Peach Hand Pies with Melted Ice Cream Sauce


Recipe by Leslie Green of The Hungry Housewife

Serves 9

Prep time: 10 mins
Cook time: 35 mins

pie filling:
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 Libby’s® Peach Slices over 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 in small sauce pan, over medium heat until hot. Add corn starch mixture and bring to boil. Cook for 2 minutes, until thickened.

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

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

Place 9 rounds on 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. Use a fork to crimp and seal the edges. 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 small sauce pan over medium-low flame, heat ¾ cup ice cream. In 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.