Every so often my husband makes a short trip to Ruston, LA for work.
This last trip luckily coincided with prime peach season.
I hinted that I would really like for him to stop by Mitchum Farms for some peaches.
(They are the best!!)
So, the husband did not let me down.
He came home with an entire case--25 pounds.
The main issue now is---what do I want to make with these juicy, delicious peaches??
I knew that I definitely wanted to make a peach pie with some of the peaches.
(I usually make a cobbler and we just eat the rest.)
I thought that it would be fun to make individual peach pies or hand pies.
I opted for baking instead of frying.
Individual Peach Pies
(adapted from smitten kitchen)
2 packages of refrigerator pie dough (I used I package pie and 1 package of puff pastry)
2 pounds of peaches--4 cups
1/4 cup flour
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 egg yolk beaten with 2 tablespoons water (for egg wash)
Peel and chop the peaches into small bits (approximately 1/2-inch dice, much smaller than you'd use for a regular sized pie. Mix the pieces with the flour, sugar, salt, vanilla, and ground cinnamon.
On a parchment-lined baking sheet, cut the pie dough into four equal parts. Spoon about 1-2 tablespoons of the filling onto half of the dough triangles. Quickly brush the egg wash around the edges of the dough and fold it in half so the other side comes down over the filling creating a triangle. Seal the pie and make a decorative egde by pressing the edges of the dough together with the back of a fork. Repeat the process with the remaining dough.
Heat the oven to 375 degrees. Cut a small slit in each and lightly brush with the egg wash. Place the pies in the oven to bake. Bake until the pies are golden brown and just slightly cracked, about 25 minutes. Remove the pies from the oven and let stand to cool slightly before serving.
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