KANSAS CITY, Mo. — If you’re looking for a light and fluffy dessert to enjoy on these summer nights, culinarian Lauren Lane has a recipe just for you. In just a few steps you can have these treats ready to eat for any night of the week.
“This is a sweet and comforting recipe for hand pies” Lauren wrote. “I use biscuits instead of homemade pie crust for a quick and easy variation. These handheld treats are a favorite way to bake up all of summers’ goodness!”
Fifteen minutes prep time. Twenty minutes cook time. Thirty-five minutes total.
- 6.3 ounce can biscuits. (I used Pillsbury Grands Original biscuits)
- 2 whole peaches peeled and sliced
- 1 can prepared peach pie filling
- 1/2 cup granulated sugar
- 1 egg
- Preheat oven to 375 degrees.
- Using a rolling pin, roll each biscuit to a 6-7 inch circle. You want it pretty thin. If it sticks, dust your surface and rolling pin with a bit of flour.
- Place 2 tablespoons of the prepared pie filling and about 3 tablespoons of diced peaches on one half of each flattened biscuit. Sprinkle with a bit of sugar.
- Fold each biscuit over and seal the edges together using the tines of a fork. (pro tip- if the edges aren’t sticking, dip your finger in some water and dab around the circle edges, and then seal.)
- Cut a few small slits in the top of each pie to vent.
- Brush each pie with beaten egg and sprinkle with granulated sugar, this step is optional. They taste the same either way. They’re just prettier and glossy with this extra step.
- Line a cookie sheet with parchment paper. Place turnovers on parchment paper.
- Bake fifteen to twenty minutes or until golden brown.
A note from Lauren
“You may substitute the peach pie filling and fresh peaches for blueberries, cherries, blackberries or strawberries, or any combination.”