These summer fruit snacks are just 43 calories each.
1 (9-inch) frozen whole-wheat piecrust (such as Wholly Wholesome), thawed
3/4 cup chopped ripe peaches
3 tablespoons light brown sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon ground cinnamon
Added sugars 4g
Calcium 1% DV
Potassium 1% DV
How to Make It
Preheat oven to 400°F. Shape piecrust into a ball; divide ball into 8 equal portions. Roll each portion into a 4-inch circle on a lightly floured surface. (Cover dough circles with a damp towel to prevent drying.) Stir together peaches, brown sugar, butter, and cinnamon in a medium bowl.
Spoon about 1 tablespoon peach mixture onto each dough circle, leaving a 1/4-inch border. Moisten dough edges with water; fold circles in half to form half-moons. Crimp edges with a fork to seal; cut slits in top of pies, and place on a parchment paper–lined baking sheet.
Bake at 400°F until golden brown, about 14 minutes. Remove and cool 10 minutes before serving.
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