Baked Hand Pies With Peach Cream Cheese Filling

Little individual pies are a common type of dessert or breakfast treat many places. They have countless different names and there are wide range of ways to make them. My version is a sugar crisped eggwashed baked crust treat. While this recipe is not really complicated or requiring a lot of complex skills, it is best done when you have time to do your prep ahead. Since, the filling really should be completely cool by the time you put the pies together. It's sometimes easier to do the day before.

2 Pie Crusts ( 1 9in crust per 4 pies)

1 can peaches

1 egg

1 cup granulated sugar

1 tablespoon butter

Seasoning ( pumpkin pie spice, and/or cinnamon)

2oz cream cheese

4 tablespoons powder sugar

2 splashes lemon juice

1 splash vanilla

Parchment paper

cookie sheet

sauce pan and utensils

Take 2 oz of cream cheese and gradually add 4 tablespoons of powder sugar little by little while you stir it until completely smooth. After it is smooth, add a splash of vanilla and a splash or 2 of lemon juice. You want to use a very small amount, just enough to taste but not enough to thin the cheese. You do want to do this by taste rather than actual measurements because juice can vary.

Cover bowl and chill this in the refrigerator while you do the next 2 steps.

Pour your can of peaches into a small sauce pan. Some peaches have heavier syrups than others no matter what they are labled so you cannot be sure of the level of sweetness once cooked. The best way to make sure the level of sweetness matches you is to taste the peaches. I then add sugars and seasoning. I only added about a quarter of my cup of sugar, but a more "standard" level of sweetness would probably be about a half cup of sugar. (Less if in heavy syrup)

Sprinkle a little pumpkin pie spice, a sprinkle of cinnamon, and a drop or two of vanilla.

Bring the liqiud to a simmer, then add a tablespoon of butter.

If your peaches are fiirm, cook until they soften. (They will not cook long enough in the oven to soften inside the pastry)

Once your peaches are soft, set them aside to cool completely.

After it is cool you may want to cut peaches into smaller chunks to make them easier to eat... but some people prefer to have larger chuncks to bite into.

Cut each crust into 8 pieces using either a pastry cutter, a knife, or a glass (or if you use metal measuring cup you can just use the cup measure pressed upside down.) My preferred way to cut, is to cut the dough in half, then laying one piece over the other, cut it into four slices like pizza. Then each piece matches the one under it. If you use a circle type cutter, I would not use one that is smaller than about 3 inches across. The smaller circles are harder to fill well enough to not have too high a ratio of crust to filling.

Place a dollop of cheese in the center of half of your crusts. Spread the cheese, leaving a half inch uncovered around the edges. Using a fork, Place a small amount of peaches on top of the cheese little by little, so you can be sure that it remains in the center with the half inch egdes still clean. (The majority of the liquid should remain in the sauce pan and can be used for a dipping sauce for the finished pastry.)

Mix your egg with one tablespoon of water to form egg wash. Brush the uncovered edges with the wash. Then press one of the matching unused crusts on top.

Carefully crimp the edges of each pie to insure they are well sealed.

Slit vents in the top of each pie.

Use egg wash to cover tops of each pie. Then, sprinkle granulated sugar and cinnamen on top.

Line your cookie sheet with parchment paper. Place pies carefully on pan. You want to be sure not to poke holes in bottoms as you don't want leaks.

Bake in a preheated oven at 400 degrees. Bake until golden brown. Probably between 15 and 25 miniutes depending on your oven and how much filling you used.

I find the best way to cook these is to keep a good eye on them after they have been in the oven for 10 minutes. You just need to watch for both browning and the juices boiling in the air slits.

These need to rest until they are no longer hot. 15- 20 minutes depending on how cool a place you have to sit them should be enough.

The left over seasoned liquid from the peaches can be simmered down to use as a nice dipping sauce for the pastries.