Peach hand pies with cinnamon glaze

These salted caramel peach hand pies are the kind of summer dessert that makes everyone stop and ask, "Wait, you made these yourself?"

Jump to:

• Why You Will Like This Recipe
• What You Need for These Salted Caramel Peach Hand Pies
• Salted Caramel Peach Hand Pies

I made them for the first time last July when we had a whole bag of peaches sitting on the counter starting to get a little too ripe. I didn't want to just throw them into a smoothie again. Alex had been asking for something with caramel all week, and Sarah kept hinting that she wanted "something special." So I figured, why not try hand pies?

Honestly? I didn't expect them to turn out this good.

The combination of buttery, flaky homemade crust, sweet cinnamon peach filling, and that drizzle of salty caramel on top is just really, really good. Donald had two before I even got the photos taken. Every single one was gone by the time we sat down to watch a movie that night.

If you love baked peach desserts, you'll also want to check out my bourbon pecan peach crisp — it's another family favorite that's just as simple and full of that warm peach flavor we all love.

Why You Will Like This Recipe

• Real peach filling made from scratch with fresh or frozen peaches, no canned stuff needed
• Ready in about 90 minutes total, including chill time for the dough
• Makes 12 hand pies, which is perfect for sharing with family or bringing to a cookout
• The homemade salted caramel sauce is simple and only takes about 10 minutes
• Kids absolutely love these. Alex calls them "little pie pockets" and that's honestly the best description
• You can make the dough and filling ahead of time, which takes so much stress off on the day you want to serve them

What You Need for These Salted Caramel Peach Hand Pies

For The Pie Crust

• 3 cups all-purpose flour, spooned and leveled
• 2 tablespoons granulated sugar
• ¾ teaspoon salt
• 1 cup plus 2 tablespoons salted butter, cold (this is the key to flaky crust)
• 10 to 15 tablespoons ice cold water

For The Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons salted butter, cubed
• ½ cup plus 1 tablespoon heavy cream
• A pinch of flaky sea salt

For The Peach Filling

• 4 large ripe peaches, diced (fresh or frozen both work great)
• ⅔ cup light brown sugar, packed
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons water

For Baking

• 1 large egg (for egg wash)
• Coarse sugar for topping
• Ice cream or whipped cream for serving (optional but highly recommended)

Substitution note: If you don't have salted butter, unsalted works fine. Just add an extra pinch of salt to both the crust and the caramel. For the peaches, frozen peaches work really well here. I've made this both ways and the filling tastes just as good either way.

How To Make Salted Caramel Peach Hand Pies

Step 1: Make The Pie Dough

Whisk together the flour, salt, and sugar in a large mixing bowl.

Cut your cold butter into tablespoon-size chunks. Then use a pastry cutter to cut the butter into the flour until you have pieces about the size of walnut halves. They should be coated in flour but still visible as distinct little chunks. That's what creates the flakiness later.

Add the ice cold water 4 to 5 tablespoons at a time, stirring with a fork after each addition. Stop adding water when the dough holds together when you press it. It shouldn't feel sticky or wet at all.

Form the dough into a rough ball and slice it in half. Flatten each half into a 1-inch thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours.

My tip: I always make the dough the night before. It's one less thing to worry about on the day I'm baking, and honestly the dough rolls out even better after a long chill.

Step 2: Make The Salted Caramel Sauce

While the dough is chilling, make your caramel.

Add the granulated sugar to a medium saucepan over medium heat. Stir it constantly as it melts. It will clump at first but keep going. Once it turns a deep amber color, take it off the heat immediately.

Add the cubed butter and stir fast. It will bubble up a lot. That's normal.

Pour in the heavy cream slowly while still stirring. Add the pinch of flaky sea salt.

Let the caramel cool in a jar or bowl. It thickens as it cools, which is exactly what you want.

This caramel can be made up to a week ahead and stored in the fridge. Just warm it up slightly before drizzling.

Step 3: Make The Peach Filling

Add your diced peaches, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg to a medium saucepan over medium heat.

Cook for about 6 minutes, stirring occasionally. The mixture will get quite bubbly and start to smell incredible.

In a small bowl, stir together the cornstarch and water until smooth. Add that mixture to the pan and stir well. Cook for just 1 more minute, then take it off the heat.

Transfer the filling to a bowl and let it cool completely in the fridge before you use it. This is important. Warm filling will make your crust soggy.

Step 4: Roll Out The Dough And Assemble

Preheat your oven to 375 degrees F. Line a few baking sheets with parchment paper.

Beat the egg in a small bowl to make your egg wash.

Take one dough disc out of the fridge and leave the other one cold. Lightly flour your counter and roll the dough out to about 14 by 14 inches and ⅛ inch thick.

Use a round cutter or a glass (about 4 to 5 inches wide) to cut circles. Place a small spoonful of the cooled peach filling in the center of each circle. Don't overfill. I learned this the hard way the first time and had filling oozing out everywhere.

Brush the edges with egg wash, fold the dough over to form a half-moon shape, and press the edges together firmly. Use a fork to crimp the edges all the way around.

Place the assembled pies on your lined baking sheet. Brush the tops with egg wash and sprinkle with coarse sugar.

Use a sharp knife to cut two small slits in the top of each pie so steam can escape.

