Fried Apple or Peach Pies Recipe
Are you craving a mouthwatering dessert that’s both easy to make and incredibly satisfying? Look no further! Our Fried Apple or Peach Pies are a delectable treat that will leave your taste buds dancing with delight. Let’s dive right into this irresistible recipe.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Refrigerated pie crust | 2 boxes (14.1 oz each) |
| Peach pie filling | 1 can (21 oz) |
| Cinnamon | 1 tsp |
| Powdered sugar | 2 ½ cups |
| Milk | ¼ cup |
| Egg white, beaten | 1 |
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 425°F. While your oven is heating up, take the refrigerated pie crusts out of their packaging and allow them to come to room temperature.
- Prepare the Filling: In a shallow bowl, empty the peach pie filling. Use a fork and knife to dice the peaches into small pieces. Add the cinnamon to the diced peaches and mix until well blended. Set this delicious filling aside.
- Cut Pie Crust Circles: Unroll the pie crusts and use a 4-inch biscuit cutter to cut out 6 circles from each crust. If needed, you can re-roll the scraps to obtain the 6th circle.
- Fill and Seal: Take a 1 tbsp cookie scoop and drop the prepared peach pie filling into the center of each pie crust circle. Fold the circle in half and pinch the edges together completely. To ensure a secure seal, fold the pinched edges over and press them with the tines of a fork. Don’t forget to poke each hand pie once with a fork to prevent bursting.
- Egg White Coating: In a small bowl, beat the egg white until it becomes frothy. Brush the frothy egg white over the tops of each hand pie.
- Baking Time: Place the pies on a parchment paper-lined baking sheet, making sure they are about 1 inch apart. Bake for approximately 15 minutes or until they turn a beautiful golden brown.
- Prepare the Glaze: While the pies are in the oven, whisk together the powdered sugar and milk until you achieve a smooth glaze.
- Glazing the Pies: Once the pies are cooked, remove them from the baking sheet and immediately drop them (while they’re still warm) into the glaze, ensuring they are coated entirely. You can use two forks to flip them in the glaze and remove them carefully. Place them back on parchment paper and allow them to set for about 5 minutes.
