MINI PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 343 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 50g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MINI PEACH HAND PIES | ALLRECIPES
Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.
Provided by Rebekah Rose Hills
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 28 mini peach hand pies
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
- 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.
- 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.
Nutrition Facts : Calories 189.3 calories, CarbohydrateContent 25.7 g, CholesterolContent 0.2 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 2.2 g, SodiumContent 142.5 mg, SugarContent 13 g
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