Step 5: Bake

Bake at 375 degrees F for about 28 to 32 minutes, until the tops are golden and the edges look crisp.

Let them cool on the pan for at least 10 minutes before drizzling with the salted caramel sauce.

Serve warm with a scoop of vanilla ice cream if you want to make it extra special. Sarah always asks for extra caramel on hers.

Storage And Reheating

At room temperature: Store leftover hand pies in an airtight container for up to 2 days. They hold up really well and the crust stays pretty flaky even the next day.

In the fridge: They keep for up to 4 days in the fridge. I actually think the filling tastes even better on day 2 after the flavors have had time to settle.

Freezer: You can freeze baked hand pies for up to 2 months. Wrap each one individually in plastic wrap before placing in a freezer bag. Thaw at room temperature or in the fridge overnight.

Reheating: Pop them in the oven at 350 degrees F for about 8 to 10 minutes to get the crust crispy again. I don't recommend the microwave because it makes the crust soft and a little chewy. The oven is always worth the extra few minutes.

Caramel tip: Store leftover caramel sauce in a jar in the fridge for up to 2 weeks. It's also amazing on ice cream, oatmeal, or just drizzled over my homemade apple pie bars with a buttery crust — highly recommend that combination.

Tips And Variations For Peach Hand Pies

Making salted caramel peach hand pies at home is pretty straightforward once you get the hang of the dough. Here are the things I've figured out from making these several times now.

• Keep everything cold. Cold butter, cold water, cold filling. This is the most important thing for a flaky crust. If your kitchen is warm, pop the dough back in the fridge between batches.

• Don't overfill. One tablespoon of filling per pie is enough. I know it looks like too little at first, but it puffs up as it bakes and anything more will burst through the seams.

• Crimp firmly. Press those edges with a fork hard enough that they actually seal. A loose seal means leaky pies, and the filling bubbles out and burns on the pan.

• Want to add a little spice? A tiny pinch of cardamom in the peach filling is really good. I tried it once and Donald said it tasted like something from a bakery.

• No pastry cutter? Two forks work fine, or you can use a food processor and pulse just a few times. The goal is to keep the butter cold and in pieces.

• What if your caramel seizes up? Don't panic. Just put it back on low heat and stir gently until it loosens again. This happens when the cream is too cold when you add it.

• Want a shortcut? Store-bought pie crust works totally fine here. The filling and caramel are still homemade, so it still tastes great. I've done this on busy weekdays when I wanted to make these without the extra prep time.

Frequently Asked Questions About Salted Caramel Peach Hand Pies

Can you use frozen peaches for salted caramel peach hand pies?

Yes, and I actually prefer frozen peaches in the off-season. Just thaw them first and pat them dry with paper towels before adding to the pan. Frozen peaches tend to release more liquid as they cook, so make sure you don't skip the cornstarch slurry step. It keeps the filling from being too watery. I've tested this both ways and the end result is almost identical in flavor.

How do you keep peach hand pies from getting soggy?

The biggest thing is making sure your filling is completely cool before you add it to the dough. Warm filling creates steam inside the pie while it's being assembled, and that moisture goes straight into the crust. I always make my filling the day before and keep it in the fridge overnight. Also, don't skip the slits on top. They let steam escape during baking, which helps the crust stay crisp.

Can salted caramel peach hand pies be made ahead of time?

Definitely. The pie dough can be made up to 3 days ahead and kept in the fridge, or frozen for up to 2 months. The peach filling keeps in the fridge for up to 3 days. The caramel sauce is good for up to a week in the fridge. You can even assemble the unbaked hand pies and freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen at 375 degrees F for about 35 to 40 minutes.

What is the best way to store leftover peach hand pies?

The best way is in an airtight container at room temperature if you're eating them within 2 days, or in the fridge if you need them to last up to 4 days. Always reheat in the oven, not the microwave, to keep the crust from going soft. A quick 8 minutes at 350 degrees F brings them right back. If you've already drizzled caramel on them, the caramel will harden in the fridge, so just warm them up before serving and add a fresh drizzle if you want.

Recipes You May Like

If you loved making these salted caramel peach hand pies, here are a few more recipes you'll want to try next:

• Bourbon Pecan Peach Crisp — A warm, buttery peach crisp with a crunchy pecan topping and just a hint of bourbon. It's the easiest peach dessert I make and Alex asks for it every single summer.

• Homemade Apple Pie Bars With A Buttery Crust — All the comfort of a classic pie in bar form, which makes them so much easier to serve and pack for school lunches. Great for fall baking.

• Gooey Caramel Apples With Crunchy Peanuts — If you have leftover caramel sauce from this recipe, you have to try these. Simple, fun to make with kids, and always a hit.

Let's Wrap This Up

These salted caramel peach hand pies have become one of those recipes I come back to every summer without fail. They're a little bit of a project, but none of the steps are hard, and the result is something that feels really special. Buttery crust, sweet peach filling, salty caramel on top. It's just a really good combination.

If peaches are in season where you are, grab a bag and give this a try. And if you want more peach inspiration while you're at it, my easy peach crisp with oat topping is another recipe I turn to all summer long. My homemade peach pie with lattice crust is also worth bookmarking if you want to try a full-size version of this same flavor combination.

I hope your family loves these as much as mine does. Let me know in the comments how they turned out! And please save this to Pinterest so you can find it again when peach season rolls around.

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