Remove the pie crust from the freezer and let it sit out for 10 minutes to return to room temperature.
Meanwhile, prepare the peaches. Remove the peaches from the can and drain the syrup. Cut into bite-sized pieces.
After cutting the peaches, begin preheating the oven.
When the pie crusts have softened, cut each sheet into half.
Line a baking tray with parchment paper and place the cut pie crusts on top. I used pie crusts with holes already poked through. If you're using crusts with no holes, use a fork to randomly poke some.
Just open the canned adzuki beans. We'll be using it straight from the can, so it's very convenient. 1 can is just enough for 1 package (4 sheets) of pie crusts.
Top the pie crusts from Step 5 with the adzuki beans and peaches, leaving the edges open.
Top all four crusts. If you use an extra amount of peaches, the sweet and sour taste will be so delicious!
Cut vertical slits in the remaining 4 pie crusts.
Place on top of Step 8.
Press the edges together with a fork to hold them closed.
Make the egg yolk mixture and then brush the pies with it. This will make them shine after baked. You can use the remaining egg in something like miso soup.
Place the pies on the top rack of a 200°C oven and bake for 15 minutes. Then move them to the bottom rack and bake for another 10 minutes.
The center looks like this!
You can arrange the shapes of the pies and sizes of the peaches to anything you want.
Story Behind this Recipe
I had some canned adzuki beans so I thought up a dessert item. I used strawberry daifuku as a hint and decided to try making something easy with canned peaches! The sweet adzuki beans with the bittersweet peaches make these pies so good.
Since all you do is plop everything on, you can't go wrong! The peaches are quite moist, so be sure to thoroughly drain the syrup!