Glazed Peach Hand Pies
How sweet are these baked mini peach pies? No plate or fork required!
Servings: 24 hand pies
Ingredients
- PIE FILLING :
- 4 peaches or nectarines
- 1/4 c. granulated sugar
- 1/4 c. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 2 (14.1 oz.) boxes refrigerated pie crusts
- 1 lg. egg white plus a splash of water
- GLAZE :
- 2 1/2 c. confectioner's sugar
- 1/4 c. milk
Instructions
- Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach or nectarine. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer to the ice bath and let cool. Peel, halve and pit the peaches and cut into 1/2-inch pieces; you should have about 2 cups. Wipe out the saucepan.
- In the same saucepan, combine the peaches, sugar, brown sugar, salt cinnamon, lemon zest, lemon juice, and vanilla; bring to a boil. Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Scrape the filling into a small bowl; cool to room temperature. Cover and refrigerate until cold, about 1 hour.
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Remove pie crusts from the packages and allow them to come to room temperature.
- Lightly dust your work surface with flour. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You’ll have to re-roll the scraps to get the 6th circle.
- Place 1 tablespoon of the filling into center of a pie crust circle. Fold in half and press edges together with the tines of a fork to seal. Repeat with remaining circles. Make 3 small slits on top of each hand pies with a knife, to prevent bursting.
- Beat egg white with a splash of water in a small bowl until frothy. Brush over the tops of each hand pie. Bake on prepared baking sheets (1-inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the confectioners’ sugar and milk in a medium bowl until smooth.
- Remove cooked pies one at a time from the baking sheet; dip each pie (while warm) into glaze, coating them completely, allowing the glaze to drip back into the bowl.
- Place glazed pies on a foil lined baking sheet (for easy clean up) with a wire rack and allow glaze to dry.
Notes
Cook’s Note: In a hurry? Pour one (21 oz.) can prepared peach pie filling into a small bowl; dice peaches with a knife and fork. Stir in a 1/2 teaspoon cinnamon. Use in place of homemade filling if desired.
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