Mini Fruit Hand Pies
These fruit mini pies are a great alternative to a traditional whole pie, making them perfect for the summer holidays.
- 1 box (14.1 oz.) refrigerated pie crust
- 1 cup raspberries
- 1 cup peaches, washed, peeled and diced
- 3 Tbsp. corn starch
- ÂĽ cup sugar
- 1 tsp. lemon juice
- 1 egg
- 1 Tbsp. powdered sugar
- Cooking spray
Preheat oven to 375Â°F.
In mixing bowl, combine raspberries, peaches, corn starch, sugar and lemon juice until all fruit is coated. Set aside.
In small bowl, mix egg and water until smooth.
Bring the pie crusts to room temperature according to package instructions and roll out on a cutting board. With a 5-5Â˝â€ť diameter cookie cutter, cut four pie rounds, per pie crust (2 in a box).
Scoop 1Â˝ tablespoons of fruit mixture on center of each round. Brush egg mix around half of outer edge of each round. Fold round over and press the edges with a fork to seal, and then use the fork to poke a few holes on top (to allow the steam to escape).
Brush hand pies with egg mixture. Place on lightly sprayed with cooking spray cookie sheet and bake for about 22-26 minutes. Let hand pies sit for 3 minutes.
Transfer gently to a platter. Sprinkle powdered sugar on top using a small strainer. Serve warm.
Per serving: Calories 330, Calories from Fat 130, Total Fat 14g (22% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 120mg (5% DV), Carbohydrates 48g (16% DV), Dietary Fiber 2g (8% DV), Sugars 26g, Protein 3g, Vitamin A 2%, Vitamin C 10%, Calcium 2%, Iron 6%.