Celebrate seasonal produce by baking Blackberry Peach Hand Pies! These made-from-scratch individual desserts combine summer flavors with a decadent Bourbon Whipped Cream. Makes 10 hand pies.
Lady A and I were in a minor fender bender a week and a half ago. (We’re fine. So is Baby Speckle.)
This, of course, happened when my husband was out of town… two days after we moved into a new house. Since I was 35 weeks pregnant, we were sent to the hospital to confirm we were all OK.
I left two friends voicemails—and these sweet friends showed up at L&D with snacks and toys to keep Lady A amused while Baby Speckle and I were checked over.
Three and a half hours later, we were discharged with a clean bill of health.
Needless to say, Lady A thought our hospital adventure was the best. She got to paint her legs with special face paints, ate a snack dinner and was given all the attention.
Words cannot express how grateful I am to have found our people. And I totally want to bake these friends some hand pies as a giant THANK YOU.
Why I love this recipe:
I think these Blackberry Peach Hand Pies with Bourbon Whipped Cream would fit the bill perfectly to celebrate friends or to say thank you.
If you love peaches and summertime sweetness, this recipe is for you.
Please note, though, that you need to use super ripe peaches… an out-of-season peach will not do.
These fruit hand pies are naturally sweet—meaning they’re sweetened just enough because the fruit is more than enough—and utterly delicious.
The first time we made ‘em, we had a hard time stopping at one.
Other summer desserts meant for sharing: Sweet Strawberry Bruschetta with Almond Pudding and Lemon Curd | Blueberry Cheesecake Popsicles | Lemon Cooler Cookies | Chocolate Pudding Pie with Graham Cracker Crust | Strawberry and Blueberry Hand Pies
Need more summertime recipe inspiration? Check out my Summer Recipe Index!
What do I need to make this recipe?
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- Glass bowls
- Box grater
- Liquid measuring cup
- Silicone Basting & Pastry Brush
- Sheet pan
- Nonstick baking mat
- Hand mixer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
We’re going to make a homemade pie crust dough, as well as the peach-blackberry filling and bourbon whipped cream. (If you think this is too much, you can purchase a pre-made pie crust at the store! You can also skip the whipped cream and serve with a scoop of vanilla ice cream.)
Here’s what you need:
- Unsalted butter—this is the fat we need for the pie crust recipe. It needs to be extra cold.
- Milk—we’ll add a little bit of this to bind the pie crust dough together. You can use whatever milk you’ve got on hand at your house.
- Apple cider vinegar—this goes into the dough, as well.
- All-purpose flour—we keep unbleached AP flour at our house, but the regular kind works, too! You’ll need this for the crust, as well as the filling.
- Granulated sugar—also known as white sugar, this is our sweetener. We need a little bit for the pie dough, as well as some to go into the filling.
- Cornstarch—this is a thickener for both the pie dough and the filling. There is no substitute.
- Kosher salt—I like to use a fine grain kosher salt (or sea salt) in a baking recipe like this one.
- Fresh peaches—use super ripe and juicy peaches! You can blanch the peaches to help remove the skin if you want, though that’s not necessary.
- Blackberries—you want these to be super fresh, too!
- Egg—we use this as a wash on the exterior of the hand pies.
- Heavy whipping cream—this is the base for our homemade whipped cream. Half-and-half or a lower fat milk will not work as a substitute.
- Bourbon—a little goes a long way in the whipped cream! Use a good drinking bourbon, but not one that you like to sip on its own.
- Powdered sugar—this will sweeten our whipped cream.
How to make Hand Pie Crust
Grate the unsalted butter using a cheese grater. (I like to do this directly onto a plate or a bowl.) Cover with plastic wrap, and transfer to the freezer until time to use.
Combine the milk with the apple cider vinegar in a liquid measuring cup. Refrigerate until ready to use. The milk will curdle because of the vinegar. It’s supposed to do this!
Combine the dry ingredients. Whisk together the flour with the sugar, cornstarch and salt until incorporated in a large bowl.
Add the frozen butter to the flour mixture. Stir gently with a rubber spatula until the ingredients are well-combined, and the butter appears to be the size of peas and the texture of wet sand.
