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Peach & Pecan Hand Pies

Peach & Pecan Hand Pies

Nothing embodies summer in Georgia more than peach pie, and these adorably rustic, miniature versions are sure to be a new favorite! Plus, they're the perfect dessert for a grill out. Sauté juicy peaches with cinnamon, nutmeg, brown sugar & pecans 'til thick and syrupy. Roll out the easy-to-handle dough (a wine bottle will do if you don't own a rolling pin!), load up with your peach filling, and crimp the edges with a fork for an effortless finish. Top with a dusting of sparkly sanding sugar then bake to flaky perfection.

35 min active; 1 hr total; makes 6 hand pies



  • 1 tsp salt
  • 1/2 Tbsp granulated sugar
  • 2 1/4 cups flour
  • 11 Tbsp butter (not a typo... it's worth it!)
  • 1/2 cup cold water
  • peaches
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 Tbsp chopped pecans
  • 1 Tbsp sanding sugar




  • In a mixing bowl, add salt, granulated sugar & 2 cups flour, then whisk to combine
  • Cut 8 Tbsp butter into small cubes
  • Add butter to flour mixture then break up using fingertips or the back of a fork until evenly incorporated
  • Add cold water and mix until it comes together into a dough
  • Divide dough into 6 balls and transfer to refrigerator to chill for 10 min
  • Preheat oven to 400°F



  • Peel, pit, and chop peaches into 1/4” pieces
  • In a sauté pan pan, melt  remaining 3 Tbsp over med, then pour half into a small bowl and leave half in pan
  • Add peaches, brown sugar, cinnamon, nutmeg, and pecans to pan with melted butter and cook 5—6 minutes, until thickened, then remove from heat and spread into a single layer and let cool
  • Lightly flour a clean surface with some of the remaining flour, then roll each ball into a circle, about 6—8 inches in diameter, dusting each one with more flour as needed
  • Divide filling among pie crusts and fold each in half to make an envelope
  • Trim the edges of each hand pie to even out the shape
  • Use the back of a fork to crimp edges and seal hand pie, then make 3 slits in the middle of each pie with a knife
  • Brush tops of hand pies with remaining melted butter and sprinkle with sanding sugar
  • Place on a greased baking sheet and bake 18—20 minutes, until edges begin to brown



  • Enjoy hand pies warm or cooled