Recipes - Summer Peach Hand Pies

Summer Peach Hand Pies

Summer Peach Hand Pies (Progressive Farmer image by Rachel Johnson)

SUMMER PEACH HAND PIES

Make these ahead for a perfect picnic treat that travels well.

MAKES: 5 HAND PIES

TOTAL TIME: 30 MINUTES

1 (9-inch) pie crust, rolled out

1 1/3 cups chopped ripe peaches (about 2 small peaches)

3 tablespoons brown sugar

1 tablespoon salted butter, softened

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 large egg, beaten

1. Preheat oven to 350°F.

2. Using a small bowl or a large biscuit cutter as a guide, cut rolled-out pie crust into four (4-inch) circles. Gather the rest of the dough; roll it out to form one more circle.

3. Combine peaches, brown sugar, butter, vanilla and cinnamon in a medium bowl.

4. Spoon about 2 tablespoons peach mixture onto each dough circle leaving a quarter-inch border.

5. Fold circles in half; crimp edges with a fork to seal.

6. Using a sharp paring knife, cut a slit on top of each pie to vent.

7. Place pies on a parchment-lined baking sheet; brush with beaten egg.

8. Bake 20 to 25 minutes or until golden brown; cool before serving.

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