Add the liquid mixture. Drizzle half of the milk mixture over the dry ingredients. Use a plastic spatula to lightly mix. Drizzle in a bit more and repeat until the dough holds together. (You can use your hand to test this or simply press it against the side of the bowl.)
If necessary, add extra cold milk one tablespoon at a time until you reach the proper consistency.
Make a disk of the dough. Wrap it tightly in plastic wrap, and refrigerate for at least an hour.
Make the Blackberry Peach Hand Pie filling
While the dough is chilling, prepare the peaches. You can blanch them to peel them, though that’s not necessary. (If you look at my photos, you’ll see that I left the skin intact. This is a personal preference. Do whatever is best for you.)
Chop the peaches. Wash the blackberries, too.
Combine the peaches and blackberries in a medium bowl.
Add the sugar and cornstarch. Toss the ingredients until combined, then set aside.
Make and Bake the Peach Hand Pies
Preheat the oven. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
Prepare the work surface. Lightly flour a flat surface. Find a 4½” to 5″ round cookie cutter or a plate to use to create your discs.
Roll out the chilled pie crust. Cut the crust into rounds.
Transfer the dough to the prepared baking sheet. Add out about 2 tablespoons of the filling into each.
Seal the hand pies. Brush egg around the edges of half the round, then seal with your fingers or a fork.
Repeat until all 10 pies have been made.
Add the egg wash. Brush the tops with the egg. Gently cut two vents in the top of each. Sprinkle extra sugar on top, if desired.
Bake for 30-40 minutes, or until golden brown and bubbly.
Remove from the oven and cool before devouring. Serve with bourbon whipped cream or a scoop of vanilla bean ice cream.
How to make Bourbon Whipped Cream
Combine the whipping cream and bourbon in a large bowl.
Whip the cream and bourbon together with a hand mixer until they start firming up.
Add the powdered sugar, and continue beating until you have stiff peaks.
Serve with the warm hand pies!
Frequently Asked Questions
Simply put, it’s a hand-held pie! It can be sweet or savory, baked or fried… but the key here is that it’s an individual serving.
Also, they’re totally delightful and perfect for all kinds of entertaining because you don’t have to worry about slicing up a full-sized pie or about needing plates. All you need with a hand pie is a napkin, and you and your guests are good to go!
Absolutely! I love making homemade crust because I know what exactly goes into the dough, but I know that it’s time consuming and some folks don’t enjoy the pie crust making process.
If that’s you, purchase 2-3 rounds of pie dough at your local grocery in the freezer section. Let them thaw, then roll out into rounds to make the hand pies.
Sure! I threw blackberries into these delightful little hand pies because we had them on hand, and because I like a not-too-sweet dessert.
If you use a different berry, strawberries, raspberries or blueberries would be lovely paired with the peaches. If you want to just stick with peaches, knock yourself out!
Whatever you decide to do, just sweeten lightly before tasting the fruit. Peaches alone will be sweeter than peaches and blackberries combined. Test the fruit, then sweeten accordingly so they’re not too sweet. (Unless that’s your thing. And then, well, go wild.)
Shortcuts + adaptations
If you don’t want to fuss with homemade pie crust, purchase some frozen pie crusts at the store and use them here.
If you don’t like whipped cream, serve the fruit hand pies with a scoop of your favorite ice cream.
Instead of making individual hand pies, transform this recipe into a Peach Blackberry Pie. The baking time will obviously vary, and you’ll need enough pie crust for a bottom and a top crust, but I think that would be delicious.
More peach recipes to try this summer:
- Peach Moscow Mule
- Ricotta Crostini with Grilled Peaches
- Mini Peach Pies
- Individual Ginger Peach Punch
- Balsamic Peach Compote
- Bourbon Peach Slush
More hand pie recipes to try:
- Strawberry and Blueberry Hand Pies
- Chocolate Bourbon Pecan Hand Pies
- Gluten Free Vegan Hand Pies
- Mashed Potato Beef Hand Pies
Now who’s ready to make some hand pies?
