The simplest of all summer dessert recipe - well, except for maybe sliced peaches on ice cream. But of picnic desserts, this is the winner.
Yes, yes, I know - it's September! What are we doing pretending it's still summer? Well, it's still hot up here in Minnesota (hello, high of 96 today), and I'm still reveling in dee-lish local tomatoes, melons, and peppers from my CSA share. And oh, the peaches. Therefore - there will be peach pie, and we will be seasonally ambiguous for just a wee bit longer.
Merrimint's Simple Peach Hand Pies
*Substitute any fruit that's happening at the moment.
1 pie crust (I use Trader Joe's)
1/4 cup flour
1/4 cup sugar
1/2 tsp vanilla
Dash of cinnamon
Pinch of salt
1 whisked egg (for wash)
Cut rolled, chilled pie crust dough into 12 rectangles. Peel & dice peaches. Mix peaches with flour, sugar, vanilla, cinnamon, and salt. Place in the center of dough rectangles and fold the edges to meet, pinching to seal (careful - they will be delicate). Chill for about 30 minutes (if you feel like it). Brush tops with the egg wash. Bake at 350 degrees for about 20-30 minutes until golden brown. Eat without utensils outside somewhere.