Ginger Cranberry Chutney
dessert

Ginger Peach Mini Pies

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.
  • 30m

    prep time

  • 20m

    Cook Time

  • 275

    Calories

  • 7

    Ingredients

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Ingredients

8

Servings

  • 2 ripe peaches, peeled, pitted and cut into 1/2-inch pieces
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon McCormick Gourmet™ Organic Ginger, Ground
  • 1 teaspoon fresh lemon juice
  • 1 package (14 ounces) refrigerated pie crusts, (2 crusts)
  • 1 egg, beaten with 1 tablespoon water

Instructions

  • 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.

Nutrition information (per Serving)

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