Peach and Raspberry Hand Pies

I LOVE mini anythings- especially pies!  The great thing about these is that you can form the pies, brush them with the egg wash and then freeze them unbaked. Then you can bake them on an as-needed basis or bake just one if you’re alone and really have a hankering for a peach pie but don’t want to bake an entire pie. Or in the middle of winter when all hope is gone…

1 1/2 recipes Smitten Kitchen pie crust (or purchased pie crust)

For the filling:
2 1/2 lbs peaches, peeled, pitted and sliced into 1/4″ pieces (roughly…. you don’t have to get out the ruler)
1 6 oz. container raspberries
2/3 cup sugar
2 1/2 T cornstarch
pinch of salt
squeeze of lemon

Mix all the ingredients together and put into a 13X9 inch glass baking dish. Roast at 375º for about 40 minutes or until thick and bubbly, stirring once during the baking. Let the filling cool- this can be made one or two days in advance.

For the pies:
Roll out 1 disc of pie dough to about 1/4″ thickness. Cut out large circles (I use a 5″ appetizer plate as a template) and spoon about 2 T of filling in the center of each circle. If you are making smaller pies, use less filling. Brush the edge of the pastry on one half of the circle with either water or an egg wash. Fold the pie crust over the filling to form half-moon shapes and crimp with a fork. Cut slits in the top and brush with an egg wash (2 egg yolks and 1 T water) and refrigerate for 1 hour until very firm. Repeat with remaining dough and filling (which sometimes don’t match up exactly right). I was able to cut 4 circles of dough and then re-rolled the scraps to make one more mini-pie out of each disc of dough.

Bake in a preheated 425º oven for about 23 minutes until golden and bubbly. These are best the day you make them. If you are baking the pies from frozen, they generally take a little longer (maybe 10 minutes or so).

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