I used to make these pies when I sold at the farmer’s market and they were always a huge hit. These are so good and easy to make. I use a store bought crust, I feel they are easier to work with for these hand pies. The filling is just perfect to me. I use just brown sugar, I think it adds to the richness and flavor of these pies.

A few tips about these hand pies. First make sure to brush a good egg wash on the edge of the crusts. This helps to hold the crusts together. Also make sure not to use more than 2 tbsp of filling. Too much filling will cause the pies to burst. Make sure you don’t forget to the add the slit to the top. This is need for the filling to ventilate.

These pies are perfect for a snack or party. You can definitely eat them by themselves or serve them with ice cream.

Happy Baking ????

Billie

Ingredients

• 1 package of Pillsbury Pie Crust (you will use both pie crusts)
• 1 ½ cups diced peaches
• ¼ cup brown sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon sugar
• Dash of salt
• Additional cinnamon or cinnamon sugar
• 1 egg mixed with 2 tbsp of water

Directions

1. Take pie crust out of the refrigerator and set aside. 
2. Preheat the oven to 375. Line a baking sheet with parchment paper, set aside. 
3. After you peel peaches, slice and dice them, you will need 1 ½-1 13/4 cups of diced peaches.
4. Add brown sugar, cornstarch, cinnamon and dash of salt to peaches. Mix with spatula and set aside.
5. Carefully unfold the pie crust. Sprinkle cinnamon/cinnamon sugar on pie crust. Using a rolling pin, roll the pie crust out a little bit, just to roll the cinnamon into the dough. 
6. Using a 3” round cutter, cut 4 circles out of the pie crust. Do the same thing with the second pie crust. Roll the remaining pie crust together and cut out 3-4 more circles. Place cut out pie crusts on prepared baking sheets. 
7. Brush edges of crust with egg wash.
8. Scoop about 1 ½-2 tbsp of peach pie filling onto the center of each pie crust. Fold over each pie crust to form a half circle/ Brush tops with eggs wash.
9. Using a small sharp knife, cut a slit into the top of each pie crust.
10. Baked for 18-20 minutes or until done.
11. Serve with a scoop of ice cream and enjoy.

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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