Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!
Ingredients
2 boxes refrigerated pie crust 14.1 oz each
▢1 can peach pie filling 21 oz
▢1 teaspoon cinnamon
▢2 ½ cups powdered sugar
▢¼ cup milk
▢1 egg separated
Instructions
Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a metal cookie scoop, drop a Tablespoon of peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Brush edges of pie crust circle with egg YOLK (save the egg white for later). Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
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