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By sunshine68

Ingredients

• 1 egg
• 1 large ripe peach, diced small
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• pinch of salt
• 2 pie crusts from a refrigerated Pillsbury package (14 ounce), or homemade
• 1/2 teaspoon granulated sugar, for dusting

Details

Servings 4
Adapted from bellyfull.net

Preparation

Step 1

The good thing is that you only make four…so there aren’t any left over to torture you all day long.

Makes 4

Directions

Preheat oven to 350 degrees. Coat 4 muffin cup holes with nonstick cooking spray. Set aside.

In a small bowl, beat the egg with a little water to make an egg wash.

In a small bowl, mix the peaches, brown sugar, cinnamon, and salt.

With your first crust, cut out 4, 5-inch rounds and gently press into each muffin cup. Evenly distribute the peaches into each cup.

With the second crust, cut out 4, 3-inch rounds and place on top of each muffin cup, crimping the bottom and top crusts together. Pierce the top with a knife and brush with the egg wash. Sprinkle with a little granulated sugar.

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(Easy) Stir-Fry

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(Easy) Stir-Fry