Peach Cobbler Donut Hand Pies Ingredients: For the Filling: 2 cups fresh or canned peaches, diced ¼ cup granulated sugar 2 tbsp brown sugar 1 tbsp cornstarch ½ tsp cinnamon ¼ tsp nutmeg 1 tsp vanilla extract 1 tbsp lemon juice For the Dough: 1 package refrigerated pie crusts (or homemade pie dough) 1 egg, beaten (for egg wash) For the Glaze: 1 cup powdered sugar 2 tbsp milk or heavy cream ½ tsp vanilla extract Directions: Prepare the Peach Filling: In a saucepan over medium heat, combine 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 the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the pie dough and cut 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 for a golden finish. Bake: Place the hand pies on the prepared baking sheet and bake for 18–22 minutes, or until golden brown. Allow to cool slightly. Make the Glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Glaze the Hand Pies: Once the hand pies have cooled slightly, dip or drizzle each with the glaze. Let the glaze set for a few minutes.

Instructions

1. 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 and the peaches soften (about 5–7 minutes). Let the filling cool completely before assembling the hand pies. This step ensures that the filling stays in place inside the pies and doesn’t leak out during baking.
2. Assemble the hand pies. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Roll out the refrigerated pie dough on a lightly floured surface and cut it into 4–6 inch circles using a round cutter or the rim of a glass. Spoon about 1–2 tablespoons of the cooled peach filling onto the center of each dough circle.
3. Seal and shape the pies. Fold the dough over the filling to form a half-moon shape. Use a fork to press the edges together, sealing the pies tightly. This will prevent the filling from leaking out during baking. Brush each hand pie with the beaten egg wash for a golden, glossy finish.
4. Bake the hand pies. Place the prepared hand pies on the parchment-lined baking sheet. Bake for 18–22 minutes, or until they are golden brown and crispy. Keep an eye on them to ensure they don’t overbake. Once baked, let the pies cool slightly on the baking sheet.
5. Make the glaze. While the hand pies are cooling, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract in a small bowl until smooth. The glaze should be thick but pourable. Adjust the consistency by adding more milk if needed.
6. Glaze the hand pies. Once the hand pies have cooled slightly, dip or drizzle each one with the glaze. Allow the glaze to set for a few minutes before serving.

Serving Notes

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