Filling2 cups fresh berries 1/4 cup sugar 3 tablespoons cornstarch 1-1/2 cups chopped peeled fresh peaches, patted dry
Pastry and ToppingPastry for 2-crust pie or 1 package refrigerated pie crusts
1 egg 1 teaspoon water 1/2 cup sliced almonds 1 tablespoon sugar Dash ground nutmeg
RASPBERRY-PEACH HAND PIES
- Heat oven to 375°F. Lightly spray BAKER’S SECRET® SIGNATURE™ LARGE COOKIE SHEET with cooking spray. In a medium bowl, mash 1/2 cup of the raspberries with a fork. Add 1/4 cup sugar and the cornstarch; mix well. Add peaches and remaining 1-1/2 cups raspberries; toss gently. Set aside.
- On a well-floured surface, roll half of the pastry (or 1 pie crust) into a 15x10-inch rectangle. Cut into 5 rows by 2 rows. Repeat with remaining pastry (or pie crust).
- Divide fruit filling evenly among 10 of the rectangles, spreading to about 1 inch from edges. Top with remaining 10 rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and water with fork; brush lightly over pies. Sprinkle with almonds, pressing lightly into pastry. Mix 1 teaspoon sugar with the nutmeg; sprinkle over pies.
- Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.