Ingredients (makes about 8-10 small pies):
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For the Filling:
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2 cups fresh or frozen peaches, peeled and diced (if using canned, drain well)
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1/4 cup granulated sugar (adjust based on peach sweetness)
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1 tbsp brown sugar (for depth)
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1 tbsp cornstarch (to thicken the filling)
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1 tsp lemon juice
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1/2 tsp vanilla extract
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1/4 tsp ground cinnamon
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Pinch of salt
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For the Dough:
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2 sheets store-bought pie dough (or homemade if you’re feeling ambitious)
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1 egg, beaten (for egg wash)
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1 tbsp water (for egg wash)
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Coarse sugar (optional, for sprinkling)
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Instructions:
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Make the Peach Filling:
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In a medium saucepan, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
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Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches soften, about 5-7 minutes. Let cool completely (hot filling makes dough soggy).
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Prepare the Dough:
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Roll out the pie dough on a lightly floured surface to about 1/8-inch thick. Cut into circles (4-5 inches wide) using a cookie cutter or a glass. You’ll need two circles per pie.
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Re-roll scraps as needed to get more circles.
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Assemble the Pies:
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Place 1-2 tablespoons of cooled peach filling in the center of half the dough circles, leaving a border.
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Brush the edges with a little water, then top with another dough circle. Press edges with a fork to seal tightly.
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Cut a small slit or two on top of each pie to vent steam.
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Bake:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Mix the beaten egg with 1 tbsp water to make an egg wash. Brush over the tops of the pies, then sprinkle with coarse sugar if desired.
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Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
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Tips:
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Serve warm or at room temp—pair with vanilla ice cream for an extra Augusta-inspired treat.
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Make ahead and reheat in the oven for a few minutes to keep the crust crisp.
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Dust with powdered sugar for a fancier presentation.
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