Mini Peach Pies

I had some fresh peaches to use up recently and I had peach pie in my mind.  I found this recipe for mini peach pies on a fellow food blogger's website, fortheloveofcooking.net and for some reason, mini peach pies seemed more manageable than baking a whole pie.  (I'm not really sure why.)  It's everything that I love about peach pie in a tiny, 4 bite version. (2 bites if you're Ben)

Mini Peach Pies

• 2 pie crusts (homemade or store bought)
• 5 peaches, peeled and diced
• 1/2 cup of white sugar
• 3 tbsp brown sugar
• 2 tbsp of cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 egg + 1 tbsp water

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the diced peaches with the white sugar, brown sugar, cornstarch, vanilla extract, and cinnamon, mixing then gently.

 

Roll out the pie crusts on a flour surface then smooth them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4 inch circles out of the pie crusts.  We used a pampered chef press n' seal.  

 

Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. 

Scoop 2 tablespoons of peach pie filling into each tin.

 

Roll out the other pie crust and smooth them out using a rolling pin. Use a cookie cutter to cut dough into shapes.  Top the pies with the crusts.

 

Mix the egg and water together and brush the tops of each pie with the mixture. Sprinkle with sugar.

 

Place in the oven and bake for 30 minutes or until the crust is golden brown. Let them cool for 4-5 minutes.  OK, so my crust didn't get so "golden."  Not really sure why but they were good anyway.

Serve plain or with ice cream. Enjoy.

 

My daughter thought these little pies would make great birthday "cupcakes."  

 
It goes without saying that these mini peach pies were a huge hit.  If you are serving them to adults, plan on at least 2 per person because one just isn't quite enough. 

Ciao!

Mini Peach Pies

• 2 pie crusts (homemade or store bought)
• 5 peaches, peeled and diced
• 1/2 cup of white sugar
• 3 tbsp brown sugar
• 2 tbsp of cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 egg + 1 tbsp water

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the diced peaches with the white sugar, brown sugar, cornstarch, vanilla extract, and cinnamon, mixing then gently.

Roll out the pie crusts on a flour surface then smooth them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4 inch circles out of the pie crusts.

Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. Scoop 2 tablespoons of peach pie filling into each tin.

Roll out the other pie crust and smooth them out using a rolling pin. Using a sharp knife, cut out hearts and strips to cover the pies. Top the pies with the crusts.

Mix the egg and water together and brush the tops of each pie with the mixture. Place in the oven and bake for 30 minutes or until the crust is golden brown. Let them cool for 4-5 minutes. Serve plain or with ice cream. Enjoy.