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Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the diced peaches, granulated sugar, cornstarch, vanilla extract, and cinnamon. Stir until well mixed and let it sit for about 10 minutes to macerate.
- Roll out the pie crusts on a lightly floured surface and cut them into squares about 4 inches by 4 inches.
- Place a tablespoon of the peach mixture in the center of each square.
- Fold the corners of the squares over the filling, pinching them together to seal the pies.
- Brush the tops with the beaten egg and sprinkle with coarse sugar for added sweetness and crunch.
- Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and flaky.
- Remove from the oven and let cool slightly before serving.
Chef’s Tips
- Choose ripe but firm peaches for the best flavor and texture.
- For an extra twist, add a tablespoon of lemon juice to the peach mixture to enhance the flavor.
- These mini pies can be frozen before baking; just add a few extra minutes to the baking time from frozen.
Nutrition (per serving)
Approximately 180 calories, 2g protein, 24g carbs, 8g fat.
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