Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 24 Servings
These Peach Hand Pies are ready to be devoured in less than 30 minutes! Coated with a delicious glaze, you can never go wrong with these delicious treats! Surprise everyone with these pies. Enjoy!
Ingredients:
1 teaspoon cinnamon
1 Egg white, beaten
1 can (21 ounces) peach pie filling
¼ c milk
2 boxes (14.1 ounces each) of refrigerated pie crust
2 ½ c powdered sugar
Directions:
Prepare the oven and preheat it to 425 degrees F.
Line a baking sheet with parchment paper.
Take out the crust from the pack and let it rest at room temperature.
In a mixing bowl, add the peach pie filling together with cinnamon. Stir until well incorporated.
Roll out the crusts and slice them into 6 round cuts. I used a 4-inch cutter for this step.
Add about 1 tablespoon of the filling in the middle of each crust. Fold each in half and seal the sides by crimping them with a fork. Poke small holes over each pie.
Add the egg white into a mixing bowl, then beat until smooth. Brush each pie with the beaten egg white. Place them onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the pies for 15 minutes or until done.
Meanwhile, add milk and powdered sugar to a mixing bowl. Whisk until well blended.
Remove the pies from the oven and coat each with the glaze. Put them back onto the parchment paper and allow them to rest for at least 5 minutes.
Serve and enjoy!
Notes:
Leftovers can last up to 1 month in the freezer. Make sure to put them in an airtight container.
Nutrition Facts:
Amount Per Serving: Calories: 124 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 0mg | Sodium: 74mg | Carbohydrates: 21g | Fiber: 1g | Sugar: 13g | Protein: 1g
Ingredients
- 1 teaspoon cinnamon
- 1 Egg white, beaten
- 1 can (21 ounces) peach pie filling
- ¼ c milk
- 2 boxes (14.1 ounces each) of refrigerated pie crust
- 2 ½ c powdered sugar
Instructions
Prepare the oven and preheat it to 425 degrees F.
Line a baking sheet with parchment paper.
Take out the crust from the pack and let it rest at room temperature.
In a mixing bowl, add the peach pie filling together with cinnamon. Stir until well incorporated.
Roll out the crusts and slice them into 6 round cuts. I used a 4-inch cutter for this step.
Add about 1 tablespoon of the filling in the middle of each crust. Fold each in half and seal the sides by crimping them with a fork. Poke small holes over each pie.
Add the egg white into a mixing bowl, then beat until smooth. Brush each pie with the beaten egg white. Place them onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the pies for 15 minutes or until done.
Meanwhile, add milk and powdered sugar to a mixing bowl. Whisk until well blended.
Remove the pies from the oven and coat each with the glaze. Put them back onto the parchment paper and allow them to rest for at least 5 minutes.
Serve and enjoy!
Notes
Leftovers can last up to 1 month in the freezer. Make sure to put them in an airtight container.
