Hand-held fruit pies are the latest dessert craze. These mini versions of the traditional pie come in a variety of shapes and feature a flaky crust and sweet fruit filling.
30m
PREP TIME
20m
COOK TIME
275
CALORIES
7
INGREDIENTS
Servings: 8
Ingredients
- 2 ripe peaches, peeled, pitted and cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon fresh lemon juice
- 1 package (14 ounces) refrigerated pie crusts, (2 crusts)
- 1 egg, beaten with 1 tablespoon water
INSTRUCTIONS
- 1 Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
- 2 Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
- 3 Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
- 4 Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
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