Juicy raspberries and peaches form the sweet-tart filling in these handheld pies. They travel well, so they're perfect for snacking on during a long car trip to a summer destination - no plates or utensils needed. Try making them with other stone fruits that are abundant during the summer months, such as nectarines or apricots.
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Meanwhile, position a rack in the center of the oven, and preheat to 425 degrees F. Line a baking sheet with parchment paper. Let the dough rounds soften at room temperature for 10 to 15 minutes.
Cover one of the dough rounds with a kitchen towel. Unfold the other on a lightly floured surface, and cut into quarters with a sharp knife. Cover 3 quarters with a kitchen towel. Brush the border of the remaining quarter with the egg wash, and put 2 heaping tablespoons of the filling just off-center on the dough. Fold the quarter in half, and press out any air with your fingers, leaving a 1/2-inch border around the filling. (These pies are pretty full. If a little of the filling squeezes out the edges, simply brush it away and add it back to the bowl of filling.) Press the edges with a fork to seal them, and brush the top of the pie with the egg wash. Cut three 1/2-inch slits in the top (to allow steam to escape during baking), and transfer the pies to the prepared baking sheet. Repeat with the remaining dough and filling. The pies won't spread, but make sure they don't touch.
Bake the pies, rotating the baking sheet once halfway through for even cooking, until they're golden brown and the filling is bubbly, 14 to 16 minutes. Let cool completely on a wire rack before serving.
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