Peach Pie Bites

Ingredients: Yields 13 Bites
Crust:

• 2 Cups Hudson Cream Short Patent Flour
• 3/4 Cup Shortening, chilled
• 1 Tablespoon Granulated Sugar
• 1 Teaspoon Salt
• 5 Tablespoons Ice Cold Water

​Filling: (Can substitute can of peach pie filling)

• 1.5 Cups Fresh Peaches, peeled and diced
• 1 Teaspoon Lemon Juice
• 1/4 Cup Granulated Sugar
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Vanilla
• 1 Tablespoon Flour

​Glaze:

• ​​1.5 Cups Powdered Sugar
• 3 Tablespoons Milk

Directions:
Dough

• Combine flour, salt and sugar; mix well.  Slice shortening into tablespoon sized pieces and add to the dry mixture.  Using a dough cutter, combine until coarse and crumbly.  
• Add cold water and stir until a dough ball forms.  Form into a disc, cover in plastic wrap, and chill for at least 1 hour.

Filling

• While dough is chilling: peel and slice fresh peaches into 1/2 inch chunks.  
• In a saucepan, combine peaches, sugar, flour, lemon juice, and cinnamon.  Cook on medium until it thickens, then stir in vanilla.  Remove from heat. 

Assembly

• Roll out chilled pie dough 1/8-1/4 inch thick.  Cut bottoms and tops with circular cookie or biscuit cutter (We used a fluted 2 3/4 inch biscuit cutter).  Place on cookie sheet lined with parchment or silicone baking mat.  
• Place 1 Tablespoon of cooked pie filling (or quantity that makes sense with the size of your cutter) in the center of the dough.  
• Cover with top piece of dough (hint: roll tops out a bit further than bottoms to stretch over filling).  Press down on outsides of dough to seal well.  Use fork to crimp edges.
• Using a knife, cut a small plus sign in the top crust for venting.
• While pies are baking, mix powdered sugar and milk together until well combined.  

Cook Time & Temperature:

• ​Bake 20 minutes at 375 degrees F.
• Remove from baking sheet and heavily glaze the top of the pie while hot.  Let cool to set the glaze.