Peach Hand Pies

By mavannier

Ingredients

• 3 small or 2 medium peaches
• 1 1/2 T SUGAR
• 1 1/2 tsp. lemon juice
• 12 oz. prepared or purchased pie dough (cut into 8 equal sizes/refrigerate
• 2 T plus 2 tsps. apricot jam
• 1 egg beaten with 1 tsp. water
• Vanilla ice cream to serve

Preparation

Step 1

Slice and cut peaches into 1/2 inch chunks. In medium bowl toss the peaches with 1 1/2 T sugar and lemon juice. Let stand for 20 minutes. Strain and save the peaches and juice separately.

Working with 1 ball of dough at a time, roll out on slightly floured surface into a circle about 5 inches.

Place 1 tsp. of jam on half the round, then place 2 T of peaches on top of jam. Brush edge of dough with egg and water mixture, fold over and crimp with a fork. Using a knife, cut a slit in the center of top. Repeat with the rest of dough. Refrigerate for 30 minutes.

Heat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange pies on sheet and brush tops with remaining egg mixture. Bake for 20-25 minutes or until golden brown. Let cool for 20 minutes. Top with vanilla ice cream.