Peach Hand Pies and Strawberry Pop Tarts
This weekend I was hungry for a breakfast treat. I decided to try making pop tarts -so bought fresh strawberries, peach pie filling and refrigerated crusts. I don’t know about you – but I am still in search for the perfect fool-proof pie crust recipe. Since my Grandma Davitt used the refrigerated pie crusts – I don’t feel too guilty. A real time saver.
Started by making strawberry filling with fresh strawberries.
Place cooled strawberry filling and diced up peach pie filling into bowls.
Cut 4″ circles out of two of the pie crusts.
Place about 1 tablespoon of filling in the center of each circle,
fold in half and gently pinch edges to seal.
Use a fork to crimp edges. Pierce top with fork. Brush with egg white mixture. Place on parchment lined baking sheet.
Bake and then glaze while still warm. Decorate with sanding sugar, if desired.
For strawberry pop tarts, unroll pie crust, cut off circular edges and
cut three 3′ strips with pizza cutter.
Place 1-2 tablespoons strawberry jam on each strip. Brush beaten egg mixture around filling. Fold dry end over the end with the jam and seal and crimp edges with fork or pastry stamp.
Bake 15-20 minutes until golden brown. Cool.
Glaze pop tarts and decorate with sprinkles, if desired.
Delicious morning – or anytime – treat!
Peach Hand Pies and Strawberry Pop Tarts- great with coffee. Enjoy!
Peach Hand Pies
Ingredients
- 2 boxes Pillsbury Refrigerated pie crust (or make your own.)
- 1 can peach pie filling (or your choice of fruit filling)
- 1 egg white, beaten
- 1 1/2 cups powdered sugar
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla
- Peach Sanding Sugar to decorate, if desired.
Instructions
- Preheat oven to 400 degrees. Remove pie crusts from package and allow to come to room temperature. Line two baking sheets with parchment paper.
- Place pie filling in small bowl and cut into small pieces. I used a pastry blender and it worked great – could also use a knife. Set aside.
- Gently unroll pie crusts on sheet of parchment paper and cut circles from each crust. I used a 4-inch cutter and was able to get 6 circles from each crust. You can re-roll scraps to get 6th circle, if necessary.
- Using a cookie scoop or soup spoon, drop about 1 tablespoon of peach pie filling in the center of each circle. Carefully fold the circle in half and pinch edges together – being careful not to squeeze filling out. Poke hand pie with a fork once.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Place pies on parchment lined baking sheets and bake for about 15-20 minutes, until browned.
- While pies are baking, whisk together the powdered sugar, milk and vanilla until smooth. Remove cooked pies from baking sheet and gently drop (while warm) into glaze, coating it completely. I used a large slotted spoon to lift out of the glaze and then gently used my hand to remove excess and smooth out the glaze. Could also place warm hand pies on wire rack placed in a jelly roll pan, and gently pour the glaze over the pies to coat top. Decorate with peach sanding sugar, if desired.
- Can warm up in the microwave about 10 seconds. Enjoy!
- Inspired by recipe on shugarysweets.com
Strawberry Pop Tarts
Ingredients
Strawberry Filling
- 2 cups fresh strawberries, stemmed and quartered
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
Crust
- 2 Pillsbury Refrigerated Pie Crusts, or make your own At room temperature
- 1 egg, slightly beaten with whisk
Glaze
- 1 cup powdered sugar
- 2 -3 tablespoons cream or milk
- 1/2 teaspoon vanillla
- Sprinkles, if desired
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium-sized saucepan, combine strawberries, sugar, cornstarch, and lemon juice over medium-low heat. Stir frequently until berries soften. Use a potato masher to crush the strawberries until they are mostly liquid – it is fine if small pieces are remaining.
- Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 3 minutes. Remove from heat. Stir in vanilla extract. Stir to combine.
- Place in covered container and refrigerate until needed.
- Lay room temperature pie crusts on parchment paper. Cut off the curved areas of the crust with a pizza cutter, leaving a 9″ square. Cut each square into three 3′ inch strips, for total of 6 strips.
- Spoon 1-2 tablespoons of prepared strawberry filling on each strip. Brush a rectangle of egg around the filling to “glue” the sides together. Fold the dry end over the end with jam. Use a fork or pie crust stamp to crimp the edges together on all sides. Repeat for all strips.
- Move pop tarts to prepared baking sheet. Bake for 15-18 minutes, until golden brown. Cool.
- Prepare glaze by whisking together the powdered sugar, cream or milk, and vanilla. Spread over each pop tart and decorate with sprinkles, if desired. Allow to sit 10-15 minutes for the glaze to set.
- To warm, place in microwave for about 10 seconds. Delicious!
- You can use your favorite fruit, using a recipe for pie filling, for the pop tart filling. Remember to mash the fruit or cut it into tiny pieces. Can also use your favorite fruit jam, mix 1/2 cup jam with 1 tablespoon cornstarch to create the filling.
- Inspired by recipes on www.SugarSpunRun.com and www.ThePioneerWoman.com