Scroll on down to learn how you can make ‘em for you and yours…
Celebrate seasonal produce by baking Blackberry Peach Hand Pies! These made-from-scratch individual desserts combine summer flavors with a decadent Bourbon Whipped Cream.
- ½ cup unsalted butter , (1 stick)
- 1/3 cup milk, (whole, 2%, 1%, skim OK)
- 1 ½ teaspoons apple cider vinegar
- 1 ½ cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons cornstarch
- ¾ teaspoon kosher salt
- 1 ½ cups peaches, sliced (about 3 small peaches)
- ½ cup blackberries
- 3 tablespoons granulated sugar, plus additional for topping the pies
- 1 tablespoon cornstarch
- 1 egg
Bourbon Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons bourbon
- 3 tablespoons powdered sugar
Make the Pie Crust
- Shred the unsalted butter using a cheese grater. Do this directly onto a plate or a bowl. Cover with plastic wrap, and transfer to the freezer to keep cold.
- Combine the milk with the apple cider vinegar in a liquid measuring cup. Refrigerate until ready to use. (The milk will curdle a little. That's OK! We want that to give us a buttermilk-esque flavor.)
- In a large bowl, whisk together the flour with the sugar, cornstarch and salt until incorporated.
- Remove the butter from the freezer and add it to the flour mixture. Stir gently with a rubber spatula (or your hands) until the ingredients are combined. The butter appears to be the size of peas and the texture of wet sand.
- Drizzle half of the milk mixture over the dry ingredients. Use a plastic spatula to lightly mix the flour with the liquid. Repeat the process by drizzling more in, repeating until the dough holds together. You can test this by picking up some with your hand and squeezing or you can press the dough against the side of the bowl. (You should still be able to see chunks of butter in it.) If necessary, add extra cold milk, 1 tablespoon at a time, until the dough holds together.
- Form the dough into a disk and wrap it tightly in plastic wrap.
- Refrigerate for at least 1 hour.
Make the Filling once the Dough is Ready
- If desired, peel the peaches before slicing them. (A peach peel does not bother me, but I know the texture can throw some off. Consider blanching the peaches before peeling to make the process easier.)
- Measure out the sliced peaches and blackberries in a medium-sized bowl.
- Add the sugar and cornstarch. Toss until combined, then set aside.
Make the Hand Pies
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Lightly flour a clean, flat surface, and roll out the pie crust. Using a 4½" to 5" round cookie cutter (or a plate of a similar size), cut rounds into the dough for the individual pies.
- Transfer the dough rounds to the prepared baking sheet, then measure out about 2 tablespoons of the filling into them.
- Brush egg around the edges of half the round, then seal with your fingers or a fork.
- Repeat the process until all 10 pies have been made.
- Brush the tops of the hand pies with the egg.
- Gently cut two vents in the top of each.
- Sprinkle with additional sugar, if desired.
- Transfer the baking sheet to the oven, and bake for 30-40 minutes, or until the tops are golden brown.
- When cooled, remove from the oven, and let cool for 5 minutes before devouring!
Make the Whipped Cream
- In a bowl, combine the whipping cream with the bourbon.
- Using a hand mixer, whip the cream and bourbon together until they start solidifying.
- Sprinkle in the powdered sugar, and continue whipping until the desired whipped cream consistency.
- Serve with the warm hand pies!
Recipe adapted from my Strawberry Blueberry Hand Pies.
Store bought shortcut: Purchase pie dough from the freezer section at your local grocer to cut down on the time this pie and the crust take to make. While I'm a fan of this buttery homemade dough, store bought varieties work, too!
The pie dough can be made days in advance and kept cold in the fridge. I only recommend keeping it in the fridge for a week. However, I've frozen discs of pie dough for up to a few months without issue and defrosted them in the refrigerator until they were ready to use.
If you don't have a rolling pin, use a wine bottle or a similarly shaped bottle.
If you don't have a large round cookie cutter, use a small dessert plate. Place it on the rolled out dough and circle the edges with a knife for the same effect.
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Serving Size:1 hand pie with whipped cream
Amount Per Serving: Calories: 330Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 214mgCarbohydrates: 32gFiber: 1gSugar: 13gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.