Peaches and Cream Hand Pies
prep time: 10 min.
cook time: 20 min.
total time: 30 min.
Servings: 8
Ingredients:
–
- 2 large peaches - peeled and diced
- 1 Tbsp brown sugar
- 1 tsp honey
- 1/2 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- Cornstarch slurry (1Tbsp cornstarch mixed with 1Tbsp water)
- 2 oz cream cheese - softened
- 1 tsp cinnamon
- Refrigerated pie crust- 2 pack (or your favorite crust recipe)
- 1 egg
- 2 tsp cinnamon and sugar
Instructions:
–
- Preheat oven to 375°.
- Put prepared peaches, brown sugar, lemon zest and juice, honey, and salt into a small saucepan and heat over medium heat until a slow boil occurs. Stir occasionally with a fork or whisk to roughly mash the mixture.
- Bring to a boil for two minutes then add the cornstarch slurry and let thicken for another minute or two. Remove from heat and stir in extracts.
- Combine cream cheese and 1 tsp cinnamon and set aside.
- Roll out pie crust to 1/8" thick and cut into rounds using a 5" circle. Place rounds onto a baking sheet lined with parchment paper.
- Spread about 1 tsp cream cheese mixture onto each round, then add about 1 Tbsp pie filling in the middle of the round. Fold crust over, creating a half-moon shape and press edges together with a fork.
- Whisk the egg, and brush over each hand pie, cut a few slits to keep from puffing up and sprinkle with cinnamon-sugar mixture. Bake for 20 min.
Notes:
–
