Peaches and Cream Hand Pies

These golden, crispy peaches and cream hand pies combine juicy summer peaches with a luscious cream cheese filling for the perfect handheld dessert.

Ingredients

• Shortening: Shortening has a higher melting point than butter, which helps the dough hold its shape during the high-heat frying process. It also creates layers in the dough that result in a crispy, flaky crust rather than a tough, chewy one
• Buttermilk: The acidity in buttermilk tenderizes the dough, resulting in a more tender crust.
• Mascarpone: Adds creaminess and richness to the filling. Mascarpone has a smoother texture than regular cream cheese, creating an almost custard-like consistency.
• Yellow peaches: Yellow peaches are typically sweeter and less acidic than white peaches, making them ideal for desserts. Their soft, juicy texture breaks down slightly during cooking, creating a jammy consistency that pairs perfectly with the creamy filling.
• Cornstarch: Acts as a thickening agent for the filling, preventing soggy and leaky pies.

Substitutions and variations

• Fruit: Try this recipe with another fruit, such as strawberries, mangoes, or plums.
• Flavors: Substitute vanilla with almond extract for a subtle almond flavor.
• Glaze: You can skip the cinnamon sugar and drizzle a simple glaze on top instead.

Recipe

Print Recipe

Peaches and Cream Hand Pies

Yields about 16 hand pies

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: pie

Servings: 16

Author: Christine Ma

Ingredients

Pie dough

• 4 cups all-purpose flour (592 grams)
• 1 cup shortening (192 grams)
• 1 teaspoon salt
• 1 large egg yolk
• 1 cup buttermilk (250 ml)

Pie filling

• 4 ounces mascarpone, softened
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar (25 grams)
• 1 large egg yolk
• 1 teaspoon vanilla bean paste or vanilla extract
• 4 ripe yellow peaches peeled and diced (13 ounces, about 2 cups)
• 2 teaspoons cornstarch
• 2 tablespoons brown sugar (25 grams)

Remaining ingredients

• oil for frying
• 2 tablespoons granulated sugar (25 grams)
• 1 teaspoon cinnamon

Instructions

• Make the pie dough. In the bowl of a food processor, blend together the flour with shortening and salt until the mixture resembles coarse sand. Add the egg yolk and buttermilk and mix just until the dough comes together. Alternatively, mix the dough by hand. Divide the dough in half and wrap in plastic wrap. Chill in the fridge for at least one hour or until firm.
• Meanwhile, prepare the fillings. Beat together the softened mascarpone with cream cheese, 2 tablespoons granulated sugar, egg yolk, and vanilla bean paste in a medium bowl until well combined.
• Peel and dice enough peaches to yield 2 cups. Gently toss the peaches with the cornstarch and brown sugar in a medium bowl. Let sit for 10 minutes.
• Lightly dust a clean work counter with flour. Roll out the pie dough until it's ⅛ inch thick. Cut out 3 ½-inch round circles with a biscuit counter. Place 1 tablespoon of the cream cheese filling in the center of half of the circles followed by 1 tablespoon of the peaches. Try not to add too much of the liquid from the peaches or the pastry can get soggy.
• Place a cut circle dough on top of the filled ones and use a fork to seal the edges. Place on a lined baking sheet and repeat with the remaining dough. Keep the pies in the fridge while the oil heats.
• Preheat frying oil to 350 degrees F.
• Combine 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl.
• Carefully fry the hand pies a couple at a time until they turn golden brown, about 4-5 minutes. Remove the pies with a slotted spoon and drain the excess oil on paper towels. Sprinkle the cinnamon sugar on top and repeat with the remaining hand pies. Serve warm.

Notes

You can use frozen peaches, but thaw and drain them thoroughly first. Pat dry with paper towels to remove excess moisture before tossing with cornstarch and sugar.

Step-by-step instructions

Step 1: Make pie dough

We all know that pies are a lot of work, but we do it because they're always worth it. These peaches and cream hand pies are just as much work as a regular pie, but if it helps, they're fried, so they cook in minutes. That also means that you can eat them within minutes of them frying - no waiting until they cool. Does that convince you to make these? I hope so because they're delicious!

Let's start by making the pie crust. I always use butter to make pie crust, but I decided to use shortening in this recipe because shortening helps keep the dough together. I found that butter crusts are more delicate, so they can fall apart more easily.

For the same reason, we're going to add an egg yolk to the dough. I used a food processor to make the dough, but you can also use your hands. Cut the shortening into the flour and salt until the mixture resembles coarse sand. Add the egg yolk and buttermilk and mix just until the dough comes together.

This recipe makes a big batch of pie dough, so divide it into two to help it chill faster. You can also make the dough the day before and keep it in the fridge overnight.

Step 2: Prepare fillings

While the dough is chilling, prepare the fillings. Beat together softened mascarpone with softened cream cheese, sugar, egg, and vanilla bean paste until smooth. You can substitute the vanilla bean paste for an equal amount of vanilla extract if you prefer.

I used fresh peaches for these peaches and cream hand pies, but frozen should also work. Toss the fruit with cornstarch and sugar and let it sit for 10 minutes.

Step 3: Shape hand pies

When the dough is firm, dust a clean work counter with flour and roll it out until it's about ⅛-inch thick. You don't want the dough to be too thick, or it won't cook all the way. On the other hand, you don't want it to be too thin, or it won't be able to hold the fillings.

Cut out 3 ½-inch circles and place a dollop of the mascarpone filling in the center of half of the circles, followed by the peaches. I didn't add any of the peach juices to the hand pies because I didn't want the crust to get soggy.

Seal the edges by pressing a fork, and chill them in the fridge until the oil reaches the correct temperature. You don't want the crust to get soggy and soften while the oil is heating, so keep it in the fridge, especially if your kitchen is warm. At this point, you can also freeze the hand pies and fry them later at your convenience.

Step 4: Fry

Gently add the hand pies to the hot oil and fry until golden brown on both sides. If they start to float up before they turn brown, keep them submerged with a spoon. Remove the pies and sprinkle cinnamon sugar on top.

Let them cool for a couple of minutes before digging in.

If I'm completely honest, these peaches and cream hand pies rival the taro pies I had in Hawaii. The crust is different from McDonald's fried pies, but it's still a great crust.

Pair that with the oozy, warm vanilla mascarpone cream and sweet peaches, and you have one outstanding dessert! If you want to go an extra step, you can even serve these with a scoop of vanilla ice cream.

Make-ahead and storage

• Make-ahead: You can assemble the hand pies and refrigerate them for up to 24 hours before frying. The dough can also be made up to 2 days in advance and kept chilled.
• Store: Store covered at room temperature for 1-2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 5-7 minutes to crisp up.

Frequently asked questions

More peach dessert recipes

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