California Cling Peach Hand Pies
Ingredients
For the Filling:
Filling must be chilled, prepare 2 hours or the day before planning to use.
2 (15 oz) cans California Cling Peaches, sliced or chunks, strained (reserving ¼ cup for glaze)
¼ cup brown sugar
¼ tsp cinnamon
2 tsp cornstarch
Pinch of salt
For the Dough:
1 package pie dough with 2 premade pie dough circles, thawed
For the Egg Wash:
1 egg
1 Tbsp cream or milk
For the Glaze:
1 cup powdered sugar
2-4 Tbsp reserved juice or syrup from peaches
Preparation
For the Filling:
In a medium saucepan, simmer all the filling ingredients. Using a potato masher, mash the filling while it’s simmering to make a jam.
Remove from heat once the cornstarch has dissolved and the filling has thickened. Chill completely.
Preheat oven to 375ºF.
To Assemble:
Place the bottom circle of dough on a sheet of parchment and cut into 6 wedges. Cut the circle in half, then each half into thirds. Separate slices slightly.
Place 2-3 Tablespoons of chilled filling onto each section leaving a half-inch border. Set aside.
Whisk together the egg and cream to make an egg wash. Using a small pastry brush, brush the half-inch border with the wash.
Cut the top piece of pie dough into 6 wedges. With your hands, slightly pull the wedges to make a little bigger to accommodate the filling.
Place each top onto a bottom. Crimp all the edges with a fork and slit each of the tops with a knife 2-3 times. Transfer to a parchment-lined sheet pan.
Brush tops with egg wash. Freeze 10-15 minutes to set.
Bake for 20-25 minutes until golden brown and hand pies are puffy. Let cool.
For the Glaze:
In a small bowl, mix the glaze ingredients with a whisk.
Drizzle glaze onto each hand pie.
Notes:
Store in the refrigerator for up to two weeks.
If you want to enjoy these toasted, glaze after toasting.
