Creamy Peach Hand Pies
(loosely adapted from A Feast for The Eyes)
3 ripe Peaches
1/4 cup Sugar plus 2 teaspoon Sugar
1 1/2 tablespoons Flour
1 1/2 ounces Heavy Whipping Cream
1 large Egg Yolk
1/4 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 box unbaked Pie Shells
1 Egg, beaten
Peel, halve, and pit your peaches.
Place your peaches in a pan on top of the stove.
Heat the peaches over medium heat until they are soft
and the juices have emptied into the pan.
This will help prevent the crust from becoming soggy.
This should take about 10-15 minutes.
Once the peaches are nice and soft, cut the peaches
into thin slices. Set aside.
Mix together the 1/4 cup sugar, flour and salt.
In a separate bowl , mix together the cream, egg yolk,
vanilla and cinnamon. Add in the dry ingredients and mix
Pour the cream mix over the peaches.
This is the pie mold that I used. It isn't really necessary
to use this mold to make the pies, but it is fun to use!
Place the closed mold on the pie crust.
Cut two for each pie. One will become the
pie top and one will become the pie bottom.
Set your mold up like this. I put 2 teaspoons of
peaches and cream filling in each pie.
Edge each of the pie crust pieces with the beaten egg.
This will help the edges stay together.
Fold the two pie pieces together.
Pierce the pies in a few places, and sprinkle with the
2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
Enjoy your pies!
Thanks for joining me today, and please check out
all the other recipes for today's challenge!