Serves 8 (serving size: 1 pie)
These easy, personal-sized peach pies allow you to skip the peeling, slicing, measuring, rolling, and crimping involved with making a whole pie, but deliver everything you crave about the sweet summer dessert. They’re incredibly doable, even for the least experienced baker, and happen to be pretty adorable too.
4 medium-size ripe peaches
1/2 cup brown sugar
5 tablespoons unsalted butter, softened
1 1/2 teaspoons ground cinnamon
1 (14.1-oz.) pkg. refrigerated piecrusts
1 large egg, beaten
1 tablespoon water
How to Make It
Preheat oven to 400°F. Cut each peach in half, and remove pit. Set aside.
Stir together brown sugar, butter, and cinnamon in a small bowl to combine.
Unroll 1 of the piecrusts, and use a rolling pin to slightly flatten. Cut dough into 1 1/2-inch strips. Lay 2 strips in an “x” shape. Place 1 peach half in center of “x” and top peach with 2 teaspoons of the brown sugar mixture in the pit hole. Cut the 2 bottom, and top left strips of dough in half lengthwise. Wrap dough strips over peach in a lattice pattern. Reserve excess dough to be rolled out and cut into strips. Place wrapped peach half on a rimmed baking sheet lined with parchment paper. Repeat process with remaining dough, peach halves, and brown sugar mixture.
Lightly whisk together egg and water. Brush peach pies with egg wash, and bake in preheated oven until golden brown, about 20 minutes. Let stand 4 minutes. Serve warm.