delicious, we really loved these mini peach pies.
I made these the other night on a whim. We
had way too many peaches left and I was looking for a way to use some of them, but I didn’t have enough time to
prepare a homemade pie crust. So I cheated and used store bought crusts. Shhh, don’t tell anyone, but they turned
out really good. I can’t say that they look super pretty, but they sure tasted great!
I should have combined the flour into the
peach mixture before putting it onto the pie crust, so I have changed the instructions below to avoid all of the
dribbles I had as the juice oozed out. It did not affect the flavor, though.
I call these “peach hand pies” because you
can pick them up to eat them if you want to. I used a whole pie round cut in half for each one, which is why they
have sort of an odd shape. Surprisingly, the shape fits a hand very well. We opted to eat them on plates ala mode.
The warm pie and cold ice cream go together so well.
Very few ingredients required to make these mini pies.
4-5 Peaches, skinned and diced into ½”
½ Tablespoons flour, depending on how
juicy the peaches are
1/3 Cup white sugar,
plus more for sprinkling tops of pies
2 9” round pie
1.Pre-heat oven to 350 degrees Fahrenheit. Gently
combine first 5 ingredients together in bowl. It should seem sticky and a little
2.Lay out the pie crusts. If you made your own
dough, roll the dough out on a lightly floured surface until you have two 9” rounds. Cut each round
3.Place approximately ¼ cup of the peach mixture in the center of one half of
the half round crust. Keep the mixture away from the edges of the dough so that the edges will
stick together in the next step.
4.Carefully fold the other half of the crust up over the peach
mixture and match up the edges of the dough. Fold the bottom edge up over the top flap of the
crust and lightly press to close edges together (it will look almost like a triangle). Using a
fork, crimp the edges and make a pretty pattern while sealing.
5.Repeat with the three remaining pie crust halves. Place each mini
pie on a cookie sheet or other low-sided pan that has been lightly greased.
6.Poke several holes in the top of each crust. Lightly brush tops
with a small amount of water. Sprinkle tops with a dusting of sugar.
7.Bake for 30 to 35 minutes, until top is golden brown. Remove from
oven and allow to cool for 10 minutes or so to avoid getting burned on hot juices.