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
Procedures:
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
Procedures:
- 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.
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