Fresh Peach Hand Pies Infused With Peach Green Tea

Fresh Peach Hand Pies infused with Peach I.E. Green Tea

Makes 12-14 hand pies

  • 2 Packets of Peach I.E. Green Tea
  • 2  boxes (14.1 oz each) refrigerated pie crust
  • 4 fresh peaches diced, softened and browned in 2 tablespoons of butter 
  •  1 can of peach filling
  • 1 tsp cinnamon
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 egg white, beaten

Instructions:

Preheat oven to 425°FDump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. Using a tablespoon, scoop the filling and drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Vent the hand pie with a fork.

  1. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet for 15 minutes
  2. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop into glaze. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set 

  • 2  boxes (14.1 oz each) refrigerated pie crust
  • 4 fresh peaches diced, softened and browned in 2 tablespoons of butter 
  •  1 can of peach filling
  • 1 tsp cinnamon
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 egg white, beaten

Instructions:

Preheat oven to 425°F Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside. Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. Using a tablespoon, scoop the filling and drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Vent the hand pie with a fork.

  1. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet for 15 minutes
  2. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop into glaze. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set 

ENJOY!

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