Peach Hand Pies

8

Peach Hand Pies

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Ingredients

• 2 cups of Ontario Peaches*, washed, pit removed and finely diced
• 1 ½ tbsp cornstarch
• 1 tbsp white sugar
• Store bought pie crusts (package of two, sold in the refrigerated section)
• 1 egg
• 1 tbsp cream (ideally 35%)

Instructions

1. Preheat oven to 400°F. Line 2 baking trays with parchment paper.
2. Wash and cut your peaches. In a small bowl, combine with the cornstarch and white sugar. Set aside while you prepare your pastry.
3. On a clean, dry surface, roll out the pastry using your hands. Score to cut into quarters.
4. Crack egg into small bowl and add cream. Whisk together, then using a pastry brush, lightly moisten all edges; around the outside of the pastry and along the cut lines.
5. Equally divide and spread the fruit in the middle of each pastry piece. Fold each quarter and press the edges together. Use a fork to press and seal all of the edges. Cut a small vent into the top of each pie to allow steam to escape. Note that a little of the filling will ooze out from the vents slightly during cooking.
6. Before baking, use your pastry brush to lightly cover the tops of each pie with the egg-cream mixture. Discard any excess egg mixture.
7. Bake for 20 minutes until lightly golden. Check after 10 minutes. If your oven runs hot, you may need to reduce the temperature to 375°F. The filling is very hot when it first comes out of the oven. Let the pies cool before eating to prevent burns. Serve warm or at room temperature.

Notes