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

​​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 a greased 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.

My daughter thought these little pies would make great birthday "cupcakes."  I couldn't agree more.  

​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!

Click here for a printable version of this recipe