Description
Flaky baked peach hand pies filled with cinnamon-spiced peaches and coated in a sweet glaze.
Ingredients
Scale
- 2 boxes refrigerated pie crusts (14.1 oz each)
- 1 can peach pie filling (21 oz)
- 1 teaspoon cinnamon
- 2 1/2 cups powdered sugar
- 1/4 cup milk
- 1 egg, separated
Instructions
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Dice peach pie filling into small pieces and mix with cinnamon.
- Cut six 4-inch circles from each pie crust.
- Place 1 tablespoon filling in center of each circle.
- Fold dough over filling and pinch edges closed.
- Brush edges with egg yolk and seal with a fork.
- Poke tops with a fork.
- Beat egg white until frothy and brush over pies.
- Bake for 15 minutes until golden brown.
- Whisk powdered sugar and milk to make glaze.
- Dip warm pies into glaze and return to parchment paper.
- Allow glaze to set before serving.
Notes
- Seal edges tightly to prevent leaks.
- Poke tops to release steam.
- Store in an airtight container for up to one week.
- Freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 16
- Sodium: 140
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 8