How To Make Peach Hand Pies?
4-5 large peaches
8 oz fresh raspberry
Cup granulated sugar
¼ 1 cup tapioca or cornstarch
1 tablespoon butter
1 teaspoon almond extract
3 chilled pastry dough (½ 1 package)
1 tablespoon of milk
1 tablespoon cream
Preheat the oven to 350 degrees.
Peel the peaches and remove the pits, chop them into thick slices and mix with the raspberry in a large bowl.
Add the sugar, tapioca, butter, and almond extract, then stir the mixture until the fruit is completely covered.
Roll out the pie dough and use a bowl of about 6 inches to cut the finished dough into small discs.
Pour about a cup of the raspberry and prune mixture on the side of each of the sliced tablets, leaving the edges clean.
Grease the edges with a little water, fold the pancakes in half, and then tighten them together by pressing the edges with a fork.
Transfer the pies to an oven tray furnished with parchment paper, mix the milk and cream together, and brush the top of each pie with the mixture, then sprinkle with icing sugar.
Baking about 21-26 min.
Serve it immediately or eat it when it reaches room temperature.