Mini Skillet Peach Pies

• 10 whole Peaches
• 3/4 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Cinnamon Powder
• 1 Tablespoon Butter, Unsalted, Room Temperature
• 2 whole Pillsbury Refrigerated Pie Crusts, Thawed

1. Preheat oven to 350u0b0F. Over medium-high heat, boil water in a large pot. Place peaches in boiling water and blanch for about 1 minute. Using a slotted spoon, transfer peaches to a bowl with ice and water. Once peaches are cooled, peel the softened skin. Slice peaches in 8.
2. In a large bowl, toss peaches with granulated sugar, brown sugar, lemon juice and cinnamon.
3. Roll out each pie crust and cut into 4. Shape each portion of dough into a ball and, using a rolling pin, roll into small circles. Place each circle over a small skillet. Trim and flute edges. Divide fruit mixture among skillets.
4. Bake for 50-60 minutes, until crust is golden brown. Take out and cool for 10 minutes before slicing.
5. Serve with ice cream or whipped cream.

peaches, sugar, ubc, lemon juice, cinnamon powder, butter, pie crusts

Taken from tastykitchen.com/recipes/desserts/mini-skillet-peach-pies/ (may not work)