1 (14.1 oz.) pkg. refrigerated pie crusts*
4 ripe peaches, peeled and sliced**
1/2 c. sugar
1/4 c. butter, melted
1/8 tsp. ground cinnamon
1/2 c. water
*Biscuits, canned or fresh, can be substituted for pie crusts.
**One (20 ounce) package frozen peaches, thawed and divided, can be
substituted for fresh peaches.
Preheat oven to 350 degrees. Unroll pie crusts on a lightly floured
surface; roll each into a 10-inch circle. Cut 5 (4-inch) circles
from each crust. Roll each circle into approximately a 5 1/2-inch
circle. Coarsely chop 2 cups peach slices. Divide chopped peaches
among dough, placing in center of each circle (about 1/4 cup per
circle). Pull dough edges over peaches and gather in center,
pinching to seal and form a bundle. Place in a lightly greased 11 x
7-inch baking dish. Arrange remaining peaches around bundles. Stir
together sugar, next 2 ingredients and 1/2 cup water until blended;
pour over bundles and peaches. Bake at 350 degrees for 1 hour, or until
golden brown. Cool 10 minutes.
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