Go Back Email Link
–+ servings
Two homemade peach pop tarts resting against each other on a white plate.
Print Recipe
5 stars (3 reviews)

Peach Pop Tart Recipe

These yummy hand pies are easy to make with fresh or frozen peaches, plus a drizzle of sweet icing for a delightful grab-and-go breakfast or anytime snack!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 pies
Calories: 218kcal
Author: Sommer Collier

Ingredients

For the Peach Pie Filling –

For the Pop Tarts –

  • 2 boxes refrigerated pie crust 4 crusts
  • 1 egg white
  • 1 cup powdered sugar
  • 3 tablespoons heavy cream
  • 1-2 tablespoons lemon juice
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Lay out two baking sheets and line them with parchment paper.
  • If working with fresh peaches, peel and pit the peaches. Then dice them into ¼-inch cubes. If working with frozen peaches, thaw, then dice and cut into ¼-inch cubes. Place a skillet over medium heat. Add the diced peaches, sugar, cornstarch, lemon juice and zest, vanilla extract, ground cinnamon, and salt. Stir to coat, then sauté the peaches for 5 to 8 minutes until very soft. Turn the heat off and set aside.
  • Roll out the circular pie crusts. Use a pizza cutter or large chefs knife to trim off the rounded edges creating 9 x 9-inch squares. Then cut each square into three long 3-inch strips.
  • Dollop 2 tablespoons of peach pie filling on one end of each strip. Brush egg white around the pie filling, then fold the crust over the pie filling to create small 3 x 4.5 inch rectangles. Use a fork to press and crimp the edges together all the way around each rectangle, making sure the hand pies are well sealed. Move them to the baking sheets.
  • Once all the pop tarts are filled and sealed, use a small knife to cut a vent in the top of each crust. Bake for 18 to 20 minutes, until golden brown.
  • Allow the hand pies to cool. Then set out a small bowl. Whisk together the powdered sugar, heavy cream, and lemon juice. It should be the consistency of school glue. If it’s too thick, add a little extra lemon juice or water to the mixture.
  • Once the pies are cool, drizzle the glaze over the top of each pop tart. Allow the glaze to dry. Then serve.

Notes

Store the peach hand pies in an airtight container, and keep on the counter for up to 3 days.

Nutrition

Serving: 1pc | Calories: 218kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 126mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg