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Peach Hand Pies

These Peach hand pies are one my favorite recipes. I like it because  they are easy, quick and you can pick it up and go. They are also perfect this time of year as a fall dessert. Want to switch up the flavor? No problem, just doctor up your favorite apple pie fill or blueberry for that matter and you have a great selection for all pallets.

Peach Hand Pies -Makes 12-14

peach-hand-pies1 box Pillsbury pie crust, 1 can peach pie filling, 2 tsp. cinnamon, 1 C powdered sugar, 1/8 C milk, and 1 egg white (beaten).

Preheat oven to 425 degrees. Remove pie crusts and let sit out at room temperature while you are preparing the filling.

Dump the pie filling in a bowl and dice peaches into smaller pieces. Add cinnamon and stir.

Unroll pie crusts and cut 6 circles from each crust. The can of pie filling works good as a guide for cutting your circles, however I like to make my circles a little bigger (about 5″).  You will probably have to roll crust out after cutting 5 circles to get your 6th.

Use about 1 Tb filling and add to the center of your pie crusts.  Fold in half and pinch edges and then crimp edges with a fork.  Poke hand pie with fork once to prevent bursting.

Beat egg white until frothy and brush over the tops of each hand pie.  Bake on a parchment paper for about 15 minutes until browned.  While pies are baking, whisk together the powdered sugar and milk until smooth. Remove hand pies from the oven and drizzle glaze over the tops of the pies. Allow to cool completely, if you can.

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