During my quick (2 hours in the waiting room) visit to the doctor’s office on Friday, I found this recipe in the most recent issue of Better Homes & Gardens. Then yesterday when the neighbor robbed me of my peaceful afternoon poolside, I decided to put on my apron and give it my best shot in the kitchen! It ended with a HUGE hit & I now have my second signature dessert. If you aren’t quite a baker… this is the perfect dessert for you. It’s easy with an impressive presentation (just the way I like it).
I took pictures as I prepared & baked last night so all the pictures below are my pictures with exception of the last one. I wasn’t able to get a picture of the final presentation because it was pretty hot here last night and the ice cream was melting. Plus, everyone was swarming around them and eating them as fast I could dish them up!
Summer Peach Pie Twisters: Recipe from bhg.com.
Ingredients
- 1 15-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
- 3 medium peaches, pitted and chopped, or one 16-oz. pkg. frozen unsweetened peach slices, thawed and chopped
- 2/3 cup tiny marshmallows
- 1/2 tsp. cinnamon sugar or chili powder
- 1 Tbsp. cinnamon sugar or 1 Tbsp. sugar mixed with 1/2 tsp. chili powder
- Vanilla ice Cream (optional)
Directions
1. Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.
2. In medium bowl combine peaches, marshmallows, and the 1/2 teaspoon cinnamon sugar or chili powder.
3. Unroll one piecrust. Cut crust into 6 wedges. Spoon a scant 1/4 cup of the peach mixture along one long side of each wedge, 1/2 inch from edge of crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.
4. Place pies on prepared baking sheets. Prick top crusts of pies two or three times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool completely. 
5. Serve standing upright in paper cups or in glasses with a scoop of ice cream. Makes 12 twisters.
ENJOY!
{ 19 comments… read them below or add one }
Those look incredible!! I just bought some peaches at a farmers market and I can NOT wait to make these! Thanks for posting the recipe
mmmm, looks delicious!
yum!
Ever so yum!
Those are presh. If only I liked peaches.
i love the presentation!! so cute!
Freeze, Ship to Preppy 101 in Tennessee. I think you can do it!!
xoxo
Looks really yummy! Thanks for sharing
how cute are these? i am so making these this weekend. you rock.
These were also in southern living and I am DYING to make them!
Yum Yum Nina!!!!! I posted an easy dessert on my blog yesterday too. I’ll have to try that since it’s seems so fool proof=)
YUM!!! They look so good! I never would have thought to combine marshmallow with peaches!
oh my word, they look soooo good! i can’t wait to try them!
sometimes i HATE that I am on Weight Watchers. these look amazing!!
Those look amazing!! I love those small, fresh and yummy they look! What a great idea for a picnic or something… THANK YOU!
Sounds delicious! Since I’m from Georgia I love all things peach!
I’m going to try making these on one weekend this summer! YUM!
Making these for Father’s Day… CANNOT WAIT!!!
This looks delicious!!!!!
I’m definitely going to try to make this as soon as possible!