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Monday, August 8, 2011

Easy Peach Pies

1/4 cup butter
7 fresh peaches, peeled and sliced (about 7 cups, 3 lb.)
1 cup sugar
2 tablespoons all-purpose flour
 2 tablespoons fresh lemon juice
 1/4 teaspoon ground cinnamon
 1/2 (15-oz.) package refrigerated piecrusts
Parchment paper

1 egg white, lightly beaten
1 tablespoon sugar

Preheat oven to 450°. Melt butter in a Dutch oven over medium heat. Add peaches, 1 cup sugar, and next 3 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 7 to 8 minutes or until tender.
Meanwhile, unroll piecrust on a flat surface. Cut into 12 circles, using a 3 1/2-inch round cutter with fluted edges. Make 4 small holes in center of each circle, using a plastic straw. Place circles on a parchment paper-lined baking sheet. Whisk together egg white and 1 Tbsp. water. Brush circles with egg mixture; sprinkle with 1 Tbsp. sugar.
Bake at 450° for 8 to 10 minutes or until lightly browned.
Place 1 pastry circle in each of 6 (7-oz.) ramekins. Spoon peach mixture over pastry circles; top with remaining pastry circles.

Southern Living

JUNE 2010

shared at 5 dollar dinners and It's A Blog Party and


  1. These are SO pretty! And they sound delicious!

  2. this looks incredible! Thanks for linking to Tasty Tuesday.


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