These vegan strawberry peach hand pies are quick to assemble using store-bought crusts and fresh fruit. They provide a portable, sweet treat that is perfect for snacking or serving as a dessert.
List of ingredients
- 1 package refrigerated pie crusts (2 crusts) – Ensure they are vegan-friendly.
- 1/2 cup fresh peach chunks – Diced into small, uniform pieces.
- 1/2 cup freshly chopped strawberries – Removed from stems and diced.
- 1/4 cup brown sugar – Adds a deep, molasses-like sweetness.
- 1 tbsp cornstarch – Used to thicken the fruit juices.
- 1/2 tsp cinnamon – Provides warmth and spice.
- 1/2 tsp vanilla extract – Enhances the fruit flavors.
- Nondairy milk – For brushing the crust.
- Sugar – For sprinkling on top before baking.
step-by-step instructions
- Prepare Oven and Pans: Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Filling: In a medium bowl, combine the peach chunks and chopped strawberries. Stir in the brown sugar, cornstarch, cinnamon, and vanilla extract until the fruit is evenly coated.
- Prepare the Dough: Lightly flour a clean work surface. Unroll one of the refrigerated pie crusts. You may use a rolling pin to roll the dough slightly thinner if a lighter crust is preferred.
- Cut the Circles: Use a large round cookie cutter or a small bowl to cut 3.5 to 4-inch circles. Re-knead and roll out the remaining dough scraps to maximize yield, aiming for 9 circles per crust. Repeat this process with the second crust.
- Fill and Seal: Place 2-3 teaspoons of the fruit filling in the center of each dough circle. Dip a finger in water to moisten the outer edge of the crust. Fold the dough over the filling to create a half-moon shape and press the edges firmly with a fork to seal.
- Vent and Finish: Place the pies on the prepared baking sheets. Use a sharp knife to make 1-2 small incisions on the top of each pie to allow steam to escape. Brush the tops lightly with nondairy milk and sprinkle with sugar.
- Bake: Bake for 25 minutes or until the crust is golden brown and flaky. For a deeper color, place them under the broiler for an additional 1-2 minutes, watching closely to avoid burning.
Fruit Filling Optimization
Use Firm Peaches for Better Texture
Select peaches that are ripe but still firm to the touch. Overly soft peaches release too much moisture during baking, which can cause the filling to become runny and the crust to get soggy.
Maintain Uniform Fruit Dicing
Cut both the strawberries and peaches into small, equal-sized pieces. Consistent sizing ensures that every hand pie contains a balanced mix of both fruits and cooks evenly throughout the batch.
Adjusting Sugar Based on Fruit Ripeness
Taste your fresh fruit before mixing the filling. If the peaches and strawberries are exceptionally sweet, reduce the brown sugar by a tablespoon to prevent the pies from becoming cloying.
Using Cornstarch for Thickness
Cornstarch is essential for binding the juices released by the fruit as it heats up. Without a thickener, the filling will leak through the seal and may cause the bottom of the pie to stick to the pan.
Crust Preparation Tips
Keep the Dough Chilled
Refrigerated pie crusts are easier to handle when cold. If the dough becomes too soft or sticky while you are cutting the circles, place it back in the refrigerator for 10 minutes to firm up.
Rolling for Consistent Thickness
Use a rolling pin to ensure the crust is a uniform thickness across the entire sheet. Areas that are too thin may tear during filling, while areas that are too thick may remain doughy after baking.
Maximizing Dough Yield
Do not discard the scraps left over after cutting your circles. Gently gather the dough, knead it briefly, and roll it out again to get as many pies as possible from the package.
Preventing Crust Shrinkage
Avoid overworking the dough when rerolling the scraps. Too much handling develops the gluten, which can cause the crust to shrink or become tough rather than flaky.
Baking for Best Results
Ensuring Proper Steam Ventilation
The small incisions on top of the pies are critical for releasing steam. Without these vents, pressure can build up inside the pie, causing the seams to burst open during the baking process.
Choosing the Right Non-Dairy Milk
Soy or almond milk works well for brushing the crust. These options provide a light protein and sugar content that helps the crust achieve a golden-brown color in the oven.
Using a Broiler for Finishing
If the pies are cooked through but look pale, the broiler is a great tool. Only use the broiler for 60 to 120 seconds, as the sugar on top can burn very quickly under direct heat.
Monitoring Oven Hot Spots
Rotate your baking sheets halfway through the 25-minute bake time. This ensures that pies located near the back or sides of the oven brown at the same rate as those in the center.
Flavor Variations
Adding Citrus Zest
Grate a small amount of lemon or lime zest into the fruit filling. The acidity of the citrus brightens the flavor of the peaches and balances the sweetness of the brown sugar.
Incorporating Other Berries
You can replace the strawberries with raspberries or blueberries for a different flavor profile. Keep the quantity of fruit the same to ensure the cornstarch ratio remains effective.
Adding Warm Spices
In addition to cinnamon, a pinch of ground ginger or nutmeg can add depth to the filling. These spices complement the stone fruit flavor of the peaches particularly well.
Using Maple Syrup for Sweetness
For a different taste, replace the brown sugar with maple syrup. Note that this will make the filling more liquid, so you may need to add an extra teaspoon of cornstarch.
Serving Suggestions
Serving Warm with a Dip
These pies are best served warm. Offer a side of vegan vanilla cream or a drizzle of melted dark chocolate for an added layer of indulgence.
Pairing with Beverages
Pair these hand pies with a cold glass of almond milk or a hot cup of herbal tea. The warmth of the tea complements the cinnamon and fruit flavors in the pastry.
