You know how some smells just pull you right back to a moment? For me, it’s that warm, sweet scent of peaches baking. I remember one blustery afternoon, the kids were, well, kids, and I was trying to whip up something quick. I eyed that can of peaches in the pantry, honestly, a last resort. My grandma used to make these little fruit pies, but hers were always from scratch. Mine? A quick shortcut with store-bought crust. I didn’t expect that first bite of a Canned Peach Hand Pie to be so comforting, so utterly delicious. It was a little messy, a little imperfect, but it hit just right, you know?
Oh, the first time I made these Canned Peach Hand Pies, I got a little too ambitious with the filling. Peaches were oozing everywhere! My kitchen looked like a sweet, sticky crime scene. I learned quickly that a little restraint goes a long way, and a few drips are part of the charm. My son, bless his heart, just licked the peach juice right off the counter. Honestly, that’s when I knew this recipe was a keeper, mess and all.
Ingredients
- Refrigerated Pie Crusts: (2 counts, 9-inch each) Don’t judge! Sometimes you just need a shortcut, and these make the flakiest Canned Peach Hand Pies. I’ve tried making my own, and it’s great, but for a quick treat, these are a lifesaver.
- Canned Sliced Peaches: (1 can, 15 oz, drained really well) The star! Make sure they’re drained really, really well. I once forgot, and my hand pies were swimming. You want that peachy goodness, not a soggy bottom.
Granulated Sugar: (1/4 cup) Just enough sweetness to boost those canned peaches. Adjust to your peach’s natural sweetness, but this is my sweet spot.
Cornstarch: (1 tablespoon) This is my secret weapon for a thick, luscious filling that won’t run. I once used flour, and it was… fine, but cornstarch gives that glossy, perfect texture.
Ground Cinnamon: (1/2 teaspoon) A little warmth! It just makes the peaches sing. Honestly, I sometimes add a tiny pinch more, shhh!
- Pinch of Nutmeg: Just a hint, it really brings out the cozy factor in these Canned Peach Hand Pies.
Unsalted Butter: (2 tablespoons, melted) For brushing the tops, gives them that beautiful golden color and a little richness. I once used salted by mistake, and it wasn’t terrible, but unsalted is better here.
Egg Wash: (1 egg, beaten with 1 tbsp water) This is what gives our hand pies that gorgeous, shiny, golden-brown finish. Don’t skip it if you want that bakery look!
Turbinado Sugar: (1 tablespoon, for sprinkling) Adds a lovely crunch and sparkle! It’s optional, but I think it makes the Canned Peach Hand Pies feel extra special.
Instructions
- Prep the Peaches for Canned Peach Hand Pies:
- Drain your canned peaches thoroughly. I mean, really press out that liquid! Then, gently chop them into smaller pieces. In a medium bowl, combine the chopped peaches, granulated sugar, cornstarch, ground cinnamon, and that little pinch of nutmeg. Give it a good stir until everything is nicely combined. This is where the magic starts for your Canned Peach Hand Pies. I always take a little sniff at this stage, it smells like pure comfort already!
- Roll and Cut the Dough:
- Unroll your refrigerated pie crusts onto a lightly floured surface. You’re aiming for a slightly thinner crust, so a gentle roll with your pin helps. Using a 4-inch round cutter (or honestly, a clean can lid if you’re like me and can’t find your cutter!), cut out as many circles as you can from each crust. You’ll get about 8-10 circles per crust. Don’t worry about the scraps just yet, we’ll re-roll those and get a couple more.
- Fill the Canned Peach Hand Pies:
- Spoon about 1-2 tablespoons of your peach filling onto one half of each pastry circle, leaving a small border around the edge. Don’t overfill, or you’ll have a sticky mess like my first attempt! Moisten the edges of the dough with a little water using your finger. Fold the other half of the dough over the filling to create a half-moon shape. It’s starting to look like a pie!
- Seal and Crimp Your Canned Peach Hand Pies:
- Gently press the edges together to seal. Then, use the tines of a fork to crimp the edges, creating a pretty seal that also helps prevent the filling from escaping. This step is important for keeping those delicious Canned Peach Hand Pies intact. I sometimes get a little too enthusiastic with the fork and tear the dough, so be gentle! You want a good seal here.
