Peach Hand Pies Recipe

Sweet and juicy Louisiana peaches are the star of this recipe for hand-held pies.

peach hand pies corey bahr

Hand peach pies recipe from chef Corey Bahr. Photo: Louisiana Kitchen and Culture - David Gallent

Few can say no to peaches — especially ripe, juicy Louisiana peaches. These iconic fruits of the South are sweet with a subtle tartness that makes them irresistible in any form. Many people prefer peaches fresh from the orchard, and one of the best places to get them is at Mitcham Farms in Ruston. With 12,000 trees, Mitcham Farms is the largest orchard in the state.


Stop by their storefront, Mitcham Farms Peach Store, for succulent, hand-picked fruits as well as a range of peachy treats, including peach ice cream, peach butter and jarred peach cobbler. For fresh peaches, the best time to go is during peak season which is mid-May to the end of July.


Your enjoyment of Louisiana peaches isn’t limited to the state’s incredible orchards. Many restaurants, bakeries and cafés across Louisiana use these delicious fruits to make pies. You can find these goodies baked to perfection at Else’s Plate & Pie in Baton Rouge or Lea’s Lunchroom in Monroe.


Want the scent of a piping-hot Louisiana peach pie in your kitchen? Try this recipe for peach hand pies from Louisiana's Cory Bahr, chef and owner of Parish Restaurant & Bar and Heritage Catering in Monroe, courtesy of Louisiana Kitchen & Culture magazine.

Ingredients for Peach Hand Pies:

  • 2 pounds fresh, ripe peaches 
  • 2 cups sugar
  • ½ cinnamon stick
  • 1 pinch salt
  • ¼ teaspoon ground allspice
  • 3 packages refrigerated pie dough
  • 2 egg whites, beaten
  • 1 stick butter, melted

Method of Preparation:

  1. Rinse peaches. Peel and remove pit; chop finely and place in a heavy-bottom saucepan over low heat. Add sugar, cinnamon, salt, and allspice; stir well. 
  2. Cook, stirring occasionally, until peach filling becomes very thick, about 35 to 55 minutes*. Once thick, remove from heat, transfer to a bowl, and cool at least 4 hours. *Chef's note: the juicier the peaches, the longer it will take the filling to thicken.
  3. Preheat oven to 375 degrees. Remove and discard cinnamon stick from chilled peach filling.
  4. Unroll each pie dough onto a lightly floured surface; cut each in half and brush beaten egg whites evenly along the edges. Spoon about a quarter cup chilled peach filling onto one side of each half-moon. Fold dough over other half; seal all around, using tines of a fork. Poke a few holes in top as a vent for steam. Repeat process with remaining dough and filling.
  5. Place each hand pie on a greased baking sheet. Brush tops evenly with melted butter. Bake at 375 degrees for 20-25 minutes or until golden. Makes 12 hand pies.

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