Cherry Peach Hand Pies

I'm such a sucker for classic diner pies. I grew up eating $2 cheeseburgers and $1 counter pie slices at the local diner (that hadn't changed since the 50s) with my grandparents. But the problem was I could never decide between cherry or peach, my two favorites. So I thought, why not combine them so I don't have to chose! Turns out peach and cherry go together like milk and honey in these hand pies. And this recipe really lets the cherries and peaches sing. I suggest you make a large batch and pack 'em up for a picnic. They go fast!

Cherry Peach Hand Pies

makes 12 rectangle-shaped hand pies

2x all purpose pastry dough recipe here

Hand pie filling:

1 lb. fresh cherries, pitted

4 medium sized peaches, pealed, sliced, and each slice cut in half

1 1/2 teaspoons almond extract

2 heaping tablespoons all-purpose flour

1/2 c. sugar

fresh juice from half a lemon

splash of vanilla

pinch of kosher salt


Flour for dusting board and rolling pin

1 egg

Sugar for dusting

Make the pastry dough and let chill in the refrigerator for at least 30 minutes while you make the filling.

Combine all the ingredients for the filling into a medium sized pot. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let the filling simmer for 20-30 minutes or until thickened and condensed. The filling should almost jiggle like jello on a wooden spoon and not run off the spoon like water. If the filling is too thin after 30 minutes, whisk 1 tablespoon of water and 1 tablespoon of flour together and add to the hot filling. Remove from the heat and let cool.

Line two rimmed baking sheets with parchment paper. Whisk the egg in a bowl with 1 tablespoon of water to make egg wash. Set aside.

Preheat the oven to 400ºF.

Roll out the pastry into two 11x13 rectangles, or until the dough is about 1/8 inch thick. Cut each rectangle into 6 smaller rough rectangles. Brush the outside edges of each small rectangle with egg wash. Spoon a small amount of filling (see picture below) onto the center of each rectangle.

Fold an individual rectangle along the longest side (hotdog style!) over the filling to close the hand pie. This will be messy and they don't have to be perfect! Use a fork to help you keep some filling inside while you're folding. Then use the fork to help you crimp the edges of the top and bottom layers of dough together. The egg wash will also help by acting like glue. Then fold and crimp the remaining 11 hand pies. Fold and crimp. Fold and crimp. Then place them onto the parchment paper-lined baking sheets.

With a small sharp paring knife, cut two slits into the top of each hand pie, being careful not to cut all the way down through the bottom layer of dough. Brush the top of each hand pie with egg wash. Then sprinkle the top of each hand pie with sugar.

Bake in the oven for 20-25 minutes, or until golden brown. Serve warm. Or pack them up for a trip to the park! (Warning: these are addicting!)

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