Last week I shared some fun ideas for throwing a fall pie tasting party on Organize and Decorate Everything. I myself was inspired to make some pies. However, anyone who knows me knows that I am not so great with pie. I mean, I love to eat it, but making pie? The crust gives me fits!!!
I started small. Like, really small. With these little ginger peach hand pies.
I went with the unthinkable, but the only logical solution for my pie-crust issues, and used a store-bought pie crust (*gasp*)…
…and made a gingery-peach filling. After making itty-bitty pies, I had some left over peach filling, so we put it on pancakes the next day. THAT was yummy too.
They came out considerably smaller than I thought they should be for the first batch, so for the second I doubled-up. Still small, but I guess that is why they are called “hand-pies”.
Ginger-Peach Hand Pies
Pie crust of your choosing (I used 2)
5 large peaches, peeled and chopped
1 Tablespoon lemon juice
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup crystalized ginger, finely chopped
1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350°. Combine peaches and lemon juice in a large bowl. In a separate bowl, combine the remaining ingredients, mixing with a whisk or fork until well blended in fluffy. Gently combine the peaches and sugar mixture. On a floured surface, roll out pie crust to about 1/8″. Cut dough using a floured, 2-3 inch round cutter. Gently roll out each circle slightly thinner. Put 1 tablespoon of peach mixture into the center of your cut dough and place another piece of dough on top. Gently press the edges together and seal with a fork. Place on a parchment lined baking sheet and bake for 25-30 minutes, until the crust is browned. Allow to cool then enjoy.
These ended up being the perfect size for little hands. The ginger is subtle, and overall I was pleased with how they turned out. Mr. CB loved them too. I still think I need to work on my pie crust skills though. It can be my mission…any pie crust tips out there?
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