Easy Peach Hand Pies

By sandy_h

Cooking Light July 2018

Ingredients

• 1 1 1 (9-inch) frozen whole-wheat piecrust (such as Wholly Wholesome), thawed
• 1 1 1 (9-inch) frozen whole-wheat piecrust (such as Wholly Wholesome), thawed
• 1 1 1 (9-inch) frozen whole-wheat piecrust (such as Wholly Wholesome), thawed
• 3/4 3/4 3/4 cup chopped ripe peaches
• 3/4 3/4 3/4 cup chopped ripe peaches
• 3/4 3/4 3/4 cup chopped ripe peaches
• 3 3 3 Tbsp light brown sugar
• 3 3 3 Tbsp light brown sugar
• 3 3 3 Tbsp light brown sugar
• 1 1 1 Tbsp unsalted butter, softened
• 1 1 1 Tbsp unsalted butter, softened
• 1 1 1 Tbsp unsalted butter, softened
• 1/4 1/4 1/4 tsp ground cinnamon
• 1/4 1/4 1/4 tsp ground cinnamon
• 1/4 1/4 1/4 tsp ground cinnamon

Preparation

Step 1

Preheat oven to 400. Shape piecrust into a ball; divide ball into 8 equal portions. Roll each portion into a 4-inch circle on a lightly floured surface. (Cover dough circles with a damp towel to prevent drying.) Stir together peaches, brown sugar, butter, and cinnamon in a medium bowl.

Spoon about 1 tablespoon peach mixture onto each dough circle, leaving a 1/4-inch border. Moisten dough edges with water; fold circles in half to form half-moons. Crimp edges with a fork to seal; cut slits in top of pies, and place on parchment paper-lined baking sheet.

Bake at 400 until golden brown, about 14 minutes. Removed and cool 10 minutes before serving.