Peachy Hand Pies
Heading home down Highway 38 from a fun weekend in Big Bear this past Memorial Day, we passed a home with a sign stapled to a post, "PEACHES $1.00 per bag". Dave slammed on the brakes as I shouted, "Stop!"
A wood table situated next to the driveway of a lovely home was filled with small bags of golf ball-size peaches. The back yard had about six peach trees.
Touch and smell indicated these babies were ripe and ready to eat. I grabbed two bags and stuffed dollar bills into the mail slot (honor system is strong in Redlands!)
What to make? Peach jam? Peach salsa? Peel and freeze? Eat straight up? Hmmmmm, how about pie? As we drive home, I remembered frozen pie crust in the freezer. Not wanting a large pie, I decided to try my hand (pun intended) at hand pies.
Easy and delicious!
Peachy Hand Pies
Makes 10-12 pies
- 2 pounds peaches
- 1/4 cup light brown sugar, not packed
- 1/4 cup granulated sugar, divided
- 2 tablespoons dark rum
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 refrigerated pie crusts
- 1 egg
Directions:
- Preheat oven to 350F.
- Peel peaches, remove pits and cut into 1/2 inch pieces. Place in bowl and mix in sugars, cinnamon and rum.
- Sprinkle cornstarch on flat, smooth surface. Place thawed, unrolled pie crusts on surface and roll lightly with rolling pin until 1/8 inch. Use a cup or bowl 4 inches across to cut out 4-5 circles. You can re-roll scraps to cut out a couple more circles.
- Place peach filling into pie crust centers and then fold over. Using a fork, press edges together. Place on greased baking sheet.
- Crack egg into bowl and beat until scrambled. Using a pastry brush, paint each pie with egg. Sprinkle with rest of sugar.
- Bake for 15 -20 minutes watching closely, so bottoms don't burn.
