Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the Filling:

Filling must be chilled, prepare 2 hours or the day before planning to use.

  • 2 (15 oz) cans California Cling Peaches, sliced or chunks, strained (reserving ¼ cup for glaze)

  • ¼ cup brown sugar

  • ¼ tsp cinnamon

  • 2 tsp cornstarch

  • Pinch of salt

For the Dough:

  • 1 package pie dough with 2 premade pie dough circles, thawed

For the Egg Wash:

  • 1 egg

  • 1 Tbsp cream or milk

For the Glaze:

  • 1 cup powdered sugar

  • 2-4 Tbsp reserved juice or syrup from peaches


For the Filling:

  1. In a medium saucepan, simmer all the filling ingredients. Using a potato masher, mash the filling while it’s simmering to make a jam.

  2. Remove from heat once the cornstarch has dissolved and the filling has thickened. Chill completely.

  3. Preheat oven to 375ºF.

To Assemble:

  1. Place the bottom circle of dough on a sheet of parchment and cut into 6 wedges. Cut the circle in half, then each half into thirds. Separate slices slightly.

  2. Place 2-3 Tablespoons of chilled filling onto each section leaving a half-inch border. Set aside.

  3. Whisk together the egg and cream to make an egg wash. Using a small pastry brush, brush the half-inch border with the wash.

  4. Cut the top piece of pie dough into 6 wedges. With your hands, slightly pull the wedges to make a little bigger to accommodate the filling.

  5. Place each top onto a bottom. Crimp all the edges with a fork and slit each of the tops with a knife 2-3 times. Transfer to a parchment-lined sheet pan.

  6. Brush tops with egg wash. Freeze 10-15 minutes to set.

  7. Bake for 20-25 minutes until golden brown and hand pies are puffy. Let cool.

For the Glaze:

  1. In a small bowl, mix the glaze ingredients with a whisk.

  2. Drizzle glaze onto each hand pie.

Makes 6 hand pies


  • Store in the refrigerator for up to two weeks.

  • If you want to enjoy these toasted, glaze after toasting.