- 6
Ingredients
- 1/4 c butter
- 7 fresh peaches, peeled and sliced (7 cups, 3 lbs)
- 1 c sugar
- 2 tbs all purpose flour
- 2 tbs fresh lemon juice
- 1/4 tsp ground cinnamon
- 1/2 (15oz) packaged refrigerated pie crusts
- parchment paper
- 1 egg white, lightly beaten
- 1 tbs sugar
Preparation
Step 1
1) preheat oven to 450. melt butter in a dutch oven over medium heat. add peaches, 1 cup sugar, and next 3 ingredients; bring to boil over medium heat, stirring occasionally. reduce heat to medium low; simmer 7-8 minutes or until tender.
2) meanwhile, unroll pie crust on a flat surface. cut into 12 circles, using a 3 1/2 inch round cutter with fluted edges. make 4 small holes in center of each circle, using a plastic straw. place circles on a parchment paper lined baking sheets. whisk together egg white and 1 tbs water. brush circles with egg mixture; spring with 1 tbs sugar.
3) bake at 350 for 8-10 minutes or until lightly browned.
4) place 1 pastry circle in each of 6 (7oz) ramekins. spoon peach mixture over pastry circles; top with remaining pastry circles.