Follow this recipe to make these easy, delicious, and super cute fresh peach hand pies with raspberry filling for your next get-together!
Peaches are my FAVE! When I see them popping up in the stores around this time of year, I immediately get a craving for all the peach treats. I just love delicious summer desserts with fruits. Love!!
And then I saw raspberries (which I love almost equally to peaches) on sale and decided to combine them and make these delicious peach mini pies. With raspberry filling.
Store-bought pie dough makes these so easy to throw together; the fresh fruit makes them taste like something from a fancy restaurant; and doing mini pies makes them the cutest.
Easy + yummy + cute = the perfect dessert! I like these small bites for a spring or summer treat (or think Easter dessert?). Here is how I made them.
Peach Hand Pie Recipe
Ingredients
- 4 peaches, diced
- 2 small cases raspberries, halved
- 1 c sugar
- 1 tbsp lemon juice
- 4 rolls store-bought pie dough
- 1 egg
- 1 tbsp water
Frosting
- 2 cups powdered sugar
- 1/4 cup milk (approximately)
Tools
- Fork
- Circle cookie cutter or glass
- Ziploc bag
- Scissors
- Rolling pin (optional)
If you want to get a few more pies out of this recipe, you can roll the dough out thinner before beginning. Use the rolling pin on a floured surface.
Don’t be afraid to experiment combining other fruits! What about blueberry peach? Peach mango? I’m excited to try some different flavors depending on the season.
These would be delicious at a summer bake sale! Get the printable recipe card below.
Peach Hand Pies
Hand pies with fresh fruit are going to be your favorite summer dessert! These feature peach and raspberry.
Ingredients
Hand Pies
- 4 peaches, diced
- 2 pints raspberries, halved
- 1 cup granulated sugar
- 1 T lemon juice
- 4 packages store-bought pie crust
- 1 egg(s)
- 1 T water
Frosting
- 2 cups confectioners sugar
- 1/4 cup milk, approximately
Instructions
For the Pies
- Preheat oven to 400F. Put parchment paper on a cookie sheet.
- Gently mix the peaches, raspberries, sugar, and lemon juice in large bowl.
- Cut 4" circles out of pie dough using a round cookie cutter or a cup.
- Mix egg and water in cup or small bowl.
- Using a pastry brush, apply egg wash to the edges of the dough circles.
- Put approximately 1 T of peach mixture in the middle of each pie circle.
- Pull the edges of each pie circle together and press with your fingers to seal.
- Use a fork to crimp the edges of the pies, pressing the fork down along the edge lightly.
- Brush the egg wash on the sealed pies.
- Bake for 20 minutes on the cookie sheet covered in parchment paper. Remove from the oven and let cool.
For the Frosting
- Add 2 cups powdered sugar to a bowl. Slowly pour in milk, mixing as you go.
- Place frosting in a sandwich bag; cut off a small portion of the corner.
- Apply to your pies in a back and forth fashion. Let set before serving.
Notes
You may need more or less milk depending on how thick you like your frosting.
The number of pies that result greatly depends on the size of your pie crust as well as the size of the cutter. I would estimate between 24 - 36 pies.
Nutrition Information:
Yield:
36Serving Size:
1 pieAmount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 72mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 1g
These mini pies are so easy, so yummy, and so cute! Now, be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls. We’d also love for you to check out these other recipes:
Terry
Wednesday 13th of July 2016
How did you make the frosting on top (as pictured) thanks!
Amy
Thursday 14th of July 2016
Hi Terry! I apologize that it got left out! It's added now. Just two cups of powdered sugar and approximately 1/4 cup milk, mixed together. Add more milk to reach desired consistency. Put in a plastic bag, cut off the corner, and apply in a back and forth motion! :D