Peach Hand Pies, fried or baked, are sinfully delicious. Flaky pastry is filled with tequila-spiked peaches then deep fried and coated with spiced sugar. Wow!
I usually try to write a little about each recipe I post, either an explanation of how the recipe was developed and perfected, or maybe a bit about the science behind the recipe.
But do I really need to say anything about this recipe? I mean, seriously, why wouldn’t I make fried hand pies filled with fresh peaches, and why wouldn’t I add a little spice to the peaches, and, me being me, why wouldn’t I add just a hint of tequila to the peaches?
Peach Hand Pie Ingredient Notes
- Cream cheese dough – This dough is very tender, is easy to roll and it’s crisp and flakey.
- Fresh Peaches – I recommend making this recipe with fresh seasonal peaches for the absolute best flavor and texture but you can use frozen peaches.
- Corn Starch – This recipe uses just enough starch to slightly thicken the juice. You want the peaches to be nice and juicy inside the crust.
- Spiced Sugar – The spiced sugar coating enhances the crunch of the fried pies. If you prefer not to fry the pies see the tips section below.
- Tequila – The alcohol is optional. You won’t get hit over the head with tequila flavor, but the tequila enhances the fruit and spice flavors.
How to make Peach Hand Pies
See the recipe card for exact ingredient amounts and detailed instructions.
- Macerate the peaches to release the juice and to ensure that the peaches don’t fall apart when they are cooked. Macerating the fruit ensures that you’ll have hand pies with distinct chunks of fruit in the filling.
- Roll the cream cheese dough and cut circles. Chill the circles until you’re ready to assemble the pies.
- Lay out the circles of pie dough. Top each dough round with a dollop of peach filling.
- Egg wash each circle and fold the cough over the filling. Crimp the edges to glue them together.
- Refrigerate the assembled pies for at least 30 minutes before frying or baking.
- Fry the pies a few at a time then immediately roll in the spiced sugar.
- Alternately, you can line the pies up on a parchment lined sheet pan and bake at 375F until golden brown. Sprinkle the spiced sugar over the pies as soon as they come out of the oven.
Pastry Chef Tips
- The peach filling can be made up to 2 days ahead and refrigerated.
- The Cream cheese dough can be made ahead and refrigerated up to 3 days or frozen for 1 month.
- The unbaked pies can be held in the refrigerator for up to a day before frying or baking, or they can be frozen for up to a month. Defrost before frying or baking.
- Fried peach hand pies are divine. But these pies can be baked instead of fried. Follow the recipe instructions through Assembly Step 3. Preheat the oven to 375F. Use a fork to poke a hole in the top of each pie. Bake the pies until golden brown, about 12-15 minutes. As soon as the pies come out of the oven sprinkle them with the spiced sugar.
Fried hand pies are best within a few hours of frying, but they can be held at room temperature for 1-2 days. The crust may soften after a day. Heat the pies in a low oven to re-crisp the crust..
More hand pie recipes
More Peach Recipes
- Peach Crumb Pie
- Peach Cheesecake
- Peach Mango Pie
- Peach Dumplings
- Peach Shortcakes
- Peach Coffee Cake
- Peach Melba Cake
- Homemade Peach Ice Cream
- Peach Almond Upside Down Cake
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Fried Peach Hand Pies Recipe
- 1 recipe Flaky Cream Cheese Dough (chilled)
- 3 pounds fresh peaches (peeled, pitted, chopped into 1/2″ cubes)
- ¼ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 lemon (juiced)
- 2 tablespoons corn starch
- 3 tablespoons tequila (optional)
- 8 oz granulated sugar (1 cup)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 egg (for egg wash)
- 1 quart vegetable oil
- Make the dough at least 2-3 hours ahead so it has time to rest. Line a 1/2 sheet pan with parchment paper.
- Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles. Piece together the scraps, re-roll and cut until all the dough is used. Cover and refrigerate the dough rounds while you make the filling
Prepare the peach filling
- Toss 3 pounds fresh peaches, chopped, ¼ teaspoon table salt, 6 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger and the juice from the lemon. Allow to macerate for 1 hour. Strain the peaches and collect the juice, There should be about 3/4-1 cup of juice depending on how ripe the fruit is. Combine 2 tablespoons corn starch with the juice and whisk until smooth.
- Over medium low heat, cook the drained peaches with3 tablespoons tequila until they soften, about 5-10 minutes. Mix the cornstarch slurry into the peaches. Stirring constantly, cook the peach mixture until it is thick and the juices are bubbling.
- Transfer the filling to a bowl and allow to cool completely before assembling the pies.
Assemble and fry the pies
- In a pie plate or other shallow dish combine 8 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger.
- Place the dough rounds on your work surface. Brush around the edge of each dough round with egg wash. Place a heaping tablespoon of peach filling in the center of each round. Fold the round over to form a 1/2 moon and crimp the edges with a fork to seal. Return the assembled pies to the lined baking sheet and refrigerate for at least a 1/2 hour. (If you plan to bake the pies, see notes below.)
- Meanwhile heat the oil (at least 2" deep) in a wide pan to 350 °F.
- Fry the pies in batches, flipping 1/2 way through cooking to brown both sides. As you remove each pie from the oil place it in the cinnamon sugar, turning once to coat all sides.
- Serve warm or room temperature.
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