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
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.
Scoop 2 tablespoons of peach pie filling into each tin.
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.
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