-
1
Remove the pie crust from the freezer and let it sit out for 10 minutes to return to room temperature.
-
2
Meanwhile, prepare the peaches.
-
3
Remove the peaches from the can and drain the syrup.
-
4
Cut into bite-sized pieces.
-
5
After cutting the peaches, begin preheating the oven.
-
6
When the pie crusts have softened, cut each sheet into half.
-
7
Line a baking tray with parchment paper and place the cut pie crusts on top.
-
8
I used pie crusts with holes already poked through.
-
9
If you're using crusts with no holes, use a fork to randomly poke some.
-
10
Just open the canned adzuki beans.
-
11
We'll be using it straight from the can, so it's very convenient.
-
12
1 can is just enough for 1 package (4 sheets) of pie crusts.
-
13
Top the pie crusts from Step 5 with the adzuki beans and peaches, leaving the edges open.
-
14
Top all four crusts.
-
15
If you use an extra amount of peaches, the sweet and sour taste will be so delicious!
-
16
Cut vertical slits in the remaining 4 pie crusts.
-
17
Place on top of Step 8.
-
18
Press the edges together with a fork to hold them closed.
-
19
Make the egg yolk mixture and then brush the pies with it.
-
20
This will make them shine after baked.
-
21
You can use the remaining egg in something like miso soup.
-
22
Place the pies on the top rack of a 200C oven and bake for 15 minutes.
-
23
Then move them to the bottom rack and bake for another 10 minutes.
-
24
Done!
-
25
The center looks like this!
-
26
You can arrange the shapes of the pies and sizes of the peaches to anything you want.
