PEACH HAND PIES
Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 peach hand pies
Number Of Ingredients 9
Steps:
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
EASY FRUIT HAND PIES
Steps:
- Preheat the oven to 350 degrees F. Separate the biscuits. Dust a work surface with flour and roll each biscuit round into a 6-inch circle (about 1/16 inch thickness). Place 2 teaspoons cream cheese and 2 teaspoons jam on one side of the dough round. Brush the outer edge of the pastry round with egg wash. Fold one side over the filling and crimp the edges with the tines of a fork. Place on the prepared baking sheet.
- Brush the entire pastry with the egg wash and sprinkle with coarse sugar. Cut a slit in the top of each pie to allow steam to escape as they bake. Repeat the process with the remaining biscuits. Bake until golden brown, about 16 minutes. Serve warm.
JUST PEACHY HAND PIES
My grandparents' peach trees are going crazy, so I've been searching for peach recipes and I came across this one in a Gooseberry Patch cookbook. I can't wait to try this!!
Provided by BamaBelle30
Categories Dessert
Time 1h
Yield 16 pies
Number Of Ingredients 10
Steps:
- Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet.
- Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
- Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side.
- Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
- Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.
Nutrition Facts : Calories 326.6, Fat 18.6, SaturatedFat 6.2, Cholesterol 15.1, Sodium 371.7, Carbohydrate 37, Fiber 1.5, Sugar 11.5, Protein 3.3
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