Description
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.
Ingredients
- Pie dough (store-bought or homemade)
- Fresh peaches (peeled and sliced)
- Granulated sugar
- Brown sugar
- Cornstarch
- Lemon juice
- Ground cinnamon
- Ground nutmeg
- Egg (for egg wash)
- Coarse sugar (optional topping)
Instructions
- Preheat the oven and prepare a baking sheet lined with parchment.
- 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.
- Roll out pie dough on a lightly floured surface and cut out circles using a round cutter or cup.
- Spoon peach filling into the center of half the dough circles, leaving a border around the edge.
- Brush that border with egg wash, then top with remaining dough circles. Use a fork to crimp the edges and seal.
- Brush the tops with egg wash, and if I want extra sparkle, sprinkle coarse sugar on top.
- Bake until golden brown and bubbly, about 18–22 minutes. Let them cool slightly before serving—they taste incredible warm.
Notes
- Swap peaches for mixed berries or apples for extra variety.
- Add a pinch of ginger or allspice to the filling for extra flavor.
- For a decadent twist, dip the cooled hand pies in a simple glaze made from powdered sugar and milk.
- To peel peaches easily, blanch them in boiling water for 30–60 seconds, then transfer them to an ice bath. The skins slip off effortlessly.
- If using frozen peaches, thaw and drain them well to remove excess juice. You may need to reduce cornstarch slightly to account for added moisture.
- For a dairy-free or vegan version, swap the egg wash with plant-based milk or aquafaba and ensure the pie dough is vegan.
- Freeze the hand pies before baking on a sheet until firm, then wrap them individually and freeze. Bake from frozen, adding a few extra minutes to the baking time.
- Prepare the filling up to a day ahead and refrigerate. Stir before filling the pies.
Nutrition
- Serving Size: 1 hand pie
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
