Peach Jam Hand Pies

Whoever still has jam left over from last year raise your hand!


Our apricot, plum and apple were quickly devoured and the prickly pear was all sold out or given as gifts.

The five jars of white peach jam in our pantry, on the other hand, were still waiting for their day in the sun.

What to do with all of this?!  I wondered.

And then I had an idea….



My peach jam was thick and full of large chunks of white peaches making it the perfect hand pie filling.

A lover of all types of fruit pies, I think hand pies are such a fun, portable way to get your pie fix.  (And did I mention they are a great way to use up your extra jam?)

Warm spices, tart peaches and a buttery, flaky crust–you’ll definitely want to get your hands on these!  😉


Jam-filled Hand Pies

Makes 4 large, 6 medium or 8 mini


*1 1/2 cups sifted all-purpose flour + more for dusting and rolling

*1 teaspoon kosher salt

*2 teaspoons granulated sugar

*1/4 teaspoon cinnamon

*1 stick cold unsalted butter, cubed

*1/3 cup + 2-3 Tablespoons ice-cold water

*Approx. 3 cups jam, preferably thick and not runny

*Egg wash: 1 small egg + 1 teaspoon water, beaten till smooth


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Whisk the flour, salt, sugar and cinnamon together.

Cut in the butter with a pastry fork or two knives until the butter pieces are the size of small peas.

Add 1/3 cup water and stir dough in one direction.  If dough is still crumbly, continue to add a tablespoon of water at a time, until the dough pulls away from the bowl when stirred.

Dump dough onto plastic wrap and knead a few times to smooth.  Wrap tightly and chill in the fridge for at least 30 minutes.



Divide dough evenly into 4, 6 or 8 pieces and roll into balls.

Lightly dust counter with flour and roll dough 1/4″ thick, rotating and flipping dough often to maintain shape.

Add a couple heaping spoons of jam in the center, leaving at least a 1/2″ border along the bottom.


Fold dough over jam and pinch edges to seal.


Fold edge up and over.  This keeps the juices in the pie from leaking out.


Then dip a fork in some flour….


…and impress along the folded edge of the pie.


Carefully poke vent holes into the top of the pie.


Place pies on a greased pan and place in the freezer to chill.  This keeps the dough from shrinking while it bakes.

Meanwhile, preheat oven to 400 degrees.


When oven is ready, remove pies from freezer and brush with the egg wash.

Bake for 20-25 minutes 0r until golden brown.


Cool pies on a cooling rack for at least 30 minutes.


Perfect for a picnic or, since it’s hot out there, dessert on the couch!


Enjoy your Wednesday!


This is my first original recipe entry to Taste of Home Magazine as one of their new field editors.  For more great recipes on every pie you can imagine, check them out at!


How to Create a Lattice-Top Pie

You know what I love almost as much as jam?


Fruit pie, to be exact.

With a buttery lattice-top crust that gives you a sneak peak of all the warm, sweet fruit resting beneath it.

Mmmm, I sure could go for a slice of pie right now!

If you could, too, but aren’t quite sure how to achieve the lattice-top look, here is a step-by-step tutorial of the method…


First things first:  For a double-crust pie, you will need a double batch of basic pie dough which I have explained step-by-step here.  Divide dough in half, making one half slightly larger than the other.  This larger half will be your bottom crust.

Second, roll and fit the bottom crust into a 9″ or 10″ (I am using a 10″) pie plate using the method shown in the link above.

Do not stretch or poke the dough into place!  Otherwise, it will shrink right back.  Instead, guide the dough into the pie plate, letting in fall into place and gently making adjustments from there.  If there is excess dough hanging over the sides of the pie plate, don’t worry–you will deal with that later.

Add your pie filling and place the unfinished pie in the fridge.

Tip: Chilling the pie for a few minutes will help the dough maintain its shape while it bakes.

Meanwhile, on a lightly floured surface, roll out the other half of your pie crust into about an 8″x11″ rectangle.  Using a pizza slicer, cut ten 1″ strips lengthwise.

Gently lift one of the strips and place it over the center of the pie.  Do not pinch the edges just yet, though.

Put down 2 more strips, one on each side of the first strip:

Next, fold back strips 1 and 3 halfway:

Place a dough strip perpendicular to the middle strip.  Make sure it is centered:

Put strips 1 and 3 back into place:

Now, fold strip 2 back halfway.

Lay down another strip next to the center strip you just put down and put strip 2 back into place.

Repeat on the other side of strip 2:

Finish placing the rest of the strips down, using the same method as above.

Now that the lattice is done, press the strips into the bottom crust:

Cut the excess dough away, leaving about 1/2″ of dough hanging over the lip of the pie plate.

Tip: Don’t cut the dough even with the pie plate because the dough will shrink during baking.

Gently fold the 1/2″ excess of dough under itself to create a thick edge:

Form a decorative edge around the pie.  Here are three examples.  Chill pie in the fridge for 15 minutes.

Lightly brush the lattice with an egg wash.  (1 egg lightly beaten + 1 teaspoon water = egg wash)  Bake pie as directed.

Tip: Keep an eye on your pie!  I like to set a timer for half of what the pie requires so that I am reminded to go check on it.  The halfway mark is usually when I need to place a pie guard over the outer edges to prevent burning.  If you do not have a pie guard, use strips of foil.

Congratulations! Hope you prepared yourself for the inevitable wave of pie pride.  Now get ready for the inevitable oohs and ahhs from your friends and family!

Here’s to lovely lattice success!


Thank you again for taking time out of your day to visit my Tales!

Before you go on to make your beautiful pie, could you please send a vote my way for the 2nd Annual Country Living Blue Ribbon Blogger Awards?

Follow this link.

Multitudes of gratitude!!