Peach Cobbler Donut Hand Pies – The Ultimate Portable Dessert with Southern Charm!
What if you could take all the warm, comforting flavors of peach cobbler and wrap them into a sweet, flaky, hand-held pastry… with a donut glaze on top Introducing Peach Cobbler Donut Hand Pies — the perfect fusion between old-fashioned southern cobbler and your favorite glazed treat. These mini hand pies are everything: sweet, spiced, juicy, portable, and irresistibly nostalgic.
Whether you’re preparing a summer picnic, a brunch party, or just craving something cozy and special, these peach hand pies are guaranteed to steal the show — and the clicks!
Why You’ll Absolutely Love These Hand Pies
- Portable & Mess-Free: All the goodness of a cobbler, no fork required!
- Donut-Inspired Glaze: Sweet, vanilla-scented, glossy finish.
- Quick & Easy: Uses store-bought crusts, but tastes bakery-fresh.
- Customizable: Use fresh or canned peaches—whatever you have on hand.
- Instagram-Worthy: That golden crust + sticky glaze = visual heaven.
Ingredients
For the Peach Cobbler Filling:
- 2 cups fresh or canned peaches, diced
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Dough:
- 1 package refrigerated pie crusts (or homemade if desired)
- 1 egg, beaten (for egg wash)
For the Donut Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How to Make Peach Cobbler Donut Hand Pies
Step 1: Make the Peach Filling
In a medium saucepan over medium heat, combine the diced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice.
Cook while stirring frequently until the mixture begins to bubble and thicken — about 5 to 7 minutes.
Remove from heat and let the filling cool completely. (Tip: You can chill it in the fridge to speed things up.)
Step 2: Prepare the Pie Dough
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. Using a biscuit cutter or bowl, cut the dough into 4–6 inch circles (you can re-roll scraps).
Spoon a small amount (1–2 tablespoons) of the cooled peach filling onto one side of each circle.
Fold the dough over the filling to form a half-moon. Seal the edges by pressing firmly with the back of a fork.
Place each hand pie on the prepared baking sheet. Brush the tops with the beaten egg for a golden, glossy finish.
Step 3: Bake to Golden Perfection
Bake the hand pies for 18 to 22 minutes or until they’re puffed, golden, and crisp.
Let them cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool fully before glazing.
Step 4: Make the Sweet Donut Glaze
In a bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
You want a slightly thick but pourable consistency. Adjust with more sugar or milk as needed.
Step 5: Glaze and Finish
Once the pies are cooled but still slightly warm, drizzle or dip each one in the glaze.
Let the glaze set for 5–10 minutes — or until it forms a beautiful, glossy finish.
Optional: Top with a pinch of cinnamon sugar, chopped nuts, or even a touch of flaky sea salt for contrast.
Serving Ideas & Storage Tips
- These hand pies are best enjoyed fresh, but they also reheat well in the oven or air fryer.
- Serve with vanilla ice cream for a full cobbler experience.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
Nutritional Estimate (Per Hand Pie)
- Calories: ~280
- Fat: 12g
- Carbs: 38g
- Sugar: 22g
- Protein: 3g
- Servings: Makes 8–10 hand pies, depending on size
Bonus Tips for Success
- Don’t overfill! Too much filling = leaks.
- Crimp well. A tight seal prevents bursting.
- Try apple, cherry, or blueberry for fun flavor variations.
- Brush with milk instead of egg for a softer crust if you prefer.
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