Perfectly Picnic Peach Hand Pies with a Browned Butter Icing
There’s just something magical about a hand pie. It’s portable and much more fun than a little tart. We’re going to take a golden, flaky curst and fill it with a creamy peach filling. A few shortcuts with packaged pie crust and canned peaches make these approachable but the browned butter drizzle and creamy filling will make them look like they came out of a boutique bakery window.
Why You’ll Love This Recipe
Easy meets Elegant: Store-bought crust, canned peaches, and cream cheese keep it simple.
Browned Butter Icing: Next level; rich and nutty
Portable: These are perfect for picnics and parties; individually portioned, mess-free and easy for a crowd.
Is This Recipe for You
Prep Time: 20 minuts
Cook Time: 18 – 22 minutes
Servings: 8 hand pies
Occasion: Picnics, Brunch, Potlucks, Garden Parties
What Do You Need?
Fresh
- package refrigerated pie crust (2 crusts total)
- cream cheese
- eggs
- milk
- butter
- milk or cream
Pantry
- sugar
- vanilla extract
- can of peaches
- brown sugar
- cinnamon
- salt
- powdered sugar
Prep Time
20 minutes
Cook Time
18 minutes
Serves
8
Ingredients
Peach Filling
- 1 can sliced peaches, drained and chopped (about 1 1/2 cups)
- 2 Tbsp brown sugar
- 1 Tbsp flour
- 1/2 tsp cardamon
- pinch of salt
Cream Cheese Filling
- 4 oz cream cheese
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
- Cream or milk to loosen up
Browned Butter Icing
- 3 Tbsp butter
- 1 cup powdered sugar
- 1-2 Tbsp milk
- 1/2 tsp vanilla
Steps
1
Make the Peach Filling
In a bowl, combine the peaches, brown sugar, cinnamon an salt. Set aside.
2
Whip the Cream Cheese
In a separate bowl, mix together the cream cheese, 1 tbsp of white sugar, 1/2 tsp vanilla and 1 Tbsp of milk. Cream until smooth and spreadable,
3
Assemble the Hand Pies
Preheat the oven to 375 degrees Fahrenheit. Roll out pie crusts and cut into circles or rectangles using a cookie cutter or glass. (about 4″ across)
On half of the shapes, spread 1 tsp cream cheese mixture in the center, then add 1 Tbsp peach mixture
Brush edges with egg wash (1 egg + 1 Tbsp milk)
Top with another crust round, press edges with a fork to seal.
Place on parchment-lined baking sheet and cut a small slit on top of each pie
Brush top with egg wash
4
Bake
Bake for 18-22 minutes until golden brown. Let cool completely before icing.
5
Make the Browned Butter Icing
In a small saucepan, melt 3 Tbsp butter over medium heat until golden and nutty smelling.
Remove from heat and stir in 1 cup powdered sugar, 1-2 Tbsp milk and 1/2 tsp vanilla.
Drizzle over cooled pies.
Garnish with flaky salt or edible flowers.
Expert Tips and Tricks
Browned Butter: Listen to the butter; as soon as it stops making noise it means the water is gone and the butter will burn right after that. We want browned butter not burnt butter. Be careful.
Boujee Bourbon: Replace the milk in the brown butter icing for bourbon or add a splash of it into the cream cheese mixture.
Don’t overfill: Too much filling= leaks. Keep it tidy.
Serve warm or cold: They’re amazing both ways. That’s what makes them great to take anywhere.
Make ahead: Bake and freeze without the icing. Thaw and ice just before serving.
Hand Pie Flavour Ideas
- Blackberries with Goat Cheese and a Lemon Glaze
- Banana and Nutella with a Caramel Drizzle and Sea Salt
- Pumpkin Mascarpone with a Maple Glaze
- Cherry with Vanilla Icing and Sliced Blanched Almonds
- Apples with Brie and a Honey Drizzle
FAQ
Can I use fresh peaches instead of canned? Absolutely! Just peel and dice 2-3 ripe peaches and cook down slightly with a touch of sugar.
Can I freeze these? Yes, Freeze baked but not iced. Rewarm in the oven and drizzle icing just before serving.
Best way to serve? wrap them individually in parchment paper with a cute sticker or twine. They will look like little bakery gifts.
Ingredients
Peach Filling
- 1 can sliced peaches drained and chopped (about 1 1/2 cups)
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- pinch of salt
Cream Cheese Filling
- 4 oz cream cheese
- 1 Tbsp sugar
- 1/2 tsp vanilla extract
Browned Butter Icing
- 3 Tbsp butter
- 1 cup powdered sugar
- 1-2 Tbsp milk
- 1/2 tsp vanilla
Instructions
Make the Peach Filling
- In a bowl, combine the peaches, brown sugar, cinnamon an salt. Set aside.
Whip the Cream Cheese
- In a separate bowl, mix together the cream cheese, 1 tbsp of white sugar, 1/2 tsp vanilla and 1 Tbsp of milk. Cream until smooth and spreadable,
Assemble the Hand Pies
- Preheat the oven to 375 degrees Fahrenheit. Roll out pie crusts and cut into circles or rectangles using a cookie cutter or glass. (about 4″ across)
- On half of the shapes, spread 1 tsp cream cheese mixture in the center, then add 1 Tbsp peach mixture
- Brush edges with egg wash (1 egg + 1 Tbsp milk)
- Top with another crust round, press edges with a fork to seal.
- Place on parchment-lined baking sheet and cut a small slit on top of each pie
- Brush top with egg wash
Bake
- Bake for 18-22 minutes until golden brown. Let cool completely before icing.
Make the Browned Butter Icing
- In a small saucepan, melt 3 Tbsp butter over medium heat until golden and nutty smelling.
- Remove from heat and stir in 1 cup powdered sugar, 1-2 Tbsp milk and 1/2 tsp vanilla.
- Drizzle over cooled pies.
- Garnish with flaky salt or edible flowers.
Nutrition
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