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Mini Peach Hand Pies
Mini Peach Hand Pies
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Cinnamon-peach mini hand pies: Irresistible bites for any gathering.
Ingredients:
  • 1 (21 ounce) can peach pie filling
  • 1 teaspoon ground cinnamon
  • 0.25 cup water
  • 2 (14.1 ounce) packages refrigerated pie crust
  • 2 cups powdered sugar, sifted
  • 0.33333334326744 cup milk, or more as needed
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet with a trusty silicone baking mat, like the ever-reliable Silpat®.
  • Combine pie filling and cinnamon in a bowl, then gently fold in diced peaches using kitchen shears.
  • Add 1/4 cup of water to a small bowl to moisten the edges of the pie rounds before sealing.
  • Roll out the pie crust and cut out 7 rounds using a 4-inch biscuit cutter. Re-roll the dough as needed to achieve all 7 rounds.
  • Add a generous 1/2 tablespoon of peach filling at the center of each dough round. Moisten your fingertip and trace around the outer edge of the dough before folding it in half over the filling. Press gently along the seam, then use a fork to seal the pie completely.
  • Arrange the filled pies on the baking sheet lined with parchment paper, and continue the process with the remaining dough and filling, noting any potential leftover filling based on how generously you fill the pies.
  • Bake until the pies turn a beautiful golden brown and are lightly crisp, for 12 to 15 minutes in the preheated oven.
  • After taking the pies out of the oven, prepare the glaze by whisking together powdered sugar and milk until smooth to create a thin consistency.
  • Dip warm pies into the glaze, ensuring the tops or the whole pie are coated, using a fork to flip gently. Place on parchment paper or a silicone baking mat to cool and repeat with all pies. Add more glaze if dipping the full pie.

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