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Peach Hand Pies

Source of Recipe


Good Housekeeping






List of Ingredients



• 1 Tbsp butter or margarine
  
• 4 tsp cornstarch
  
• 1/3 cup plus 1 Tbsp sugar
  
• 2 pounds ripe peaches (about 4 large), unpeeled, pitted, and cut into 3/4-inch pieces
  
• 1/8 tsp salt
  
• 1 Tbsp fresh lemon juice
  
• 2 packages (15 ounces each) refrigerated unbaked piecrusts (4 crusts for 9-inch pies)
  
• 1 large egg, lightly beaten
  






Instructions



1. In nonstick 12-inch skillet, melt butter over medium heat. In cup, mix cornstarch with 1/3 cup sugar. Stir peaches, sugar mixture, and salt into butter in skillet. Cook 25 minutes, or until peaches are very soft and mixture thickens and boils, stirring frequently. Boil 1 minute. Remove skillet from heat; stir in lemon juice. Cool completely. (Mixture can be made up to 1 day ahead and refrigerated until ready to use.)
   
   
2. Preheat oven to 425° F. Let piecrusts stand as label directs.
   
   
3. On work surface, unfold one dough round; cut into quarters along fold lines. Spoon 2 tablespoons filling in strip down center of each quarter, leaving about 3/4-inch dough uncovered at each end. Fold dough over filling. With fork, press edges together to seal. Transfer pies to ungreased cookie sheet. Repeat with remaining dough and filling, placing 8 pies on each of 2 cookie sheets.
   
   
4. Brush tops of pies with egg; sprinkle with remaining sugar. With knife, cut 1-inch slit in top of each pie to allow steam to escape during baking.
   
   
5. Place cookie sheets on 2 oven racks. Bake 18 to 20 minutes, or until golden brown, rotating cookie sheets between upper and lower oven racks halfway through baking. Transfer pies to wire racks to cool.
   
   Makes 16 hand pies.