Raspberry Peach Hand Pies
Ingredients
The filling
-
5
large
peaches
-
8
ounces
fresh raspberries
-
½
cup
granulated sugar
-
¼
cup
tapioca or cornstarch
-
1
tablespoon
butter
-
1
teaspoon
almond extract
The crust
-
3
refrigerated pie crusts
(1 ½ boxes)
The glaze
-
1
tablespoon
milk
-
1
tablespoon
cream
Instructions
- Preheat the oven to 350°F.
- Peel and slice the peaches, then mix them with raspberries in a bowl.
- Add sugar, tapioca, butter, and almond extract to the fruit mixture and stir.
- Roll out the pie crusts and cut them into 6-inch discs.
- Place about ⅓ cup of the fruit mixture on one side of each disc, leaving edges clear.
- Brush the edges with water, fold the discs in half, and crimp the edges with a fork.
- Transfer the hand pies to a baking sheet lined with parchment paper.
- Mix milk and cream, brush the tops of the pies, and sprinkle with decorative sugar.
- Bake for 20-25 minutes until golden brown.
- Serve immediately or allow to cool to room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
5mg
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