Monday, October 9, 2017

Peach “Hand Pies” {In My Kitchen}

This is a fun and delicious recipe that I made as a part of my “Heartwarming” online “art” class (Junelle Jacobsen). We LOVED this!!


· 1 box refrigerated pie crust (2 crusts)
· 3 fresh peaches or comparable amount of frozen peaches, thawed
· ½ tsp cinnamon
· ½ tsp cardamom
· 1 tsp lemon juice
· 1 tsp vanilla
· 2 T flour
· 3 T sugar
· ¼ tsp salt

· 1 egg, beaten


· 1 ½ cups powdered sugar
· 3 T milk and ¾ tsp vanilla

Preheat oven to 400°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.


Dice peaches (with or without skin) and combine with remaining ingredients EXCEPT beaten egg and glaze topping. Set aside.

Unroll pie crusts and cut circles from each crust using cutter of size you choose, rolling scraps to make remaining circles.


Drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork or knife, to prevent bursting.

Beat egg in a small bowl until frothy. Brush over the tops of each hand pie.


Bake on a parchment paper lined baking sheet (1 inch apart) for about 15-30 minutes depending on size of hand pie, until browned (18 minutes for mine).


While pies are baking, whisk together the powdered sugar and milk and vanilla until smooth. Remove cooked pies from baking sheet and allow to cool a bit before spooning the glaze on top.



Enjoy! (Great with coffee!!)


#InMyKitchen #HandPies #AutumnKitchen #FallisMyFavoriteSeason

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