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Hand-held fruit pies are the latest dessert craze. These mini versions of the traditional pie come in a variety of shapes and feature a flaky crust and sweet fruit filling.
2 ripe peaches, peeled, pitted and cut into 1/2-inch pieces
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon McCormick Gourmet™ Ginger, Ground
1 teaspoon fresh lemon juice
1 package (14 ounces) refrigerated pie crusts, (2 crusts)
1 egg, beaten with 1 tablespoon water
Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
(Amount per serving)
Delish! Right amount of sweet and sour wrapped in a flaky pastry crust.
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