Ginger Peach Mini Pies
- 2 peaches ripe, peeled, pitted and cut into 1/2-inch pieces
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ginger McCormick GourmetTM, Ground
- 1 teaspoon fresh lemon juice
- 14 ounces refrigerated pie crusts 2 crusts
- 1 egg beaten with 1 tablespoon water
- Preheat oven to 400u0b0F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
- Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
- Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
- Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.
peaches, sugar, cornstarch, ginger, lemon juice, crusts, egg
Taken from www.yummly.com/recipe/Ginger-Peach-Mini-Pies-1110084 (may not work)