- COOK TIME
- 30 Min
Warm and wonderful! What a perfect way to enjoy the fruity taste of summer...anytime!
What You'll Need:
cup all-purpose flour
1 large package (17.3 ounces) refrigerated buttermilk biscuits (8 biscuits)
2 (20-ounce) containers peach pie filling, drained (see Note)
teaspoon ground cinnamon
cup (1 stick) butter, melted
What To Do:
- Preheat the oven to 350 degree F. Coat two large rimmed baking sheets with 2 tablespoons of butter each, set aside.
- Flour a work surface and rolling pin. Flatten each biscuit into a 6-inch circle.
- In a medium-sized bowl, combine the pie filling and cinnamon; mix well. Divide the filling equally among the dough circles, forming a semi-circle of filling on half of each dough and leaving a 1/2-inch border around each edge. Fold the dough over the filling, forming half-moons. With your fingers or a fork, pinch the edges together firmly to seal.
- Place the pies on the baking sheets. Brush the remaining butter evenly over the tops of the pies.
- Bake for 15 minutes, then turn the pies over and bake for 5 to 7 more minutes, or until golden. Serve warm, or let cool before serving.
Any flavor pie filling can be used, but besides peach my other favorites are apple and blueberry.
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