Ingredients

The following ingredients have 16 Servings
  • 2 pounds peaches, peeled, pits removed, and cut into chunks
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • a pinch of salt
  • 1/2 cup water
  • 4 store-bought pie dough rounds
  • 1 egg, beaten
  • 1/4 cup granulated sugar

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Combine the peaches, sugar, ginger, salt in a medium sauce pan. Add 1/2 cup of water and bring the pot to a simmer over medium heat. Cook the peaches until they start to break down, about 10 minutes. Mash the cooked peaches with a potato masher to break up any large pieces. Remove the filling from the heat and let it cool.
  • Cut out 3 1/2 inch circles (I used a drinking glass). Spoon approximately 1 teaspoon of the filling just off center on each circle. Using your finger, brush a little water around the edges. Fold the dough over on itself and gently press to seal the edges. Using fork tines, gently press down to crimp the edges. Lightly brush the tops with the beaten egg. Sprinkle some granulated sugar over the tops and carefully cut 2 to 3 small slits in the dough. One roll of dough should make about 10 mini pies if you use all the scraps. Bake for 20-25 minutes or until lightly browned around the edges.
  • Unroll the pie dough. Cut it into quarters. Using your finger, lightly brush water on the edges. Spoon approximately one tablespoon of the pie filling in the center of each piece. Fold the dough over the filling and lightly press the edges to seal. Using a fork, gently press down on the edges to create a crimped edge .Lightly brush the tops with the beaten egg. Sprinkle some granulated sugar over the tops and carefully cut 2 to 3 slits in the dough. Bake at 350 degrees for 25-30 minutes.