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Ingredients
- 1 pkg. refrigerated pie crusts
- 1 cup peeled, pitted and finely chopped fresh peaches
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 8 fresh raspberries
- 1 egg, lightly beaten
Preparation
Step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, unroll crusts, and cut out 8 (4 1/2") rounds.
In a medium bowl, stir together peaches, sugar, and cornstarch. Spoon peach mixture evenly on one side of dough circles. Place 1 raspberry on top of peach mixture for each pie. Brush edges of dough with beaten egg; fold dough over, and crimp seams with a fork to seal. Cut three slits in top of each pie to vent.
Place pies on prepared baking sheet. Bake for 22 to 25 minutes or until golden brown.