Mini Peach Hand Pies
Description
This easy mini peach hand pie recipe fills the pies with a cinnamon-peach filling and glazes the adorable mini pies when they are still nice and warm.
Ingredients
•
1 (21 ounce) can peach pie filling
•
1 teaspoon ground cinnamon
•
1/4 cup water
•
2 (14 1/10 ounce) packages refrigerated pie crust
•
2 cups powdered sugar, sifted
•
1/3 cup milk, or more as needed
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
2
Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
3
Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
4
Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
5
Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
6
Bake in the preheated oven until golden brown, 12 to 15 minutes.
7
Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
8
Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.