Ginger Peach Mini Pies

1. 1

   Preheat oven to 400u00b0F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.

2. 2

   Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.

3. 3

   Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.

4. 4

   Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.