Cling Peach Hand Pies


Yield: 18



  • 2 cans 15oz. each California Cling Peaches
  • 2 tsp granulated sugar
  • 1 tbsp brown sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tsp grated lemon zest
  • 1 tbsp fresh lemon juice


  • 2 1/2 C all purpose flour
  • 1 tsp Kosher salt
  • 2 sticks cold unsalted butter cut into cubes
  • 1/2 C ice water


  • 1 large egg lightly beaten
  • Turbinado sugar mixed with ground cinnamon for sprinkling


Make the Dough

  1. In a large bowl, whisk the flour with the salt. Scatter the butter over the flour.
  2. Using your fingers, pinch the butter into the mixture until it resembles very coarse crumbs with some pieces the size of small peas.
  3. Stir in the ice water just until dough forms. Turn the dough out on to a lightly floured work surface and knead gently to form a ball. Pat the ball into a 1 inch thick round, wrap in plastic, and refrigerate for one hour.

Make the Filling

  1. Open both cans of peaches and drain 3/4 of the liquid. Pour the canned cling peaches into a medium size bowl and add the other filling ingredients. Gently fold together until combined.

Preheat & Cut the Dough

  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  2. Once the dough has chilled for one hour, remove it from the refrigerator, unwrap it from plastic and cut the round in half. On a lightly floured surface, using a lightly floured rolling pin, roll out one piece of the cut dough to 1/8 inch thick.
  3. Using a 4 inch biscuit cutter, stamp out 6 rounds of dough and transfer to your parchment lined baking sheet. Top the cut rounds with another piece of parchment paper.
  4. Gather the scraps of dough and form into a ball; roll that ball out again and stamp out 3 more rounds with your biscuit cutter. Transfer those cut rounds to the baking sheet. Repeat this process with the second half of your dough.
  5. Once cut, refrigerate the cut rounds for 30 minutes covered with parchment.

Fill and Bake

  1. Line two baking sheets with parchment paper. Working with one dough round at a time, brush the rim of the dough circle with the beaten egg. Spoon 2 teaspoons of the filling into the center of the dough round and fold in half to enclose- being careful to prevent any filling from spilling out. Lay the dough envelope flat and press the edge firmly with a fork to create a seal. Transfer to a prepared baking sheet.
  2. Repeat this process with the remaining dough and filling. Arrange the hand pies 2 inches apart for baking. Brush the top of the hand pies with the beaten egg and sprinkle with cinnamon-sugar mixture.
  3. Using a paring knife, cut two small slits in each hand pie.
  4. Bake until puffed and golden brown. Cooking time is approximately 15 minutes. Transfer the hand pies to a rack and let cool slightly.