Peach Hand Pies

Peach Hand Pies

INGREDIENTS:

2 unbaked pie crusts (one pack usually comes with two)

2 cups frozen or fresh peaches, cut small

½ cup dark brown sugar

½ cup granulated sugar

1 tsp cinnamon

Dash of salt

1 tbsp cornstarch (+ 1 tbsp water for slurry)

1 egg for egg wash

Optional for garnish:

·      2 mint leaves, finely chopped

·      Turbinado sugar

INSTRUCTIONS:

1) Roll out the pie crusts on a clean flat surface. Use a small ramekin to make even circles, then stack and wrap them in plastic wrap before placing in the refrigerator.

2) Get the cut peaches into a medium pot over medium heat.

3) Add the brown sugar, granulated sugar, cinnamon and dash of salt to the peaches.

4) Bring the pot to a medium-low simmer, then add the cornstarch slurry and whisk.

5) One the peach filling thickens, remove it from the heat and allow it to cool.

6) Preheat oven to 350 degrees F. Get the crust from the fridge and start building the hand pies. Place some of the filling in between two crusts, then pinch all the way around. Use a fork to seal.

7) Cut slits to vent, then apply egg wash. Sprinkle the mint and sugar, if desired. Bake and enjoy!