Peaches & Cream Hand Pie

• PHILADELPHIA Original Cream Cheese, softened
• 1/4 cup granulated sugar
• 2 Tbsp. fresh thyme, finely chopped
• 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• ready-to-use refrigerated pie crusts
• 2 each eggs
• 2 tsp. water
• 2 cups Fresh peaches, small dice
• 2 cups caramel ice cream topping

1. Beat cream cheese, sugar, thyme and lemon zest in bowl of mixer fitted with paddle attachment 1 min.
2. Scrape paddle, side and bottom of bowl.
3. Beat until smooth.
4. Refrigerate until ready to use.
5. Roll pie crusts on lightly floured surface to 1/8-inch thickness; cut into 32 rounds (or into 16 rounds for trial recipe) with fluted 4-1/2-inch round cutter.
6. Set aside.
7. Whisk egg and water.
8. Spoon 1 Tbsp.
9. cream cheese mixture onto center of bottom half of 1 pastry round; top with 1 Tbsp.
10. peaches.
11. Fold in half to enclose filling; seal edge with fork.
12. Repeat with remaining pastry rounds and filling.
13. Cut 2 slits in top of each to vent.
14. Brush with egg wash.
15. Bake in 400 degrees F standard oven 12 to 16 min.
16. or until lightly browned.
17. Serve each with 1 Tbsp.
18. caramel topping for dipping.

philadelphia original cream cheese, granulated sugar, fresh thyme, lemon zest, readyto, eggs, water, fresh peaches, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/peaches-cream-hand-pie-127067.aspx (may not work)