Air Fryer Peach Hand Pies

These Air Fryer Peach Hand Pies are crispy and flaky on the outside and sweet and gooey on the inside, made with just 5 ingredients. What I love the most is that I can have them ready in 30 minutes from start to finish. Just pie crust, peach filling, an egg, and some sugar are all you need to make these tiny pockets of sweetness. They’re kid-friendly and perfect for summer snacking!

I get a little peach-obsessed every summer, not gonna lie. From peach smoothies to a refreshing peaches and cream ice cream, I’ll pretty much find any excuse to work them into a recipe. Ha! Honestly, it’s such a treat to share these recipes with you, especially when I’m playing around with one of my favorite seasonal fruits. Peaches just make everything a little sweeter, don’t they?

And these air fryer peach hand pies? Total obsession right now. They’re so easy to throw together, and my kids go nuts for them. I packed a bunch for a picnic the other day, and their little friends were all smiles when I told them it was peach inside. Not a single picky eater in sight, how often does that happen? They’ve got that amazing peach flavor with a golden crunchy crust, and they’re perfect anytime my sweet tooth shows up. If you’ve got juicy summer peaches, don’t skip this one!

Why you will love this recipe

• Ready in no time at all: I love that I can get these in and out of the air fryer in about 10 minutes. It’s my favorite kind-of dessert; fast, easy, and always a favorite with the kids.
• Only a handful of ingredients: Just pie crust, peaches, a little sugar, and an egg. I usually have everything on hand, which means I make these whenever I want something fruity and sweet.
• Crispy, sweet, and totally snackable: The outside gets golden and flaky while the peach filling turns warm and gooey. They’re the perfect mix of crunch and soft sweetness.
• Great for picnics, parties, and treat-time: I recommend you to make these for birthdays, summer BBQs, or even packed lunches. No forks or plates needed, just grab and go!

What you will need

• Pie crusts: I keep the crusts in the fridge so they stay cold and easy to work with.
• Peach pie filling: For this recipe, I used organic store-bought peach filling because it’s easy and still so tasty. But guess what? I’ve got a homemade peach filling recipe coming to the blog soon, and I’m really excited to share it with you.
• Large egg: I let the egg sit out for a bit so it mixes better when brushing the tops.
• Warm water: Just a splash to help the sugar stick where I want it.
• White granulated sugar: I sprinkle this on top to get a sweet and golden finish.

How to make

1. Prep the crusts and add filling: I thaw the pie crusts according to the package, then roll them out on a floured surface and cut out 5-inch circles using a cookie cutter or glass. I add about two tablespoons of peach filling to the center of each circle, leaving space around the edges so I can seal them later.

2. Make the pies: I brush a little water around the edges of each circle, then fold them over into a half-moon shape. I press the edges to seal and use a fork to crimp them so they stay closed while cooking.

3. Wash and sugar: I whisk the egg with a splash of water and brush it over the tops of the pies. Then I sprinkle on some sugar and make three little cuts on top so the steam can escape while they cook.

4. Air fry the pies: I start by preheating the air fryer to 360 degrees F for about five minutes, then spray the basket lightly with oil so nothing sticks. I carefully place the hand pies inside without crowding them and air fry for about 9 to 10 minutes until they turn golden brown. Once they’re done, I let them cool for five minutes before serving them warm.

Expert tip

Seal the edges well

If there’s one little trick I never skip when making these peach hand pies, it’s sealing the edges perfectly. I always press them together with my fingers first, then go around with a fork to crimp them tight. One time I skipped that step because I was rushing to pick up my kids from school, and let’s just say I had peach filling all over the air fryer.

More tips to consider:

• I know it’s tempting to add more filling, but too much can cause the pies to burst open while they cook. I stick to about two tablespoons per pie.
• I leave the crusts in the fridge until I’m ready to work with them. This helps them stay flaky and easier to handle.
• Lining the air fryer basket with parchment paper with holes poked in it keeps the mess down and still lets the air circulate.
• Every air fryer is a little different, so I check at the 8-minute mark. The pies should be golden and crisp but not too dark.
• The filling gets really hot. I give them five minutes to cool so the insides set and no one burns their mouth.

Recipe variations:

• Add lemon juice: I mix in 1 tablespoon of fresh lemon juice to the peach filling. It really helps brighten up the flavor.
• Try puff pastry: Swap out the regular pie crust for puff pastry if you want a flakier, puffier pie.
• Use other fruits: I mix in blueberries or cherries with the peaches. Strawberries are a great add too, especially when they’re in season.
• Fresh peaches work too: When I have fresh peaches on hand, I peel and dice about 1 cup and use them instead of canned. The flavor is incredible and worth the extra step.
• Frozen peaches are fine: I’ve used frozen peaches in a pinch and they work great. Just thaw and chop before adding.
• Make them mini: Sometimes I cut the crusts into smaller 3-inch rounds and fill them with just 1 tablespoon of peach filling. They’re perfect for little hands or party trays.

Serving suggestions

I made these peach hand pies last weekend for my neighbor’s birthday barbecue, and oh wow, they disappeared faster than I could plate them. I had a batch cooling on the counter, and before I knew it, the kids were already sneaking bites while I was still grilling baked potatoes and pork skewers outside. One of the kids even asked if I could teach his mom how to make them, ha! That’s when you know it’s a win.

I also love serving them after our backyard grill nights. We’ll do something simple like grilled pineapple chicken, and I’ll bring out a tray of these pies once everyone’s done. Sometimes we eat them with our hands right off the paper plates, and other times I’ll dress them up with a scoop of whipped cream. During the holidays, I tuck them into gift boxes with little hand-written tags for teachers and neighbors. They’re sweet, easy, and such a happy little treat no matter what we’re celebrating.

How to store leftovers

• Store: I keep the leftover hand pies in an airtight container in the fridge and they stay fresh for up to five days.
• Freeze: When I want to freeze them, I stack them with parchment paper between each one and pop them into a freezer-safe bag or container. I always write the date on the bag so I remember to eat them within three months.
• Thaw: I let the frozen hand pies thaw overnight in the fridge so they come out with the best flavor and texture.
• Reheat: To warm them up, I just toss them in the air fryer for a couple of minutes or microwave one for about a minute when I’m in a hurry.

Frequently asked questions

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