Plating for Parties
Arrange the hand pies on a platter with fresh mint leaves for garnish. Dusting the finished pies with a light coating of powdered sugar adds a professional look for guests.
Serving as a Breakfast Treat
These pies can serve as a sweet breakfast option. Serve them alongside fresh fruit salad and a cup of coffee for a complete morning meal.
Storage and Freshness
Room Temperature Storage
Store leftover hand pies in an airtight container at room temperature for up to two days. Ensure they are completely cooled before sealing the container to prevent condensation.
Refrigeration Guidelines
For longer storage, keep the pies in the refrigerator for up to five days. The crust may soften slightly in the fridge, but this can be easily corrected during reheating.
Freezing Unbaked Pies
You can freeze the assembled pies before baking. Place them on a tray in the freezer for one hour before transferring them to a freezer bag to prevent them from sticking together.
Freezing Baked Pies
Once fully cooled, baked pies can be frozen for up to three months. Wrap each pie individually in parchment paper and store them in a heavy-duty freezer bag.
Reheating Methods
Oven Reheating for Maximum Crispness
To restore the flaky texture, reheat the pies in a 350F oven for 5 to 10 minutes. This is the best method for maintaining the original quality of the crust.
Air Fryer Reheating
Use an air fryer at 320F for 3 to 5 minutes. The circulating air quickly crisps the exterior while warming the fruit filling without drying out the dough.
Microwave Reheating for Speed
Microwave the pies for 20 to 30 seconds if you are in a hurry. Be aware that this method will make the crust soft and will not provide a crisp finish.
Thawing Frozen Pies
If reheating from frozen, let the pies thaw in the refrigerator overnight. Once thawed, use the oven or air fryer method to heat them through completely.
Make-Ahead Advice
Preparing Filling in Advance
The fruit filling can be made up to 24 hours before assembly. Store it in a sealed container in the refrigerator to allow the flavors to meld together.
Assembling the Day Before
Assemble the pies and store them on a baking sheet covered with plastic wrap in the fridge. Bake them directly from the refrigerator for a potentially flakier crust.
Pre-portioning Ingredients
Measure out your dry ingredients (sugar, cornstarch, cinnamon) into a small jar ahead of time. This streamlines the process when you are ready to mix the fresh fruit.
Batch Cooking for Events
Make several batches and freeze them. This allows you to have a quick dessert ready for guests by simply popping a few frozen pies into the oven.
Troubleshooting Common Issues
Preventing Filling Leaks
If the filling leaks, ensure you are not overfilling the circles. Two to three teaspoons is the limit; too much filling prevents the fork from sealing the edges properly.
Fixing Soggy Bottoms
To avoid soggy bottoms, ensure the oven is fully preheated before adding the pies. You can also bake them on a preheated baking sheet to start the searing process immediately.
Correcting Over-Browning
If the pies brown too quickly, lower the oven temperature by 25 degrees. You can also tent the pies loosely with aluminum foil to protect the tops while the bottoms finish cooking.
Dealing with Tough Crusts
Tough crusts usually result from overworking the dough. To prevent this, handle the pie crusts as little as possible and keep them cold until they go into the oven.
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen peaches and strawberries. Thaw them completely and drain any excess liquid before mixing with the sugar and cornstarch to avoid a watery filling.
What if I don’t have a cookie cutter?
A wide-mouthed glass or a small bowl works perfectly. Simply press the rim firmly into the dough to create clean, circular cuts.
Can I make these gluten-free?
You can use a gluten-free refrigerated pie crust if available. Be mindful that gluten-free doughs are often more fragile and may require more careful handling during the sealing process.
Do I have to use brown sugar?
White granulated sugar can be used as a substitute. However, brown sugar provides a richer flavor and a slightly moister consistency to the fruit filling.
Print
Easy Vegan Strawberry Peach Hand Pies
- Total Time: 40 minutes
- Yield: 18 pies 1x
- Diet: Vegan
Description
These simple Vegan Strawberry Peach Hand Pies just require store-bought pie crusts and a fresh fruit filling! You’ll be rewarded with delicious, homemade pies in less than an hour.
Ingredients
- 1 package refrigerated pie crusts (2 crusts)
- 1/2 cup fresh peach chunks
- 1/2 cup freshly chopped strawberries
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Nondairy milk, for finishing
- Sugar, for finishing
Instructions
- Step 1: Preheat the oven to 350F, and prepare 2 baking sheets with parchment or silicone liners.
- Step 2: In a medium bowl, mix together the peaches and strawberries with the brown sugar, cornstarch, cinnamon, and vanilla.
- Step 3: Lightly flour a clean work surface, and unroll one of your pie crusts. If desired, lightly roll it out using a rolling pin to make the dough a bit thinner.
- Step 4: Using a large round cookie cutter (or a small bowl), cut out 3.5-4″ circles. Be sure to re-knead the dough and roll it out again so you don’t waste anything! Repeat with your second crust.
- Step 5: Place about 2-3 tsp of filling in the center of each pie. Dip your finger in water, and moisten all around the edge of the crust circle. Fold the pie closed, and use a fork to gently seal it. Repeat with all, and place on the prepared baking sheet as you go.
- Step 6: Use a sharp knife and make 1-2 small incisions on the top for the steam. Finally, brush them lightly with some nondairy milk, and sprinkle sugar on top.
- Step 7: Bake your hand pies for 25 minutes, until golden brown and flaky. You can finish with 1-2 minutes under the broiler to make them extra golden and pretty.
Notes
This is a great activity to do with kids and utilizes store-bought crust for a quick dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 115 kcal
- Sugar: 7 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg