Glazed Peach Hand Pies

Glazed Peach Hand Pies



pie dough

corn starch

brown sugar

powdered sugar

Peel and chop the peaches into 1cm pieces, then combine peaches in a large skillet with the spices and sugar.

Cook the peaches until the juices release, then mix the cornstarch with cold water and stir it into the peach pie filling until it thickens. Cool completely.

Take the rested pie dough and roll it out on a floured work surface until it's about ⅛ inch thick.

Cut out six-inch rounds using a bowl or another round object and the tip of a paring knife and transfer them to a large baking sheet lined with parchment paper.

Add a scoop of peach pie filling to the center of each dough circle and gently lift the sides to start pressing the dough together into a half-moon shape.

Pick up the half circle and pinch the edges together for the first seal.

Place it back on the counter and use your fingers to push down on the edges and create a tight seal.

Use the tines of a fork to press the edges of hand pies together for the final seal.

Fry the peach pies 1-3 at a time in hot oil until golden brown, then transfer to a wire rack or paper towel to cool.

Once cool, mix together the glaze, coat each fried peach pie completely, then remove to a wire rack to set. Then, enjoy!