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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
Ground cinnamon


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.

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