Just Peachy Hand Pies

Ingredients

• 1 tablespoon butter
• 4 teaspoons cornstarch
• 1/3 cup sugar, plus
• 1 teaspoon sugar, divided
• 2 lbs peaches, pitted, peeled and diced
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 2 (15 ounce) packages refrigerated pie crusts (4 crusts if homemade)
• 1 egg, beaten

Directions

1. 1

   Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet.

2. 2

   Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.

3. 3

   Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side.

4. 4

   Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.

5. 5

   Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.