Lunch: Peach Hand Pies

This recipe includes superfoods such as:

Lemon

Health benefits of Peach Hand Pies

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tbsp. butter or margarine
4 tsp. cornstarch
1/3 c. sugar
2 lb. ripe peaches
.13 tsp. salt
1 tbsp. fresh lemon juice
2 package refrigerated unbaked piecrusts (4 crusts for 9-inch pies)
1 large egg

Instructions

In nonstick 12-inch skillet, melt butter over medium heat. In cup, mix cornstarch with 1/3 cup sugar. Stir peaches, sugar mixture, and salt into butter in skillet. Cook 25 minutes or until peaches are very soft and mixture thickens and boils, stirring frequently. Boil 1 minute. Remove skillet from heat; stir in lemon juice. Cool completely. (Mixture can be made up to 1 day ahead and refrigerated until ready to use.)
Preheat oven to 425 degrees F. Let piecrusts stand as label directs.
On work surface, unfold 1 dough round; cut into quarters along fold lines. Spoon 2 tablespoons filling in strip down center of each quarter, leaving about 3/4 inch dough uncovered at each end. Fold dough over filling. With fork, press edges together to seal. Transfer pies to ungreased cookie sheet. Repeat with remaining dough and filling, placing 8 pies on each of 2 cookie sheets.
Brush tops of pies with egg; sprinkle with remaining sugar. With knife, cut 1-inch slit in top of each pie to allow steam to escape during baking.
Place cookie sheets on 2 oven racks. Bake 18 to 20 minutes or until golden brown, rotating cookie sheets between upper and lower oven racks halfway through baking. Transfer pies to wire racks to cool.