Mini Peach Pie Pockets

We always have tons of PEACHES, so I'm always trying to think of new ways to use them! I thought a peach PIE sounded yummy, but knew we didn't need a whole one. So, I made some MINI pies, and then FROZE the ones we didn't eat. Perfect!

Mini Peach Pie Pockets
4 cups peeled and chopped peaches
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon (heaping) cinnamon
1/4 teaspoon nutmeg
Dash of salt
1 box store-bought pie crusts, cut into fourths

 Combine all the ingredients in a bowl except the crust. Spoon the peaches into the center of each piece of uncooked pie crust and then fold over sides to enclose. Place on a parchment-lined cookie sheet and then brush with a little of the peach juice from the bowl. Bake at 450 degrees for 20 to 22 minutes, or until golden brown and filling is bubbling. Makes 8 mini pies.

TIP: You could brush the top with butter to help it brown better, but I figured the sugary juices would be yummy. Obviously you can serve this with vanilla ice cream (my family's number one choice!) or whipped cream.