Maple Peach Hand Pies
There’s something special about a hand pie. Easy to hold, perfect for sharing, and filled with the sweet taste of summer, they're a Southern favorite that's just as welcome at a picnic as it is on the front porch with a scoop of ice cream.
These Maple Peach Hand Pies combine juicy peaches with warm spices and a sprinkle of Old Mill Maple Crystals for a hint of maple sweetness that turns a simple dessert into something memorable. Whether you're using fresh peaches or Old Mill Peachy Peach Halves from the pantry, this recipe is an easy way to enjoy one of summer's best flavors, wrapped in a flaky, golden crust.
Maple Peach Hand Pies
Ingredients
- 5-6 Old Mill Peachy Peach Halves, sliced ¼ - ½ inch thick, or 3-4 fresh peaches, peeled and sliced
- 4 - 5 tablespoons brown sugar, depending on how sweet your peaches are
- 2 tablespoons Miller’s Choice Unbleached Flour
- ¼ teaspoon ground cinnamon
- Pinch of allspice
- Pinch of nutmeg
- ¼ teaspoon salt
- 1 lemon, juiced
- Old Mill Homemade Pie Crust dough, cut into 4 quarters or into 6 equal pieces for smaller pies
- 1 egg with a splash of water, beaten
- 1-2 teaspoons of Old Mill Maple Crystals
Instructions
- In a skillet or saucepan, add your peaches over medium-low heat. In a large measuring cup, add the brown sugar, flour, and spices. Whisk this together to remove any lumps of flour or spices. Add this to the skillet of peaches. Add the lemon juice and continue to cook until it creates a thick sauce, about 3 – 4 minutes. Remove from the heat and let it cool.
- Divide your pie dough. Roll each piece into a ball. Then on a floured surface, flatten the ball and begin to roll it out into a 5 to 6-inch circle for the small or 7 to 8-inch for the larger. Spoon the cooled filling onto one side, then flip the other side over and crimp the edges closed with a fork. Repeat until all the pies are done. Transfer the pies to a parchment-lined baking sheet. Place the baking sheet in the freezer for about 15 minutes.
- Preheat the oven to 400 degrees. Brush each pie with the egg wash and sprinkle with maple crystals. Cut 2-3 slits in each pie and bake for 20-25 minutes or until golden brown and the filling is thick and bubbly. Let them cool completely, or serve warm with a scoop of vanilla or butter pecan ice cream.