These mini hand pies are filled with cinnamon-peach filling for a deliciously sweet treat. Serve these perfect little bites when you're entertaining.
Preparation Time
40 mins
Cooking Time
15 mins
Total Time
55 mins
Calories
189 Calories
Recipe Instructions
Step 1
Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
Step 3
Pour pie filling into a bowl and stir in cinnamon until evenly blended. Use kitchen shears to chop the peaches into small pieces.
Step 4
Pour 1/4 cup water in a small bowl, using this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
Step 5
Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds, getting about 5 out with your first pass, then gently press the dough together and roll it out again to get the last 2 or 3, depending on how thin you roll out the dough.
Step 6
Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling.
Step 7
Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes. Remove from oven.
Step 8
Whisk together sifted powdered sugar and milk for the glaze until smooth and fairly thin.
Step 9
Gently dip either just the tops of the warm pies, or submerge the whole pie into the glaze, flipping gently with a fork, and then set on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies.
