Ingredients:
For the Filling:
2 cups fresh or canned peaches, diced
¼ cup granulated sugar
2 tbsp brown sugar
1 tbsp cornstarch
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 tbsp lemon juice
For the Dough:
1 package refrigerated pie crusts (or homemade pie dough)
1 egg, beaten (for egg wash)
For the Glaze:
1 cup powdered sugar
2 tbsp milk or heavy cream
½ tsp vanilla extract
Directions:
Prepare the Peach Filling:
In a saucepan over medium heat, combine peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice.
Cook, stirring frequently, until the mixture thickens (about 5–7 minutes). Let it cool completely.
Assemble the Hand Pies:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the pie dough and cut into 4–6-inch circles. Spoon a small amount of the peach filling onto one side of each circle.
Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal. Brush with the beaten egg for a golden finish.
Bake:
Place the hand pies on the prepared baking sheet and bake for 18–22 minutes, or until golden brown. Allow to cool slightly.
Make the Glaze:
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Glaze the Hand Pies:
Once the hand pies have cooled slightly, dip or drizzle each with the glaze. Let the glaze set for a few minutes.
