Hand-held fruit pies are the latest dessert craze. These mini versions of the traditional pie come in a variety of shapes and feature a flaky crust and sweet fruit filling.
30 min
PREP TIME
20 min
COOK TIME
275
CALORIES
7
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 8 SERVINGS
- 2 ripe peaches, , peeled, pitted and cut into 1/2-inch (1-cm) pieces
- 1/2 cup (125 milliliter) sugar
- 2 tablespoon (30 milliliters) corn starch
- 1 teaspoon (5 milliliters) Ginger Ground
- 1 teaspoon (5 milliliters) fresh lemon juice
- 1 package (400 grams) refrigerated pie crusts , (2 crusts)
- 1 egg , lightly beaten with 1 Tbsp (15ml) water
Preparation
- 1 Preheat oven to 400°F (200°C). Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
- 2 Unroll crusts on lightly floured surface. Using a 3-inch (7 ½-cm) round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon (30 ml) fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
- 3 Place 2 inches (5-cm) apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
- 4 Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
NUTRITION INFORMATION
(per Serving)
