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Peaches and Cream Hand Pies

Ashley Gretencord | 1/12/2020
prep time: 10 min.
cook time: 20 min.
total time: 30 min.

Servings: 8


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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:

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Combine cream cheese and 1 tsp cinnamon and set aside.
  5. 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.
  6. 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.
  7. 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:

You can use any size of the circle for this recipe, you'll just want to adjust your cook time accordingly. Using raw sugar for the cinnamon sugar topping is also a great addition if you have it on hand or think to buy it in advance...which I never do!