Peach Hand Pies
Ingredients 2 boxes (14.1 oz each) refrigerated pie crust
4 -5 peaches
1/2 cup sugar
2 tablespoon honey or maple syrup
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1 tsp cinnamon
1 egg (to brush the pies)
Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
For the filling: cut the peaches into small cubes, place into a pot with 2 tablespoons of water, the sugar, honey and lemon juice and zest and let cook until the peaches are soft, about 10-15 minutes. add the cinnamon and let cool.
Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter, or a small bowl. You may have to re-roll the scraps to get the 6th circle.
Using a tablespoon, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.