I love how these Peach Cobbler Donut Hand Pies combine the nostalgic flavors of peach cobbler with the fun, portable shape of mini hand pies. With a flaky dough exterior and a sweet, juicy peach filling, they’re perfect for breakfast on the go, desserts at picnics, or a weekend treat.
Why You’ll Love This Recipe
I adore how easy it is to make these—no special equipment, just a few simple steps. The flaky pastry paired with luscious peach filling always impresses, and their handheld size means they’re perfect for sharing or enjoying solo. Plus, I can make them ahead and reheat easily.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pie dough (store-bought or homemade)
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Fresh peaches (peeled and sliced)
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Granulated sugar
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Brown sugar
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Cornstarch
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Lemon juice
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Ground cinnamon
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Ground nutmeg
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Egg (for egg wash)
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Coarse sugar (optional topping)
directions
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Preheat the oven and prepare a baking sheet lined with parchment.
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In a mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are well coated and a syrup forms.
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Roll out pie dough on a lightly floured surface and cut out circles using a round cutter or cup.
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Spoon peach filling into the center of half the dough circles, leaving a border around the edge.
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Brush that border with egg wash, then top with remaining dough circles. Use a fork to crimp the edges and seal.
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Brush the tops with egg wash, and if I want extra sparkle, sprinkle coarse sugar on top.
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Bake until golden brown and bubbly, about 18–22 minutes. Let them cool slightly before serving—they taste incredible warm.
Servings and timing
Makes about 8–10 hand pies. Preparation takes around 15 minutes, and baking takes 18–22 minutes. Total time: roughly 35–40 minutes.
If my recipe didn’t specify, I found that using 2 pounds of peaches yields about 10 pies.
Variations
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I sometimes swap peaches for mixed berries or apples for extra variety.
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To spice things up, I’ll add a pinch of ginger or allspice to the filling.
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For a decadent twist, I dip the cooled hand pies in a simple glaze made from powdered sugar and milk.
storage/reheating
Store leftover hand pies in an airtight container at room temperature for up to two days. To reheat, I pop them in a 350°F (175°C) oven for about 5–7 minutes to restore flakiness. For a quicker option, microwaving for 10–15 seconds works great too.
FAQs
How do I peel peaches easily?
I blanch them in boiling water for 30–60 seconds, then transfer them to an ice bath. The skins slip off effortlessly.
Can I use frozen peaches instead of fresh?
Yes—I thaw and drain them well to remove excess juice before using. I might reduce cornstarch slightly to account for added moisture.
Can I make these dairy‑free or vegan?
Absolutely. I swap the egg wash with plant-based milk or aquafaba, and ensure the pie dough has no butter or uses a vegan alternative.
Can I freeze these hand pies?
Yes, I freeze them before baking on a sheet until firm, then wrap them individually and freeze. I bake from frozen, adding a few extra minutes to the baking time.
Can I prep the filling ahead of time?
Definitely. I make the peach mixture up to a day in advance and keep it refrigerated. Just give it a stir before filling the pies.
Conclusion
These Peach Cobbler Donut Hand Pies are my go-to treat when I need something comforting, simple, and shareable. With minimal fuss and maximum flavor, they’re perfect any time a warm, fruity pastry craving hits.
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