Store-bought pie crust and the season's freshest fruit makes these simple hand pies an easy dessert or snack. Especially when served with a dollop of ice cream on the side.
1/4cuptapioca or cornstarch
3refrigerated pie crusts1 1/2 boxes
Preheat the oven to 350 degrees.
Peel the skins from the peaches and remove the pits. Cut into thick slices and mix with the raspberries in a large bowl. Add the sugar, tapioca, butter and almond extract and stir to coat.
Roll out the pie crusts and use a bowl about 6 inches across to cut the prepared crust into smaller discs.
Scoop 1/3 cup or so of the raspberries and peach mixture onto the cut discs to one side of teh disc, leaving the edges clear. Lightly brush the edges of the circles with water, fold in half and crimp the edges with the tines of a fork.
Transfer the hand pies to a baking sheet linked with parchment paper. Mix the milk and cream together and lightly brush the tops of each pie with it and sprinkle with decorative sugar. Bake for 20-25 minutes or until the crusts are golden.
Serve immediately or eat at room temperature.
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