Baked Sourdough Peach Hand Pies
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My sourdough peach hand pies are made from scratch and baked instead of fried! They’re so simple to make from the filling to the olive oil pie crust. We love enjoying these warm out of the oven with a glass of milk!
Key Takeaways: Sourdough Peach Hand Pie Recipe
- Prep Time: 40
- Bake Time: 22
- Total Time: 1 hour 2 minutes
- Servings: 7 hand pies
- Cooking Method: Baked
- Flavor & Texture: Crispy, flaky, buttery, perfectly sweetened
- Difficulty: Beginner
- Why this Recipe?: Baked instead of fried and made completely from scratch
Peach season is one of my favorite seasons! I love creating new peach recipes every year, but I also love making our favorites like peach sweet tea, sourdough peach scones, and mason jar peach trifles!
Now these hand pies have been added to that list. The pie crust is flaky and crisp, and the filling is perfectly sweetened. I can’t wait for you to make them!
Why You’ll Love This Recipe
- No-hassle pie crust: Instead of using butter, I use olive oil for the easiest sourdough crust.
- Made completely from scratch: The pie crust and the peach filling are both made from scratch.
- Baked instead of fried: It’s super easy to bake these in the oven, no need to deal with frying.
- Beginner-friendly instructions: The steps are super easy to follow without feeling overwhelming.
Ingredients
For the Peach Filling
- peaches: yellow peaches work best, make sure they’re ripe
- raw cane sugar: you can swap this for coconut sugar or regular sugar
- lemon juice: pure bottled lemon juice or fresh, both work
- cornstarch: this is for thickening; you can also swap it for arrowroot powder
For the Sourdough Pie Crust
- sourdough discard: I like to use a thick starter; the hydration of your starter will vary the consistency of the dough
- water: I use filtered water out of our pitcher
- extra virgin olive oil: you can also use avocado oil if desired; it will give it a little different taste
- fine sea salt: I really recommend sticking to sea salt, but regular table salt can work if needed
- raw cane sugar: you can swap this for coconut sugar or regular sugar
- all-purpose flour: I like to use organic, unbleached all-purpose, but regular works
- egg wash: you’ll need a large egg and a splash of any milk or water
Tools You May Need
How to Make Sourdough Peach Hand Pies
Preheat oven to 400 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
Make the Peach Filling
If you haven’t yet, rinse, peel, and slice peaches, removing the seed, into small chunks.
Add diced peaches, cane sugar, and lemon juice to a medium-sized pot and cook on medium heat for 15 minutes, stirring occasionally.
Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling. Stir continuously for 1 minute then take off burner when thickened.
Remove from heat and set aside to begin cooling, it’ll thicken even more.
Make the Sourdough Pie Dough
Add sourdough discard, water, olive oil, sea salt, cane sugar, and flour to a large mixing bowl. Mix with a spoon until combined then use your hands to incorporate any extra dry ingredients to form a dough ball.
Optional: cover the dough with a lid or wrap and cold ferment in the fridge for 12-48 hours for more fermentation benefits. Please know the cold ferment will make the crust not as crisp after baking.
Assemble the Hand Pies
Sprinkle your workspace lightly with flour and roll dough out so it’s 1/4″ thick.
Take a cereal bowl or soup bowl (one you use to eat out of) and use it to cut out circles in the dough. Press down and move bowl in circles to help cut the dough.
Combine the scraps and repeat until all dough is used up.
Add two spoonfuls of peach filling to the center of each circle of dough. Then fold each circle in half to create a half moon shape.
Use a fork to crimp the edges to seal them then use your fingers to roll the ends up over the crimping and press down so it’ll stay. Place on prepared sheet pan so they’re not touching.
Use a fork to gently poke little holes in the tops of each to let steam out while baking.
Brush each with egg wash and sprinkle tops with cane sugar (if desired).
Bake for 22-24 minutes or until lightly golden brown and completely baked. Remove from oven and place on a wire rack to cool. Enjoy!
Molly’s Tips
- Read the recipe before getting started so you know what to expect
- Place peach pie filling in the fridge so it’s thicker and easier to work with, if desired.
- For quick assembly, make the dough and filling ahead of time and freeze them.
- Wait to make any adjustments until you’ve made it once.
Recipe FAQs
Once they’ve cooled, store them in an airtight container, preferably glass, for up to 5 days at room temperature.
Yes, you can freeze these hand pies after baking in a freezer-safe container or baggie for up to 3 months.
Preheat your oven or toaster oven to 350 degrees Fahrenheit, then place hand pies on a sheet pan and warm for 5-8 minutes.
Yes! You can refrigerate them for up to 48 hours or freeze for up to 1 month. Just thaw in the fridge overnight before using and pour off any excess liquid from the filling.
More Peach Recipes
- Icebox Peach Tart (with a no-bake crust!)
- Peach Trifle in Mason Jars (with Sourdough Cake
- Sourdough Peach Waffles
- Sourdough Peach Cobbler
- Sourdough Peach Scones with Fresh Peaches
- Southern Peach Sweet Tea
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Recipe
Baked Sourdough Peach Hand Pies
Ingredients
Peach Filling
- 2 cups diced peaches
- 1/2 cup raw cane sugar
- 1 tsp lemon juice
- thickener: 1 Tbsp cornstarch or arrowroot powder + 1 Tbsp milk (or water)
Sourdough Crust
- 1/2 cup sourdough discard
- 1/4 cup water
- 1/2 cup extra virgin olive oil or avocado oil
- 1 tsp fine sea salt
- 1 Tbsp raw cane sugar
- 2 cup all-purpose flour I use organic, unbleached but regular works
- egg wash: 1 egg + 1 Tbsp milk (or water)
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
Make the Filling
- If you haven’t yet, rinse, peel, and slice peaches, removing the seed, into small chunks.
- Add diced peaches, cane sugar, and lemon juice to a medium-sized pot and cook on medium heat for 15 minutes, stirring occasionally.
- Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling. Stir continuously for 1 minute then take off burner when thickened.
- Remove from heat and set aside to begin cooling, it’ll thicken even more.
Make the Dough
- Add sourdough discard, water, olive oil, sea salt, cane sugar, and flour to a large mixing bowl. Mix with a spoon until combined then use your hands to incorporate any extra dry ingredients to form a dough ball.
- Optional: cover the dough with a lid or wrap and cold ferment in the fridge for 12-48 hours for more fermentation benefits. Please know the cold ferment will make the crust not as crisp after baking.
Assemble & Bake
- Sprinkle your workspace lightly with flour and roll dough out so it’s 1/4" thick.
- Take a cereal bowl or soup bowl (one you use to eat out of) and use it to cut out circles in the dough. Press down and move bowl in circles to help cut the dough.
- Combine the scraps and repeat until all dough is used up.
- Add two spoonfuls of peach filling to the center of each circle of dough. Then fold each circle in half to create a half moon shape.
- Use a fork to crimp the edges to seal them then use your fingers to roll the ends up over the crimping and press down so it’ll stay. Place on prepared sheet pan so they’re not touching.
- Use a fork to gently poke little holes in the tops of each to let steam out while baking.
- Brush each with egg wash and sprinkle tops with cane sugar (if desired).
- Bake for 22-24 minutes or until lightly golden brown and completely baked. Remove from oven and place on a wire rack to cool. Enjoy!