Peach Hand Pies with Melted Ice Cream Sauce


Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 9

Recipe by Leslie Green of The Hungry Housewife

pie filling:
1 can (15 oz.) Libby’s® Peach Slices no sugar added
1⁄2 tbsp heavy cream
1⁄2 tbsp corn starch
1⁄8 tsp ground cinnamon
1 tbsp white sugar
1 pkg (17.3 oz.) puff pastry sheets thawed
ice cream sauce:
1 c french vanilla ice cream, softened, divided
1⁄2 tsp corn starch
egg wash:
2 tsp water
1 tbsp demerara sugar

Peach Pies:

Strain peaches over a medium bowl, reserving 3 tablespoons peach juice. Dice the peaches. Mix together reserved peach juice, heavy cream and ½ tablespoon corn starch. Set aside.

Heat diced peaches, cinnamon and sugar to a small sauce pan, over medium heat until hot. Add the corn starch mixture and bring to a boil. Cook for 2 minutes, until thickened.

Remove from heat and allow to cool to room temperature. Preheat oven to 375.

In a small bowl, whisk together egg and water. Set aside. Line a baking sheet with parchment paper. Lightly flour work surface. Lay 1 piece of puff pastry on floured surface and smooth out seams with a rolling pin. With a 3″ cookie cutter or a glass with a 3″ opening, cut out 9 rounds. Repeat with second sheet of puff pastry.

Place 9 rounds on the prepared cookie sheet. With your finger, brush the egg wash around the edges of each round. Place 1 tablespoon peach mixture in the middle of the dough. Lay another dough round on top of the peach mixture. Seal the edges by crimping with a fork. Chill for 30 minutes.

Brush the pies with the egg wash and sprinkle with demerara sugar. Bake for 30-35 minutes or until golden brown.

Ice Cream Sauce:

In a small sauce pan over medium-low flame, heat ¾ cup ice cream. In a small bowl mix together remaining ¼ cup ice cream and ½ teaspoon corn starch and add to the hot ice cream. Bring to a light boil and cook until slightly thickened, about 1 minute. Serve with Peach Hand Pies.