- Prepare for Baking:
- Place your assembled Canned Peach Hand Pies onto a baking sheet lined with parchment paper. This parchment paper is a lifesaver for easy cleanup, trust me! Use a small, sharp knife to cut 2-3 small slits on the top of each hand pie. This lets the steam escape and prevents them from puffing up too much. Brush the tops with your egg wash, then sprinkle with turbinado sugar for that extra sparkle.
- Bake to Golden Perfection:
- Pop them into a preheated oven at 375°F (190°C) for 18-22 minutes, or until they’re beautifully golden brown and the filling is bubbly. Every oven is a little different, so keep an eye on them! The smell filling your kitchen at this point? Pure bliss. It’s like a warm hug, honestly. Let them cool slightly on a wire rack before diving in. Don’t burn your tongue, I’ve done it many times in my eagerness!
After all that crimping and brushing, seeing those little golden half-moons emerge from the oven, smelling that sweet cinnamon-peach aroma? That’s my happy place. Sometimes, one might burst a little, spilling some gooey peach goodness, but honestly, that just makes it feel more authentic, more mine. It’s a little piece of kitchen chaos that tastes so good.
Storing Your Canned Peach Hand Pies
So, you’ve got some leftover Canned Peach Hand Pies? Lucky you! I usually keep them in an airtight container at room temperature for a day or two. If they last longer than that, which is rare in my house, pop them in the fridge for up to 4 days. I’ve microwaved them once, and the crust lost its crispness, so don’t do that lol. My personal tip? Reheat them in a toaster oven or a regular oven at a low temperature (around 300°F) for 5-7 minutes. It brings back that lovely flaky crust and warm filling, almost like they’re fresh out of the oven. They also freeze surprisingly well for up to a month, just thaw and reheat.
Canned Peach Hand Pies Substitutions
I love experimenting with these Canned Peach Hand Pies! If you don’t have peaches, I’ve tried using canned cherry pie filling (drained a bit!) and it worked pretty well a different flavor, but still delicious. For the crust, puff pastry works in a pinch for a slightly different texture, though it’s less traditional. If you’re out of turbinado sugar for sprinkling, a mix of granulated sugar and a tiny bit of cinnamon works wonders too. I even tried adding a splash of almond extract to the peach filling once, and it gave it a lovely, subtle complexity. Don’t be afraid to play around with what you have!
Serving Canned Peach Hand Pies
These Canned Peach Hand Pies are absolutely fantastic on their own, warm from the oven. But if you want to elevate the experience, I’ve got some ideas! A scoop of vanilla bean ice cream melting over a warm hand pie is pure bliss honestly, that’s my go-to. A drizzle of homemade caramel sauce or a simple cream cheese glaze can also take them up a notch. For drinks, a glass of cold milk, a cup of hot coffee, or even a sparkling rosé on a warm evening pairs wonderfully. This dish and a good book? Yes please. They’re perfect for brunches, picnics, or just a quiet evening treat.
Cultural Backstory
Hand pies, in their many forms, have a rich history across cultures, often as portable, individual portions of fruit pies. From Cornish pasties to empanadas, the idea of fruit encased in pastry is a common thread. These Canned Peach Hand Pies, with their simple ingredients and straightforward method, feel very much like a nod to classic American comfort food, especially those made during canning season or when fresh fruit was scarce. For me, they evoke memories of my grandma’s kitchen, even though her pies were always from scratch. It’s that feeling of resourcefulness and making something sweet and comforting from what you have on hand that truly resonates with me.
Honestly, these Canned Peach Hand Pies have become a staple in my kitchen, a little slice of comfort whenever I need it. They’re a reminder that sometimes the simplest ingredients, with a little love, can create something truly special. I hope you try them and find as much joy in them as I do. Don’t forget to share your versions with me!
Frequently Asked Questions about Canned Peach Hand Pies
- → Can I use fresh peaches for these Canned Peach Hand Pies?
You totally can! You’ll need to peel, pit, and slice them, then toss them with a bit more sugar and cornstarch to account for the extra moisture. I’ve done it, and they’re lovely, just a bit more prep work!
- → What if I don’t have cornstarch?
You can use all-purpose flour instead, but you might need a tiny bit more (like 1.5 tablespoons) as it’s not quite as potent a thickener. I tried it once, and it worked, kinda, but the filling wasn’t as clear or glossy.
- → How do I prevent the filling from leaking out of my Canned Peach Hand Pies?
Oh, the dreaded leak! Make sure you don’t overfill, and really press those edges firmly, then crimp with a fork. I always make sure the edges are slightly moist with water before pressing too, it helps create a good seal.
- → Can I make these Canned Peach Hand Pies ahead of time?
Absolutely! You can assemble them and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag. When you’re ready to bake, pop them straight from the freezer into the oven, adding a few extra minutes to the baking time. Works like a charm!
- → What other fruits work well in Canned Peach Hand Pies?
I’ve had success with canned apple pie filling (drained!), canned cherries, or even a mix of berries. Just be sure to adjust the sugar based on the fruit’s sweetness and drain any excess liquid to avoid a soggy situation. Experiment, it’s fun!
Crispy Canned Peach Hand Pies: A Sweet Treat
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: 8 Servings
- Category: Home
Description
Quick Canned Peach Hand Pies are a delightful, easy treat. Flaky crust cradles warm, sweet peach filling. Perfect for a simple dessert.
Ingredients
- Flaky Crust Essentials:
- Refrigerated Pie Crusts: (2 counts, 9-inch each)
- Egg Wash: (1 egg, beaten with 1 tbsp water)
- Sweet Peach Filling:
- Canned Sliced Peaches: (1 can, 15 oz, drained well)
- Granulated Sugar: (1/4 cup)
- Cornstarch: (1 tablespoon)
- Ground Cinnamon: (1/2 teaspoon)
- Pinch of Nutmeg
- Flavor Boosters & Glaze:
- Unsalted Butter: (2 tablespoons, melted)
- Turbinado Sugar: (1 tablespoon, for sprinkling)
- Optional Extras:
- Vanilla Extract: (1/2 teaspoon, for filling)
- Lemon Zest: (1/2 teaspoon, for filling)
Instructions
- Prep the Peaches for Canned Peach Hand Pies:: Drain your canned peaches thoroughly. I mean, really press out that liquid! Then, gently chop them into smaller pieces. In a medium bowl, combine the chopped peaches, granulated sugar, cornstarch, ground cinnamon, and that little pinch of nutmeg. Give it a good stir until everything is nicely combined. This is where the magic starts for your Canned Peach Hand Pies. I always take a little sniff at this stage; it smells like pure comfort already!
- Roll and Cut the Dough:: Unroll your refrigerated pie crusts onto a lightly floured surface. You’re aiming for a slightly thinner crust, so a gentle roll with your pin helps. Using a 4-inch round cutter (or honestly, a clean can lid if you’re like me and can’t find your cutter!), cut out as many circles as you can from each crust. You’ll get about 8-10 circles per crust. Don’t worry about the scraps just yet; we’ll re-roll those and get a couple more.
- Fill the Canned Peach Hand Pies:: Spoon about 1-2 tablespoons of your peach filling onto one half of each pastry circle, leaving a small border around the edge. Don’t overfill, or you’ll have a sticky mess like my first attempt! Moisten the edges of the dough with a little water using your finger. Fold the other half of the dough over the filling to create a half-moon shape. It’s starting to look like a pie!
- Seal and Crimp Your Canned Peach Hand Pies:: Gently press the edges together to seal. Then, use the tines of a fork to crimp the edges, creating a pretty seal that also helps prevent the filling from escaping. This step is important for keeping those delicious Canned Peach Hand Pies intact. I sometimes get a little too enthusiastic with the fork and tear the dough, so be gentle! You want a good seal here.
- Prepare for Baking:: Place your assembled Canned Peach Hand Pies onto a baking sheet lined with parchment paper. This parchment paper is a lifesaver for easy cleanup, trust me! Use a small, sharp knife to cut 2-3 small slits on the top of each hand pie. This lets the steam escape and prevents them from puffing up too much. Brush the tops with your egg wash, then sprinkle with turbinado sugar for that extra sparkle.
- Bake to Golden Perfection:: Pop them into a preheated oven at 375°F (190°C) for 18-22 minutes, or until they’re beautifully golden brown and the filling is bubbly. Every oven is a little different, so keep an eye on them! The smell filling your kitchen at this point? Pure bliss. It’s like a warm hug, honestly. Let them cool slightly on a wire rack before diving in. Don’t burn your tongue, I’ve done it many times in my eagerness!
