Mini Peach Pies
I'm such a sucker for fresh produce. I guess that's not really a bad thing though.
But honestly, I had no intentions of making peach anything this week. And if you follow me on Insta (thank you btw :), you saw in my stories that I was to be posting crab and corn fritters today.
Well, the peaches looked too good and I wasn't 100% thrilled with the fritters. In other words, I'm tweaking those and you're all treated to a seasonal super easy dessert!
I used a store bought frozen pie dough and just added a bit of cinnamon and sugar to sweeten the peaches up. Fancied up the crust and viola- a dessert that would make any farmer proud.
I plan on swapping the peaches for blueberries, cherries and maybe even some pears in the next few months. Really any fresh fruit, stirred with some sugar and cinnamon, then placed on pie dough is a recipe I'd go for.
So go ahead, dig in to this sumer's bounty whether or not it was on your shopping list, and end your day on a sweet note. Don't forget to add the ice cream, that's an item this gal never leaves off a pie- mini or not!
Mini Peach Pies
Servings: makes about 10-11 mini pies
1 frozen pie shell-defrosted, from a 10oz pack of 2
1 large peach, skinned and cut into 1/4 in. cubes or thin slices finely diced (about 3/4 C)
1 1/2 tsp sugar
1/4 tsp ground cinnamon
1 egg, beaten
extra sugar for edges of pies
Take the defrosted pie crust and remove it from tin shell. Shape into a ball and place in sealed plastic bag and let chill in refrigerator for about 20-30 minutes to firm up.
Preheat oven to 375 F.
In a medium bowl, mix peaches, sugar and cinnamon well. Set aside.
Flour your counter or work surface and roll out dough until it is about 1/8 in thick. Use a 3in' diameter cookie cutter (or top of round glass cup!) and make about 10-11 rounds. You will have to make rounds, reshape dough and roll out a few times to get to 10-11 in total.
Place rounds on a greased cookie sheet or silicone mat lined cookie sheet (also grease that).
Spoon about 1.5-2 tsp peach mixture onto the middle of each round. You may have extra- keep to add to yogurt or ice cream at a later time!
Using you thumb and index finger, pinch and lift up the edges of each 'pie'. You should aim for about 6 pinch crinkles in each one.
8. Brush the edges of each pie with egg wash and sprinkle the edges with a generous pinch of sugar.
9. Bake for about 15-18 minutes, rotating once halfway through, until edges are golden brown.
10. Remove pies immediately to wire rack to cool slightly.
11. Serve warm with a dollop of vanilla ice cream or just some whipped cream sprinkled with cinnamon.