INDIVIDUAL PEACH PIES IN RAMEKINS RECIPES

Steps:

• Preheat oven to 400°F. Cut each peach in half, and remove pit. Set aside. 
• Stir together brown sugar, butter, and cinnamon in a small bowl to combine.
• Unroll 1 of the piecrusts, and use a rolling pin to slightly flatten. Cut dough into 1 1/2-inch strips. Lay 2 strips in an “x” shape. Place 1 peach half in center of “x” and top peach with 2 teaspoons of the brown sugar mixture in the pit hole. Cut the 2 bottom, and top left strips of dough in half lengthwise. Wrap dough strips over peach in a lattice pattern. Reserve excess dough to be rolled out and cut into strips. Place wrapped peach half on a rimmed baking sheet lined with parchment paper. Repeat process with remaining dough, peach halves, and brown sugar mixture.
• Lightly whisk together egg and water. Brush peach pies with egg wash, and bake in preheated oven until golden brown, about 20 minutes. Let stand 4 minutes. Serve warm.   

Steps:

• In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.