Mini Peach Hand Pies


Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.

Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
28 mini peach hand pies


  • 1 (21 ounce) can peach pie filling

  • 1 teaspoon ground cinnamon

  • ¼ cup water

  • 2 (14.1 ounce) packages refrigerated pie crust

  • 2 cups powdered sugar, sifted

  • cup milk, or more as needed


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).

  2. Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.

  3. Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.

  4. Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.

  5. Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.

  6. Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.

  7. Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.

  8. Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.

  9. Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.

Nutrition Facts (per serving)

189 Calories
9g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 189
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 2g
Calcium 7mg 1%
Iron 1mg 4%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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