Ingredients for - Mini Peach Hand Pies
How to cook deliciously - Mini Peach Hand Pies
1. Stage
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
2. Stage
Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
3. Stage
Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
4. Stage
Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
5. Stage
Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
6. Stage
Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
7. Stage
Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
8. Stage
Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
9. Stage
Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.