I saw a recipe for mini peach pies in the July/August issue of Food Network Magazine and had to give it a try… I guess it’s the summer of peaches! Pies have always intimidated me but miniature things always seem more manageable. The recipe is so easy that the magazine didn’t really include the traditional ingredients/instructions structure, so I rewrote it below for my own sake… and maybe you’ll give it a try too!
Mini Peach Pie
Yields: 6 mini pies
- 3 small peaches
- 1 package refrigerated 12-inch pie dough (2 sheets)
- 1 egg
- 2 tablespoons sugar
- 6 thin slices of butter
- 6-cup muffin pan
- two glasses or cookie cutters with 3 1/2-inch and 5-inch diameters
Pre-heat oven to 350 degrees. Cut each peach in half and take out the pit.
Next, cut out 5-inch rounds from the pie dough and press into a muffin pan cup. (I used a travel soup mug.) I bought a 9-inch package of pie dough and didn’t have quite enough for six pies, but I think if I had bought a 12-inch package it would’ve been plenty.
Place a pitted peach half, with the cut side facing up, in each muffin cup. I had smallish peaches and they fit pretty snugly in a standard muffin pan, so I would err on the smaller side when picking out peaches to use. Top with a thin slice of butter and sprinkle with sugar. The magazine didn’t specify how much sugar, so I just sprinkled about one tablespoon over all of them.
Cut 3 1/2-inch rounds out of the second sheet of pie dough and top each pie. Crimpe the top and bottom crusts together with a fork.
Pierce the top with a knife, brush the beaten egg on top, then sprinkle with more sugar. I don’t have a pastry brush so I just used a spatula. Bake at 350 degrees until golden, about 35 minutes.
My little pies didn’t look quite like the magazine… but they were pretty tasty! So good that I ate two for dinner and kept snacking on them for breakfast and dessert all week long.
I especially like that you don’t have to do anything to prepare the fruit filling – just cut and bake! I don’t normally have pie dough on hand, but otherwise the ingredients are super simple and it’s pretty fail-proof… my kind of recipe!