Peach Hand Pies
Started off making peach pop tarts - but decided to use round shape - then realized it was now a hand pie!
Servings: 12 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