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Peach & strawberry hand pies

Peach & strawberry hand pies

25 min
20 min
Sliced Peaches in 100% fruit juice from concentrate


  • 1 Del Monte can 398 ml sliced peaches, drained & diced
  • 125 ml (1/2 cup) diced strawberries, fresh or frozen
  • 45 ml (3 tbsp) granulated sugar
  • 45 ml (3 tbsp) cornstarch
  • 15 ml (3 tsp) lemon juice
  • 5 ml (1 tsp) vanilla extract
  • Egg wash, to finish
  • Coarse sugar, to finish
  • 1 double crust all-butter pie dough, chilled


  1. Line 2 baking sheets with parchment paper. For the filling stir together peaches, strawberries, sugar, cornstarch, lemon juice & vanilla extract until well combined. Set aside. 
  2. On a lightly floured surface roll out prepared pie dough to 1/4-inch thick. Slice into 8 5-inch rounds using a large biscuit cutter. 
  3. Brush the edges of each round with egg wash & add a spoonful of the prepared filling to the center. Carefully fold dough in half, ensuring the filling does not leak out. Press down the edges to seal & finish with a fork to create the crimped design. 
  4. Transfer to prepared baking sheets. Brush the top generously with egg wash & finish with coarse sugar.
  5. Bake at 375(f) degrees until golden & crispy. Let stand for 15 minutes before serving. Enjoy warm or chilled!