Prep 15 mins
Cook 50 mins
Another yummy recipe from Gooseberry Patch. These are great to take to a picnic or somewhere where you can use your hands and not worry about making a mess! Enjoy!
- 1 tablespoon butter
- 4 teaspoons cornstarch
- 1⁄3 cup sugar
- 2 lbs fresh peaches, pitted, peeled and diced
- 1 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1 tablespoon lemon juice
- 4 (9 inch) pie crusts
- 1 egg, beaten
- 1 teaspoon sugar
- Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
- Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal.
- Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
- Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.
These didn't last long! I made pineapple and pumpkin hand pies, and my family loved them. I easily substituted canned crushed pineapple (draining first) or pumpkin for the peaches in the recipe, and they turned out perfectly!
Pies came out wonderful. Easy recipe with fantastic results. I found I used slightly less filling in each pie and had enough to make 14 rather than 16. I would suggest, if possible, to lay out all four pie sheets, cut them in quarters and put a teaspoon or so of the filling in each one so you may be able to stretch the recipe to 16. Good luck, I think you'll enjoy them. I'm bringing them to my recipe club tonight.