Summer Peach Pie Twisters

[kaci]

Summer Peach Pie Twisters


1 15-ounce package. rolled refrigerated unbaked piecrust (2 crusts)
3 medium peaches, pitted and chopped, or one 16-oz. pkg. frozen unsweetened peach slices, thawed and chopped
2/3 cup tiny marshmallows
1/2 tsp. cinnamon sugar or chili powder
1 Tbsp. cinnamon sugar or 1 Tbsp. sugar mixed with 1/2 tsp. chili powder

Vanilla ice Cream (optional)


1. Let piecrusts stand at room temperature according to package directions.
Preheat oven to 400 degrees F. Line two large baking sheets with parchment
paper or foil; lightly grease the foil if using. Set aside.

2. In medium bowl combine peaches, marshmallows, and the 1/2 teaspoon
cinnamon sugar or chili powder.

3. Unroll one piecrust. Cut crust into 6 wedges. Spoon a scant 1/4 cup of
the peach mixture along one long side of each wedge, 1/2 inch from edge of
crust. Brush edge of long sides of crust with a little water. Fold crust
over filling. Using the tines of a fork, press long sides together to seal.
Fold the top edge of the crust back to expose some of the filling. Repeat
with remaining wedges and filling.

4. Place pies on prepared baking sheets. *** top crusts of pies two or three
times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili
powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and
pastry is golden brown. Cool pies on pans slightly to serve warm, or cool
completely.

5. Serve standing upright in paper cups or in glasses with a scoop of ice
cream. Makes 12 twisters.

Make Ahead:Store Twisters in an airtight container at room temperature for
up to 24 hours. To Reheat: Preheat oven to 350 degrees F. Place twisters on
baking sheet and heat, uncovered, for 8 to 10 minutes or until warm.