Peach Hand Pies

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!

Ingredients:

• 2 boxes (14.1 oz each) refrigerated pie crust
• 1 can (21 oz) peach pie filling
• 1 tsp cinnamon
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 egg white, beaten

Directions:

1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
2. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
3. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
4. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
5. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
6. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5

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Source: shugarysweets.com

Peach Coconut Banana Bread

Ingredients:

• 1 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup milk
• 3 cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• ½ cup shredded coconut

Directions:

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

Source: lilluna.com

Peach-Nectarine Tart

You won't even need a tart pan for this double-fruit dessert. Simply fold the crust around the peaches and nectarines before baking.

Ingredients:

• Parchment paper
• Vegetable cooking spray
• 3/4 pound peeled nectarines, sliced
• 3/4 pound peeled peaches, sliced 
• 1/2 cup sugar
• 1/3 cup peach preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 1/2 (15-oz.) package refrigerated piecrusts
• 1 tablespoon all-purpose flour
• 1 large egg 
• 1 tablespoon sugar
• Sweet Cream Topping (optional)

Directions:

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together nectarines, peaches, and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain fruit mixture, reserving liquid. Toss nectarines and peaches in flour.

5. Mound nectarines and peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot nectarine-peach liquid over exposed fruit in center of tart. Serve immediately with remaining nectarine-peach syrup, and, if desired, Sweet Cream Topping.

Southern Living
JULY 2008

Peach Cobbler

Ingredients:

1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup milk
1/2 teaspoon almond extract (optional)
2 cups canned or fresh fruits, with juice

Directions:

Preheat oven to 400°F.

Pour melted butter into a 9-inch square baking dish.

In a medium bowl, stir together flour, baking powder, sugar and a pinch of salt. Stir in milk and almond extract, if using; mix only until combined.

Pour the batter over the melted butter in the baking dish.

Ladle fruit with juice over the top of the batter.

Bake in preheated oven for 25-35 minutes, or until batter rises to the top.

Serve as is, while still warm, or top with vanilla ice cream.

Servings: 4