Ingredients
Scale
- 2 boxes (14.1 oz each) refrigerated pie crust
- 1 can (21 oz) peach or apple pie filling
- 1 tsp cinnamon
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 beaten egg white
Instructions
Prepare the Filling:
- Preheat your oven to 425°F. Let the pie crusts sit at room temperature while you prep the filling.
- Place the pie filling in a shallow bowl and dice the peaches (or apples) into small pieces using a fork and knife.
- Stir in the cinnamon until the filling is evenly mixed. Set aside.
Assemble the Hand Pies:
- Unroll the pie crusts and use a 4-inch biscuit cutter to make 6 circles from each. You may need to re-roll the scraps for the last circle.
- Drop a tablespoon of filling onto the center of each crust circle.
- Fold the circles in half and pinch the edges. Fold over the edges and press with a fork to seal.
- Use a fork to poke each pie to prevent bursting.
- Beat the egg white until frothy, then brush over the tops of the pies.
- Place the pies on a parchment-lined baking sheet, about 1 inch apart, and bake for 15 minutes or until golden brown.
Make the Glaze:
- While the pies bake, whisk together the powdered sugar and milk to make a smooth glaze.
- Once baked, remove pies from the oven and dip them in the glaze while still warm. Use forks to flip and coat them evenly.
- Place the glazed pies back on the parchment paper and allow them to set for about 5 minutes.
Notes
- For convenience, you can use store-bought pie crusts, or opt to make homemade ones.
- If using apple filling, a dash of nutmeg can add extra flavor.
- For best results, serve warm.
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat before serving.
- Diet: Vegetarian