Peach Hand Pies


  • 2-3 Peaches pitted and sliced
  • 2 tbsp. Granulated Sugar
  • 1 tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • 2 tbsp. Campari or Aperol
  • A Pinch of Salt
  • Prepared Pie Crust store-bought or homemade
  • 1 Egg beaten
  • Turbinado Sugar


  • In a bowl, gently toss the sliced peaches with sugar, flour, vanilla extract, Campari/Aperol, and a pinch of salt. Allow the mixture to sit for about 15 minutes.
  • Preheat your oven to 425.
  • Meanwhile, roll out the pie crusts and cut into 3-4 circles that are about 5-6" in diameter, re-rolling dough as needed. Place the prepared pie crust circles on a baking sheet lined with parchment paper.
  • Spoon a small amount of the peach filling onto the center of each crust, leaving about 1-1.5 inches of crust around the edges, then fold the edges of the pie crust over the filling.
  • Brush the edges of the pie crust with beaten egg, then sprinkle a little turbinado sugar over the exposed peach filling and the edges of the crust.
  • Bake the mini peach galettes in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the peach filling is bubbling.