Ginger Peach Mini Pies
7 ingredients
4 steps
Ingredients
- 2 peaches ripe, peeled, pitted and cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ginger McCormick GourmetTM, Ground
- 1 teaspoon fresh lemon juice
- 14 ounces refrigerated pie crusts 2 crusts
- 1 egg beaten with 1 tablespoon water
Directions
-
1Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
-
2Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
-
3Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
-
4Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
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