There’s something magical about the warm, juicy taste of peaches wrapped in a golden, flaky crust. Imagine a sweet treat that combines the cozy familiarity of peach cobbler with the portable fun of a donut—and you’ve got Peach Cobbler Donut Hand Pies. Whether you’re hosting a weekend brunch, packing a summer picnic, or just looking for a cozy dessert to enjoy on a quiet evening, this recipe is made for moments when comfort and convenience meet.

Inspired by summers in the South and those classic roadside peach stands, these hand pies are a nod to nostalgia. They’re the kind of treat that makes you slow down, smile, and maybe even lick a little glaze off your fingers. Let’s dive into this delicious fusion of cobbler and donut magic that you can bake right in your kitchen.

Why You’ll Love These Peach Cobbler Donut Hand Pies

These hand pies are more than just a fun dessert. They hit all the right notes:

Portable & Shareable: Hand pies are ideal for potlucks, lunchboxes, or on-the-go snacks.
Seasonal & Versatile: Fresh peaches in summer? Yes, please! But canned peaches work beautifully too.
Nostalgic Flavors: Cinnamon, nutmeg, brown sugar, and buttery crust recreate the classic peach cobbler vibe.
Fun to Make: Great for baking with kids or for weekend baking therapy.
That Glaze!: It turns these pies from great to gourmet-donut-level amazing.

If you’re looking to impress at your next gathering—or just treat yourself—these Peach Cobbler Donut Hand Pies are the answer.

Ingredients You’ll Need

Here’s everything you’ll need to bring this sweet dream to life:

For the Peach 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

Step-by-Step Instructions

1. Prepare the Peach Filling

The heart of any cobbler is that warm, gooey filling—and this one doesn’t disappoint.

In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice.
Stir continuously as the mixture comes to a simmer. In about 5–7 minutes, it should thicken to a jam-like consistency.
Remove from heat and let the filling cool completely before assembling the pies.

Pro Tip: You can make the filling a day ahead and refrigerate it. Just be sure to bring it to room temperature before using.

2. Assemble the Hand Pies

Time to bring it all together in perfectly hand-held pastry parcels.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out your pie crusts on a lightly floured surface. Use a round cookie cutter or glass to cut out 4–6-inch circles.
Spoon 1–2 tablespoons of cooled peach filling onto one half of each circle, leaving space around the edges.
Fold the dough over the filling to create a half-moon shape.
Use a fork to crimp the edges closed, sealing the filling inside.
Place hand pies on the prepared baking sheet and brush each one with the beaten egg.

Optional: Sprinkle with coarse sugar before baking for added texture and sparkle.

3. Bake to Golden Perfection

Bake in the preheated oven for 18–22 minutes or until the crust is golden brown and flaky.
Remove from the oven and let them cool on a wire rack for 5–10 minutes before glazing.

Your kitchen will smell amazing—like a Southern bakery crossed with a peach orchard.

4. Make the Glaze

This sweet vanilla glaze adds that final bakery-style touch.

In a medium bowl, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth.
Adjust the consistency by adding more milk (for a thinner glaze) or more sugar (for a thicker one).

5. Glaze the Hand Pies

Once the pies have cooled slightly but are still warm, dip the tops into the glaze or drizzle it over using a spoon.
Place them back on the wire rack and let the glaze set for 5–10 minutes.

And there you have it—Peach Cobbler Donut Hand Pies that look as good as they taste!

Tips for Success

Don’t overfill: A little filling goes a long way. Too much, and it will ooze out during baking.
Seal edges well: Use a fork and press firmly. A tiny leak can still be tasty, but sealing properly helps keep the filling inside.
Cool before glazing: Warm, not hot, pies hold glaze better and prevent melting.
Double the batch: These go fast! Make a second batch and freeze half (see below).

Make Ahead & Freezing Tips

These hand pies can be made ahead of time for ultimate convenience:

Make Ahead: Assemble and refrigerate (unbaked) for up to 24 hours before baking.
Freeze Before Baking: Place uncooked, sealed hand pies on a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake from frozen at 375°F, adding 5–7 minutes to the baking time.
Freeze After Baking: Let baked hand pies cool completely (before glazing), then wrap and freeze. Reheat in a 325°F oven until warm, then glaze.

Flavor Variations to Try

Want to put your own twist on this recipe? Here are some delicious ideas:

Apple Cinnamon: Swap peaches for apples and add a pinch more cinnamon.
Berry Bliss: Use a mix of strawberries, blueberries, and raspberries.
Caramel Peach: Add a drizzle of caramel sauce over the filling before sealing the pies.
Spiced Rum Glaze: Replace milk with a splash of spiced rum in the glaze for an adult twist.

What to Serve With Peach Cobbler Donut Hand Pies

These treats shine on their own but can be part of a show-stopping spread. Try pairing them with:

Fresh whipped cream or vanilla ice cream
Iced tea or peach lemonade
A cozy cup of coffee or chai latte
Brunch board with fresh fruit, mini quiches, and muffins

Frequently Asked Questions (FAQ)

Can I use frozen peaches?

Yes! Just thaw and drain them well before using to avoid excess liquid.

Can I air fry these hand pies?

Absolutely. Set your air fryer to 350°F and cook for 10–12 minutes, checking for a golden crust.

Can I use puff pastry instead of pie dough?

You can! The result will be flakier and more delicate. Reduce baking time slightly and monitor closely.

How long do they keep?

They’re best eaten within 2 days but can be stored in an airtight container at room temperature for up to 3 days. Refrigerate if you added dairy to the glaze.