Peach Melba Hand Pies Recipe

Peach Melba Hand Pies Recipe by: Paula Deen
Ingredients: Make 8 serving
1 (14.1 ounce) package refrigerated pie crusts
1 cup peeled, pitted, and finely chopped fresh peaches
¼ cup sugar
1 tablespoon cornstarch
8 fresh raspberries
1 large egg, lightly beaten
3 tablespoons liced almonds

  • Preheat oven to 350 degree. Line a baking sheet with parchment paper. On a lightly floured surface, unroll crusts, and cut out 8 (4 ½ inch) rounds.
  • In a medium bowl, stir together peaches, sugar, and cornstarch. Spoon peach mixture evenly on one side of dough circles. Place 1 raspberry on top of peach mixture for each pie. Brush edges of dough with beaten egg; fold dough over, and crimp seams with a fork to seal. Cut three slits in top of each pie to vent.
  • Brush tops of pies with egg, and sprinkle with almonds. Place pies on prepared baking sheet. Bake for 22 to 25 minutes of until golden brown. End.
Peach Melba Hand Pies Recipe

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