Name: Peach Hand Pies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 package refrigerated pie crusts; 2 peaches; 1/4 cup sugar; 1 tsp cinnamon; 1 tbsp cornstarch

Instructions

PREPARE THE PEACH FILLING
Peel and dice the peaches into small, bite-sized pieces. Remove any pits and cut the fruit evenly with consistency in the filling. In a medium bowl, combine the diced peaches with sugar, cinnamon and cornstarch. Stir everything until the peaches are evenly coated. The cornstarch will help thicken the filling as it cooks, giving it the right texture.
Tip: If you prefer a thicker filling, you can increase the cornstarch by a small amount (1 1/2 tbsp) to help bind the juices released by the peaches.
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PREPARE THE PIE CRUSTS
Unroll the refrigerated pie crusts on a flat surface, ensuring they are smooth and free of wrinkles. Using a round cutter or a cup, cut out small circles from the dough (about 4 inches in diameter). You can use the scraps to form a few more circles, but avoid overworking the dough to keep it flaky.
Tip: If the dough is too soft and hard to work with, chill it in the refrigerator for 10-15 minutes before cutting.
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ASSEMBLE THE HAND PIES
Place a spoonful of the peach mixture into the center of each pie crust circle. Be careful not to overfill. This can cause the pies to burst open during baking. Fold the crust over the filling to create a half-moon shape. Press the edges tightly using your fingers or a fork to seal them. Make small slits on top of each pie to allow steam to escape while baking.
Tip: For a decorative touch, you can crimp the edges with a fork for a more rustic look.
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PREHEAT THE OVEN
Preheat your oven to 190°C (375°F). Allow the oven to fully reach temperature before placing the pies inside to ensure even baking.
Tip: If you have a convection oven, reduce the temperature by about 10°C (20°F) to prevent over-browning.
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BAKE THE HAND PIES
Place the assembled hand pies on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the crusts are golden brown and crispy. Keep an eye on them to avoid burning, especially around the edges. The pies should puff up slightly and turn a light golden color.
Tip: If you want an extra golden finish, brush the tops of the pies with a little melted butter or an egg wash, before baking.
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COOL AND SERVE
Remove the hand pies from the oven and let them cool on a wire rack for a few minutes. This will allow the filling to set and prevent it from oozing out when you bite into it. Serve warm or at room temperature.
Tip: For an added indulgence, you can dust the hand pies with powdered sugar before serving.
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