Peaches & Cream Hand Pie

1. 1

   Beat cream cheese, sugar, thyme and lemon zest in bowl of mixer fitted with paddle attachment 1 min.

2. 2

   Scrape paddle, side and bottom of bowl.

3. 3

   Beat until smooth.

4. 4

   Refrigerate until ready to use.

5. 5

   Roll pie crusts on lightly floured surface to 1/8-inch thickness; cut into 32 rounds (or into 16 rounds for trial recipe) with fluted 4-1/2-inch round cutter.

6. 6

   Set aside.

7. 7

   Whisk egg and water.

8. 8

   Spoon 1 Tbsp.

9. 9

   cream cheese mixture onto center of bottom half of 1 pastry round; top with 1 Tbsp.

10. 10

    peaches.

11. 11

    Fold in half to enclose filling; seal edge with fork.

12. 12

    Repeat with remaining pastry rounds and filling.

13. 13

    Cut 2 slits in top of each to vent.

14. 14

    Brush with egg wash.

15. 15

    Bake in 400 degrees F standard oven 12 to 16 min.

16. 16

    or until lightly browned.

17. 17

    Serve each with 1 Tbsp.

18. 18

    caramel topping for dipping.

* Per serving · 4 servings · Values may vary.