| | Directions | | Preheat oven to 450°. Melt butter in a Dutch oven over medium heat. Add peaches, 1 cup sugar and next 3 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, simmer 7 to 8 minutes or until tender. Meanwhile, unroll pie crust on a flat surface. Cut into 12 circles, using a 3-1/2 inch round cutter with fluted edges. Make 4 small holes in center of each circle, using a plastic straw. Place circles on a parchment paper lined baking sheet. Whisk together egg white and 1 tablespoon water. Brush circles with egg mixture, sprinkle with 1 tablespoon of sugar. Bake at 450° for 8 to 10 minutes or until lightly browned. Place 1 pasty circle in each of 6 (7 oz.) ramekins. Spoon peach mixture over pasty circles; top with remaining pastry circles. |
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| Ingredients | | - |  | 1/4 cup butter |
| - | | 7 fresh peaches, peeled and sliced (7 cup) |
| - | | 1 cup Sugar |
| - | | 2 tablespoons all-purpose flour |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 1/2 package refrigerated pie crusts (15 ounce pkg) |
| - | | parchment paper |
| - | | 1 egg white, lightly beaten |
| - | | 1 tablespoon sugar |
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