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