Share this Recipe[ssba]
Peach Cookie Pies
COOK TIME: 55 Minutes
MAKES: 14 Servings
24.5 oz. DOLE® Sliced Peaches (725 mL)
1 package (15 oz) refrigerated pie crusts
Butter or margarine, melted
Drain 7 to 8 peach slices, as needed to make tarts. Cut slices in half.
Place one crust at a time on wax paper. Using any shape 3-inch or larger cookie or biscuit cutter, cut an even amount tart crusts.
Lightly brush one-half of the cut out crusts with melted butter. Place 1 to 2 cut peach halves on buttered crusts; sprinkle lightly with sugar and cinnamon. Top with remaining crusts, press edges with fork to seal.
Cut an "X" on top of each tart with small knife. Place on non-stick cookie sheet. Brush top with butter, sprinkle lightly with sugar and cinnamon. Press together remaining pie crust scraps to make additional tarts.
Bake at 375°F (190°C), for 12 to 15 minutes or until lightly brown.