Peach & strawberry hand pies
Ingredients
- 1 Del Monte can 398 ml sliced peaches, drained & diced
- 125 ml (1/2 cup) diced strawberries, fresh or frozen
- 45 ml (3 tbsp) granulated sugar
- 45 ml (3 tbsp) cornstarch
- 15 ml (3 tsp) lemon juice
- 5 ml (1 tsp) vanilla extract
- Egg wash, to finish
- Coarse sugar, to finish
-
1 double crust all-butter pie dough, chilled
Preparation
- Line 2 baking sheets with parchment paper. For the filling stir together peaches, strawberries, sugar, cornstarch, lemon juice & vanilla extract until well combined. Set aside.
- On a lightly floured surface roll out prepared pie dough to 1/4-inch thick. Slice into 8 5-inch rounds using a large biscuit cutter.
- Brush the edges of each round with egg wash & add a spoonful of the prepared filling to the center. Carefully fold dough in half, ensuring the filling does not leak out. Press down the edges to seal & finish with a fork to create the crimped design.
- Transfer to prepared baking sheets. Brush the top generously with egg wash & finish with coarse sugar.
- Bake at 375(f) degrees until golden & crispy. Let stand for 15 minutes before serving. Enjoy warm or chilled!
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