Easy Peach Cobbler Hand Pies with Donut Glaze
There's something just so comforting and nostalgic about peach cobbler, and these Peach Cobbler Donut Hand Pies deliver that feeling in a quick, easy, grab-and-go bite. Think of them as miniature pockets of pure peachy joy, wrapped in flaky pastry and topped with a sweet, simple glaze that reminds me just a little bit of my favorite donut shop.
Equipment
- Medium saucepan
- Baking sheet
- Parchment paper
- Fork
- Small bowl
- Whisk
Ingredients
For the 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
For the Dough
- 1 package refrigerated pie crusts (2 count)
- 1 large egg beaten (for egg wash)
For the Glaze
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Step 1: Whip up the filling: In a medium saucepan, combine your diced peaches, both sugars, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Pop it on your stove over medium heat. Stir until it starts to bubble and thicken, about 5–7 minutes. Once it looks like a nice, jammy consistency, take it off the heat and let it cool completely.
- Step 2: Prep the dough: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll your pie crusts. Use a 4–6 inch round cutter, a bowl, clean can, or knife to cut shapes (circles, squares). You should get several shapes from each crust.
- Step 3: Fill 'em up: Spoon a small amount of your completely cooled peach filling onto one half of each dough shape (circle or square). Fold the other half of the dough over the filling to create a half-moon or triangle shape. Use a fork to firmly press the edges all around to seal them tight. Brush the tops of your sealed hand pies with the beaten egg wash.
- Step 4: Bake time! Carefully place your hand pies onto the prepared baking sheet. Slide them into your preheated oven and bake for 18–22 minutes until beautifully golden brown and slightly puffed. Take them out and let them cool slightly right on the baking sheet.
- Step 5: Glaze 'em: While they're cooling a bit, whisk together the powdered sugar, milk (start with the smaller amount), and vanilla in a small bowl until it's smooth and pourable. If it's too thick, add just a tiny splash more milk until you get the consistency you like.
- Step 6: Finishing touch: Once the hand pies aren't piping hot but still warm, either drizzle the glaze generously over the tops or carefully dip the top of each pie into the glaze. Let them sit for a few minutes so the glaze can set before serving.
Notes
One of the fun parts about baking is making it your own! Not a peach fan? Try apple, cherry, or even mixed berries for the filling! If you're feeling ambitious or already have a favorite recipe, go for homemade pie dough! Puff pastry would also make delightful, flakier hand pies. Add a pinch of cardamom or ginger to the peach filling for extra warmth. Skip the donut glaze and sprinkle the tops with turbinado sugar before baking for a crunchy finish, or make a simple icing with powdered sugar and lemon juice for a tangier twist. Stir in a tablespoon of finely chopped pecans or walnuts into the cooled peach filling for a little crunch.
Cool the Filling! Hot filling will melt the dough and cause leaks. Let it cool completely! Don't Overfill: A tablespoon or two is usually plenty. Too much filling means blowouts in the oven. Seal it Tight: Take your time crimping the edges with the fork. Press firmly to make sure the dough is sealed all the way around. You can also lightly moisten the edge of the bottom dough circle with a little water before folding over the top. Egg Wash Power: Don't skip the egg wash! It gives that beautiful color and slight sheen. Prep Ahead: You can make the peach filling a day or two in advance and store it in an airtight container in the fridge.
These little beauties are best enjoyed the day they are made when the crust is flakiest. Keep cooled hand pies in an airtight container at room temperature for 1–2 days. For longer storage, you can refrigerate them for up to 4 days. To refresh, pop them in a toaster oven or regular oven at a low temperature (around 300°F) for 5–10 minutes until warmed through and slightly crispy again. I wouldn't recommend microwaving them, as it can make the crust soggy.