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Mini Peach Hand Pies
Dessert American

Mini Peach Hand Pies

4.0

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
  2. 2 Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
  3. 3 Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
  4. 4 Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
  5. 5 Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
  7. 7 Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
  8. 8 Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.

By Rebekah Rose Hills

Fruit Burritos
Dessert American

Fruit Burritos

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep saucepan over medium heat. Mix sugar and cinnamon together in a brown paper bag.
  2. 2 Put about 1 tablespoon pie filling in the center of each tortilla and roll up like a burrito, folding both ends over.
  3. 3 Lower burritos carefully into the hot oil in batches. Fry until medium brown and crispy, turning once, 3 to 5 minutes. Transfer to a plate lined with paper towels to drain and then shake in the paper bag until coated with cinnamon-sugar mixture. Repeat with remaining burritos.

By Deanna

Peaches and Cream Squares
Dessert American

Peaches and Cream Squares

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Separate crescent dough into 2 long rectangles; press into an ungreased 9x13-inch baking pan to cover bottom of pan, sealing perforations.
  3. 3 Beat cream cheese, sugar, and almond extract in a bowl with an electric mixer until smooth; spread evenly over dough. Spoon peach pie filling evenly over top.
  4. 4 Combine flour, brown sugar, and margarine in a bowl until crumbly; sprinkle over peach filling. Top with almonds.
  5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool completely before cutting into squares.

By lutzflcat

Peach Cobbler V
Dessert

Peach Cobbler V

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
  2. 2 In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  3. 3 Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
  4. 4 Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

By Jan Lester

Sunday Best Fruit Salad
Dinner

Sunday Best Fruit Salad

4.5

Prep
20 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
  2. 2 In a large salad bowl, combine the peach pie filling and pineapple chunks.
  3. 3 Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
  4. 4 Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
  5. 5 Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
  6. 6 Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

By pattie

Sweet Peach Crepe Filling
Dessert

Sweet Peach Crepe Filling

5.0

Prep
10 min
Cook
15 min
Total
765 min

Instructions

  1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
  2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
  3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
  4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
  5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Appetizer

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
  2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
  3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
  4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL