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Peach hand pies with salted caramel drizzle

Peaches, ginger, and orange come together to make a delicious handheld pie topped with a homemade salted caramel sauce. 



Pie Filling

  • 3 cups peaches, peeled and chopped into bite-sized pieces
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • Zest and juice of half an orange
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch

Pie Crust

  • 2 packages frozen pastry, thawed (4 sheets)
  • 1 egg, beaten
  • Coarse sugar, for garnish

Salted Caramel

  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter
  • 1/2 cup 35% cream
  • 1 1/2 teaspoons kosher salt


Pie Filling

  1. Combine peaches, sugar, ginger, salt, orange zest and juice in a medium saucepan over medium heat. Cook the mixture until the peaches have softened and released a good amount of their liquid, about five to six minutes. 
  2. Add cornstarch to a small bowl, whisk with about one tablespoon of water until smooth, and add this to the peaches. Continue to cook, stirring frequently, until the mixture has thickened. Remove from heat and let cool. 
  3. Once cooled, place it in the fridge to chill for an hour.

Pie Crust

  1. Line two baking sheets with parchment paper.
  2. Lightly flour a work surface and roll out a sheet of puff pastry into a 12” square. Using a five-inch round cookie cutter, cut out four rounds. Add about one-third cup of the cooled filling to the centre of one of the rounds and brush the edges with the beaten egg. Place another round on top and crimp the edges to seal; you can use your fingers to crimp and seal or use the tines of a fork.
  3. Add unbaked pies to the prepared baking sheets and repeat with the remaining sheets of puff pastry and filling. Brush the pies with beaten egg and sprinkle with coarse sugar. Place the baking sheets in the fridge to let the pies chill before baking, about 20 minutes.
  4. Preheat oven to 400°F and place the racks on the bottom and top thirds of the oven.
  5. Remove the baking sheets from the fridge and bake the pies for 25 to 30 minutes or until deeply golden brown, switching the baking sheets halfway through baking. Remove from the oven and let cool to room temperature for about 30 minutes.

Salted Caramel

  1. Add sugar to a heavy-bottomed pot set over medium-low heat. Using a wooden spoon or silicon spatula, stir the sugar until it begins to clump; this is a sign that it is starting to melt. Continue to stir until the sugar is completely melted, about five minutes. Once thoroughly melted, ditch the wooden spoon and gently swirl the pan until the sugar develops a deep amber hue.
  2. Slowly whisk in the cubed butter; be careful, as this will make the sugar bubble quite a bit! Continue to whisk until all the butter is incorporated.
  3. Remove the pan from the heat, immediately add the cream, and whisk until you have a smooth sauce. Sprinkle in the salt and mix until combined.
  4. Let the sauce cool before pouring it into a glass jar. The sauce will keep in the fridge for up to one month.


  1. When ready to serve, drizzle the sauce over the pies and enjoy!

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