Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 24 Servings
It will only take you less than 30 minutes to make these Peach Hand Pies! Loaded with spectacular flavors, these treats are always a hit! A must-try recipe indeed!
Ingredients:
1 teaspoon cinnamon
1 Egg white, beaten
2 boxes (14.1 ounces each) of refrigerated pie crust
¼ c milk
2 ½ c powdered sugar
1 can (21 ounces) peach pie filling
Directions:
Prepare the oven and preheat it to 425 degrees F.
Line a baking sheet with parchment paper.
Unwrap the pie crusts and let them rest on your counter
In a mixing bowl, add the peaches and pie filling. Stir the ingredients until well combined.
Add the cinnamon and stir until well incorporated.
Roll out the pie crusts, then slice them into 6 round shapes.
Top each crust with about 1 tablespoon of the peach pie filling. Fold it and press the sides. Use a fork to poke small holes in each pie.
In a mixing bowl, add the egg white and whisk until smooth. Brush the top of each pie with it.
Place the pies 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 sugar to a mixing bowl. Whisk until well blended.
Remove the pies from the oven, then dip each into the glaze. Make sure to coat each well. Let them rest for about 5 minutes.
Serve and enjoy!
Notes:
You can freeze the pies. They can last up to 1 month in the freezer.
Place any leftovers in an airtight container, then put them in the fridge.
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
- 2 boxes (14.1 ounces each) of refrigerated pie crust
- ¼ c milk
- 2 ½ c powdered sugar
- 1 can (21 ounces) peach pie filling
Instructions
Prepare the oven and preheat it to 425 degrees F.
Line a baking sheet with parchment paper.
Unwrap the pie crusts and let them rest on your counter
In a mixing bowl, add the peaches and pie filling. Stir the ingredients until well combined.
Add the cinnamon and stir until well incorporated.
Roll out the pie crusts, then slice them into 6 round shapes.
Top each crust with about 1 tablespoon of the peach pie filling. Fold it and press the sides. Use a fork to poke small holes in each pie.
In a mixing bowl, add the egg white and whisk until smooth. Brush the top of each pie with it.
Place the pies 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 sugar to a mixing bowl. Whisk until well blended.
Remove the pies from the oven, then dip each into the glaze. Make sure to coat each well. Let them rest for about 5 minutes.
Serve and enjoy!
Notes
You can freeze the pies. They can last up to 1 month in the freezer. Place any leftovers in an airtight container, then put them in the fridge.
