Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 24 Hand Pies
With a flaky crust and spicy cinnamon filling, these Peach hand Pies will capture everyone’s heart. A simple five ingredients dessert that you can whip up in under thirty minutes! Baked and not fried, these pies will be gobbled up quickly!
Ingredients
2 boxes (14.1 ounces each) refrigerated pie crust
1 can (21 ounces) peach pie filling
1 teaspoon cinnamon
2 ½ c. powdered sugar
¼ c. milk
1 Egg white, beaten
How to make Peach Hand Pies
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Take the crust out of the package and let it come to room temperature.
Step 3: In a shallow bowl, place the pie filling.
Step 4: With a fork and knife, dice the peaches into small pieces.
Step 5: Stir in the cinnamon until well combined, then set aside.
Step 6: Cut with a 4-inch biscuit cutter the unrolled pie crust into 6 circles. If needed, re-roll the scraps to make the last circle.
Step 7: Into the centre of the pie crust circle, drop a tbsp peach pie filling. Use a tbsp cookie scoop for this. Fold and pinch the seams together. Fold the pinched edges crust and press the tines using a fork to seal. To prevent the pie to burst, poke it once with a fork.
Step 8: In a small bowl, add the egg white and beat until frothy. Brush the tops of the hand pie with egg wash.
Step 9: Place the hand pies on a parchment paper-lined baking sheet an inch apart from each other.
Step 10: Bake in the preheated oven for about 15 minutes until browned.
Step 11: Meanwhile, combine the powdered sugar and milk until smooth.
Step 12: When done baking, take the cooked pies out of the oven. Remove them from the baking sheet and drop them one by one into the glaze. Coat evenly and carefully remove from the glaze using two forks. Place back to the parchment paper and set for at least 5 minutes.
Note:
You can freeze these hand pies for up to 30 days. Place in an airtight container and store in the freezer.
Nutrition Facts:
Yield: 24, Serving Size: 1
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
- 2 boxes (14.1 ounces each) refrigerated pie crust
- 1 can (21 ounces) peach pie filling
- 1 teaspoon cinnamon
- 2 ½ c. powdered sugar
- ¼ c. milk
- 1 Egg white, beaten
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Take the crust out of the package and let it come to room temperature.
Step 3: In a shallow bowl, place the pie filling.
Step 4: With a fork and knife, dice the peaches into small pieces.
Step 5: Stir in the cinnamon until well combined, then set aside.
Step 6: Cut with a 4-inch biscuit cutter the unrolled pie crust into 6 circles. If needed, re-roll the scraps to make the last circle.
Step 7: Into the centre of the pie crust circle, drop a tbsp peach pie filling. Use a tbsp cookie scoop for this. Fold and pinch the seams together. Fold the pinched edges crust and press the tines using a fork to seal. To prevent the pie to burst, poke it once with a fork.
Step 8: In a small bowl, add the egg white and beat until frothy. Brush the tops of the hand pie with egg wash.
Step 9: Place the hand pies on a parchment paper-lined baking sheet an inch apart from each other.
Step 10: Bake in the preheated oven for about 15 minutes until browned.
Step 11: Meanwhile, combine the powdered sugar and milk until smooth.
Step 12: When done baking, take the cooked pies out of the oven. Remove them from the baking sheet and drop them one by one into the glaze. Coat evenly and carefully remove from the glaze using two forks. Place back to the parchment paper and set for at least 5 minutes.
Notes
You can freeze these hand pies for up to 30 days. Place in an airtight container and store in the freezer.
