Peach Cobbler Donut Hand Pies
A delightful combination of warm, fruity filling wrapped in a flaky crust, perfect for breakfast, dessert, or as a snack.
Ingredients
Peach Filling
- 2 cups fresh or canned peaches, diced
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Pastry and Glaze
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 egg beaten (for egg wash)
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
Prepare the Peach Filling
- In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Cook, stirring frequently, until the mixture thickens (about 5–7 minutes). Let it cool completely.
Assemble the Hand Pies
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pie dough and cut it into 4–6-inch circles.
- Spoon a small amount of the peach filling onto one side of each circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.
- Brush with the beaten egg to achieve a golden finish.
Bake
- Place the hand pies on the prepared baking sheet and bake for 18–22 minutes, or until they turn golden brown.
- Allow them to cool slightly.
Make the Glaze
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Hand Pies
- Once the hand pies have cooled slightly, dip or drizzle each one with the glaze. Let the glaze set for a few minutes.
Serve
- Enjoy warm or at room temperature for a delicious, portable twist on peach cobbler!
Notes
Store any leftover hand pies in an airtight container at room temperature for up to two days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to three months. Let them cool completely before freezing. Make sure the peach filling is completely cooled before filling the dough to help the dough keep its shape and prevent sogginess.