarian
Description
Delicious hand pies filled with salted caramel and fresh peaches, perfect for any dessert lover.
Ingredients
- 3 cups (390 grams) all-purpose flour, spooned & leveled
- 2 tbsp (26 grams) granulated sugar
- 3/4 tsp salt
- 1 cup + 2 tbsp (254 grams) salted butter, cold
- 10–15 tbsp ice cold water
- 1 cup (210 grams) granulated sugar
- 6 tbsp (85 grams) salted butter, cubed
- 1/2 cup + 1 tbsp (135 grams) heavy cream
- pinch of flaky sea salt
- 4 large ripe peaches, diced (about 650 grams or 4 cups)
- 2/3 cup (147 grams) light brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1 large egg (for sealing the dough)
- Coarse sugar (for topping the pies)
Instructions
- Prepare the Dough: In a bowl, mix together all-purpose flour and salt until well combined. Cut in the cold salted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice cold water, one tablespoon at a time, until the dough comes together. Avoid overworking.
- Chill the Dough: Wrap the dough in cling film and refrigerate for at least 60 minutes. This step ensures a flaky crust.
- Make the Caramel Sauce: In a saucepan, heat granulated sugar over medium heat until melted and turns a rich amber color. Carefully, whisk in heavy cream and cubed salted butter until smooth. Stir in a pinch of flaky sea salt.
- Prep the Peaches: Dice ripe peaches into bite-sized pieces. Ensure they are not overripe to avoid watery filling.
- Mix the Filling: In a bowl, combine diced peaches, homemade caramel sauce, 2/3 cup light brown sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla extract, 1 tsp lemon juice, and 2 tsp corn starch mixed with 2 tsp water for thickening. Mix gently until well combined.
- Roll Out the Dough: Dust a clean workspace with flour and roll out the chilled dough to about 1/4 inch thick. Be cautious not to roll it too thin.
- Fill & Fold: Use round cutters to cut out circles from the dough. Place a spoonful of peach filling on one side of the circle, fold it over, and pinch edges tightly to seal. Ensure there are no gaps.
- Brush & Bake: Preheat oven to 375 degrees F. Brush the tops of the hand pies with the beaten egg. Place on a baking sheet lined with parchment paper and bake for about 30 minutes or until golden brown.
- Cool & Enjoy: Let the hand pies cool on a rack for several minutes before serving. Enjoy them slightly warm.
Notes
- Store in an airtight container in the fridge; best eaten fresh but will last 2-3 days.
- Keep everything cold to ensure a flaky crust.
- Use a food scale for precise flour measurement.
- An oven thermometer can help maintain accurate baking temperatures.
- If the dough feels sticky, chill longer or add a little more flour.
- Ensure the filling thickens completely to avoid excess liquid.
- Reheat in the oven to restore crispness if the pies lose flakiness.
- Gently reheat in the oven at 350 degrees F for about 8-15 minutes.
- Serve warm with whipped cream or vanilla ice cream.
- Drizzle with additional salted caramel and sprinkle with flaky sea salt.
- Pair with a scoop of peach sorbet for a refreshing dessert.
- Use blueberries or raspberries for a mixed berry filling.
- Incorporate spices like ginger or allspice for a different flavor.
- Replace half the peaches with diced apples for a peach-apple combination.
- Select ripe peaches for the best flavor; avoid overripe fruit.
- For best results, consider using homemade salted caramel sauce instead of store-bought.
Nutrition
- Serving Size: 1 pie
- Calories: 233
- Sugar: 30g
- Sodium: 148mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: null
Recipe Tips
- If the dough feels sticky, chilling it longer can help make it easier to handle, or you might want to add a touch more flour.
- When preparing the filling, ensuring it thickens completely with cornstarch before cooling will prevent excess liquid.
- For the best pie crust, keeping all ingredients and utensils cold leads to a beautifully flaky texture.
- If your hand pies lose some crispness after storage, a quick reheating in the oven can restore that fresh flakiness.
- For exact flour measurements, weighing the flour with a scale can make a big difference in your dough’s texture.
Serving Suggestions
Enjoy these salted caramel peach hand pies warm with whipped cream or a scoop of vanilla ice cream. Serve them alongside peach sorbet for a refreshing dessert option at your next picnic or family gathering.
These hand pies can also shine in variations like dessert empanadas or peach-filled pastries. Consider incorporating them into summer dessert parties or as a sweet treat for your next celebration.
Drizzle additional salted caramel over the hand pies for extra sweetness. A sprinkle of flaky sea salt adds a nice finishing touch to each serving.
Recipe variations
- You can swap the diced peaches for fresh or frozen blueberries, achieving a different yet delicious filling for your hand pies.
- Add 1/2 tsp ground ginger or 1/4 tsp allspice to the filling mixture to give your hand pies a warm, spiced touch.
- Either replace half the peaches with diced apples for a peach-apple combo or try a mixed berry filling by using raspberries or blueberries.
- For a larger batch, scale up to 6 cups of diced peaches, 5 cups of flour, and double the other ingredients accordingly.
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How to Store?
To keep your salted caramel peach hand pies fresh, follow these storage tips:
Refrigeration: Place hand pies in an airtight container and store in the fridge for up to 2-3 days.
Freezing: Wrap each hand pie in plastic wrap or aluminum foil, then store in a freezer bag for up to 3 months. Thaw in the fridge overnight.
Room Temperature: Store hand pies in a cool, dry place in an airtight container for up to 1 day. Enjoy immediately for best taste.
Other Recipes You’ll Love
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