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Handy Peach Mini Pies

Posted by Denise on August 2, 2011

peach hand pies ala mode

Fast and delicious, we really loved these mini peach pies.

I made these the other night on a whim. We had way too many peaches left and I was looking for a way to use some of them, but I didn’t have enough time to prepare a homemade pie crust. So I cheated and used store bought crusts. Shhh, don’t tell anyone, but they turned out really good. I can’t say that they look super pretty, but they sure tasted great!

I should have combined the flour into the peach mixture before putting it onto the pie crust, so I have changed the instructions below to avoid all of the dribbles I had as the juice oozed out. It did not affect the flavor, though.

I call these “peach hand pies” because you can pick them up to eat them if you want to. I used a whole pie round cut in half for each one, which is why they have sort of an odd shape. Surprisingly, the shape fits a hand very well. We opted to eat them on plates ala mode. The warm pie and cold ice cream go together so well.

We hope you enjoy these as much as we did!

 

 

 

Handy Peach Mini Pies

Makes 4 mini pies

  

peach mini pies ingredients 

Very few ingredients required to make these mini pies.

 

 

 

Ingredients

4-5        Peaches, skinned and diced into ½” cubes

1            teaspoon almond extract

1-1 ½    Tablespoons flour, depending on how juicy the peaches are

1 ½        teaspoon ground cinnamon

1/3           Cup white sugar, plus more for sprinkling tops of pies

2            9” round pie crusts

 

Instructions

1.   Pre-heat oven to 350 degrees Fahrenheit. Gently combine first 5 ingredients together in bowl. It should seem sticky and a little thick.

adding sugar to peach mix for hand pies

peach mixture for hand pies 

 

2.   Lay out the pie crusts. If you made your own dough, roll the dough out on a lightly floured surface until you have two 9” rounds. Cut each round in half.

 

3.   Place approximately ¼ cup of the peach mixture in the center of one half of the half round crust. Keep the mixture away from the edges of the dough so that the edges will stick together in the next step.

filling crust for peach hand pies 

 

4.  Carefully fold the other half of the crust up over the peach mixture and match up the edges of the dough. Fold the bottom edge up over the top flap of the crust and lightly press to close edges together (it will look almost like a triangle). Using a fork, crimp the edges and make a pretty pattern while sealing.

folding and crimping peach hand pies

crimping edges of peach hand pies 

 

5.  Repeat with the three remaining pie crust halves. Place each mini pie on a cookie sheet or other low-sided pan that has been lightly greased.

peach hand pie on cookie sheet 

 

6.  Poke several holes in the top of each crust. Lightly brush tops with a small amount of water. Sprinkle tops with a dusting of sugar.

sprinkling sugar on peach hand pies 

 

7.  Bake for 30 to 35 minutes, until top is golden brown. Remove from oven and allow to cool for 10 minutes or so to avoid getting burned on hot juices.

 

 





 Beautiful and tasty mini peach pies


 

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