I’m often scrambling when my kids ask for dessert. Odd, right? You would think our house would have trays of cookies and cakes and fudge just laying around. But reality is, I usually only bake once a week. And it’s often around events, so that treats aren’t sitting around for me to eat. Especially during the school year when I’m home alone with dessert on the counter, begging to be eaten.
But in the summer, I find that with all the kids in and out during the day, the extra cookies and candies get eaten by others. So at dessert time, there is nothing but ice cream in the freezer.
… and what better way to savor a sweet, juicy peach than in a homemade batch of super tasty homemade Peach Hand Pies!
PEACH HAND PIES
A regular pie with a sweet and fruity filling is a wonderful thing, but individual hand pies take pie eating to a whole new easy-living level. No baking dish needed, no need to worry about plates and forks, and the whole getting-the-first-piece-out-of-the-dish stress is a non-issue thanks to deliciously cute eat-with-your-hands delights that are known as hand pies.
- 2 boxes (14.1 oz each) refrigerated pie crust
- 1 can (21 oz) peach pie filling
- 1 tsp cinnamon
- 2 1/2 cups powdered sugar
- 1/4 cup milk
- 1 egg white, beaten
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 1 tbsp cookie scoop, 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 once, to prevent bursting.
Beat egg white 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 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).