Saturday, October 19, 2013

Mini Peach Pies (Peach Hand Pies)

I love peaches. They are my absolute favorite fruit. I had extra pie crust left over from when I made empanadas one night and decided to make up a recipe using peaches.


1 can of O'Sage Raggedy Ripe Freestone Peaches*
1 cup of sugar
1 tablespoon of ground cinnamon
pre-made pie crust (usually in the isle with canned biscuts) 


Preheat the oven to (450)

Drain the syrup off of the peaches and put to the side. DO NOT THROW OUT!!!

Rinse the peaches and make sure to remove and pieces of pit that may be in the can 

Using your hands break the peaches into small chunks in a microwave safe dish

Add the cup of sugar. You can opt to only use 3/4 cup of sugar if you would like

Add the cinnamon

Mix together thoroughly 

microwave for 9 minutes in 3 minute intervals. Stir after each interval.

Once it is done cooking place it in the fridge to cool and thicken

Unroll the pre-made pie crust unto some parchment paper and chose a circular dish to cut it. I used a zip lock Tupperware container. 

Make the cuts as close together so that you can get more circles out of each pie crust. 

Put any left over crust together at the end and roll it out using a rolling pin or cup and cut out more circles. 

Lay the circles in a single layer on some parchment paper and get the peaches out of the fridge. 

Place about a tablespoon and a half of the peach mixture on each crust. 

Fold the crust over on its self and crimp the edges. (any excess peach mix will gush out the side, just scrape it up and add it to the next pie). 

Once folded and securely crimped poke small holes in the top of the pies, put into a closed container, and refrigerate for at least 10 minutes. 

In a small bowl mix the left over heavy syrup, 1 tablespoon of butter, 1 tablespoon of sugar, and a teaspoon of cinnamon. Melt this mixture in the microwave until the butter is completely melted. 

Remove the pies from the oven and place them on a greased cookie sheet. 

Use a pastry brush to brush the peach syrup mixture over the top. 

Bake the pies until golden brown (usually around 13 minutes) in a   450 degree oven. 

*Of course other brands of peaches could be used to make these, but I prefer these because they are cheaper and taste very good. They are called raggedy because the can contains some bits and pieces, but that is perfect for what we are using them for. This is a 20 something ounce can.

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