Peach Cobbler Donut Hand Pies

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Peach Cobbler Donut Hand Pies – A Sweet Southern Mashup in Every Bite

There’s something magical about the combination of flaky pastry, warm spiced peaches, and a sweet vanilla glaze. These Peach Cobbler Donut Hand Pies are a delightful fusion of two beloved comfort foods: the cozy, cinnamon-kissed filling of a peach cobbler and the golden, glazed finish of a classic donut. Baked until golden and finished with a silky glaze, they’re the perfect handheld treat for breakfast, brunch, or dessert.

Whether you’re using fresh summer peaches or reaching for a can in the off-season, these hand pies are easy to make, fun to eat, and guaranteed to impress.

Why You’ll Love These Hand Pies

  • Portable and shareable – Great for picnics, potlucks, or lunchbox treats.
  • No frying required – All the donut vibes, none of the mess.
  • Year-round friendly – Use fresh or canned peaches depending on the season.
  • Customizable – Add a crumble topping, swap the fruit, or flavor the glaze.
  • Kid-friendly and freezer-friendly – Make ahead and enjoy anytime.

Ingredients

This recipe makes 8–10 hand pies, depending on the size of your dough circles.

For the Peach Filling

  • 2 cups fresh or canned peaches, diced
    If using canned, drain well. Frozen peaches work too—just thaw and drain first.
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Tip: The lemon juice brightens the flavor and balances the sweetness.

For the Dough

  • 1 package refrigerated pie crusts (usually contains 2 crusts)
    Or use your favorite homemade pie dough.
  • 1 egg, beaten (for egg wash)
    Helps the pies bake to a golden, glossy finish.

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Optional Add-ins:

  • A pinch of cinnamon or nutmeg in the glaze
  • Almond extract instead of vanilla
  • Sparkling sugar for crunch

Equipment You’ll Need

  • Saucepan
  • Mixing bowls
  • Rolling pin
  • 4–6 inch round cutter or glass
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fork
  • Whisk
  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Peach Filling

In a medium saucepan over medium heat, combine:

  • 2 cups diced peaches
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Cook, stirring frequently, for 5–7 minutes, or until the mixture thickens and becomes syrupy.

Remove from heat and let the filling cool completely before assembling the pies.

Tip: You can make the filling a day ahead and refrigerate it.

Step 2: Assemble the Hand Pies

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Roll out the pie dough on a lightly floured surface.

Use a round cutter or glass to cut 4–6 inch circles.

Spoon 1–2 tablespoons of the cooled peach filling onto one half of each circle.

Fold the dough over the filling to form a half-moon shape.

Press the edges with a fork to seal.

Place the hand pies on the prepared baking sheet.

Brush the tops with beaten egg for a golden finish.

Optional: Cut a small slit in the top of each pie to allow steam to escape.

Step 3: Bake

Bake for 18–22 minutes, or until the pies are golden brown and crisp.

Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Step 4: Make the Glaze

In a small bowl, whisk together:

  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Whisk until smooth and pourable.

Tip: Add more milk for a thinner glaze or more sugar for a thicker one.

Step 5: Glaze the Hand Pies

Once the hand pies have cooled slightly but are still warm, dip or drizzle each with the glaze.

Let the glaze set for 5–10 minutes before serving.

Optional: Sprinkle with cinnamon sugar or crushed graham crackers for a cobbler-style crunch.

Time & Yield

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: ~40 minutes
  • Yield: 8–10 hand pies
  • Calories: ~280 kcal per pie (approximate)

Tips for Success

  • Cool the filling before assembling to prevent soggy dough.
  • Seal well to avoid leaks—press edges firmly with a fork.
  • Don’t overfill—a little goes a long way.
  • Use parchment paper to prevent sticking and ease cleanup.
  • Let the glaze set before stacking or storing.

Variations to Try

  • Apple Cobbler Hand Pies: Swap peaches for diced apples and add a pinch of clove.
  • Berry Blend: Use a mix of blueberries, raspberries, and strawberries.
  • Crumble Topping: Sprinkle with streusel before baking for extra texture.
  • Fried Version: Deep-fry instead of baking for a true donut-style treat.
  • Mini Pies: Use a smaller cutter for bite-sized versions—great for parties.

Serving Suggestions

Serve these hand pies:

  • Warm with a scoop of vanilla ice cream
  • With coffee or sweet tea for brunch
  • As a grab-and-go dessert
  • Wrapped in parchment for picnics or lunchboxes

Storage & Make-Ahead

  • Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days.
  • Freeze unglazed hand pies for up to 2 months. Reheat and glaze before serving.
  • Make ahead: Prepare the filling and dough in advance and assemble just before baking.

Final Thoughts

These Peach Cobbler Donut Hand Pies are the perfect blend of cozy and fun—like a Southern summer in pastry form. With their golden crust, spiced peach filling, and sweet vanilla glaze, they’re a treat that feels both nostalgic and new. Whether you’re baking for a crowd or just treating yourself, these hand pies are sure to bring smiles with every bite.

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