Peach Hand Pies

Peach Hand Pies

Miz Helen's Kitchen

Ingredients

2 nine inch pie crust

4 cups fresh or frozen peaches, sliced

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon all spice

1/2 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons cornstarch

1/2 cup water for the peaches

1/3 cup water for the corn starch

1 egg yolk, beaten

Spray Cooking Oil

Sparkling Sugar for the top of the pies

Directions

In a large stock pot of boiling water, drop fresh peaches into the water for 1 minute, then remove and place in ice water. The skin should slip right off of the peach.

Slice the peeled peaches.

Place the sliced peaches into a large sauce pan.

Add the sugar, cinnamon, all spice, nutmeg and salt. Mix well.

Add the water for the peaches and bring the mix to a boil. Cook for 8 minutes.

Mix the corn starch with 1/3 cup of water then add it to the peach mixture.

Remove the peach mixture from the heat and continue to stir until the peach mixture thickens.

Let the peach mixture completely cool then refrigerate for 2 hours.

When ready to bake the pies, roll our the dough and cut into the shapes you would like to use.

Place 2 to 3 tablespoons of the peach mixture into the center of each pie.

Moisten the edges of the dough and then seal your pie.

Generously spray a shallow baking sheet with a cooking oil.

Place the pies on the oiled baking sheet and brush the tops and edges with the beaten egg.

Sprinkle the tops with sparkling sugar.

Bake at 400 degrees for 15 to 20 minutes.

Enjoy!