I haven’t posted a pie recipe since mid-May.
Forgive me?…Or am I the only one losing sleep over that?
Well, I’m back with a vengeance. More like a mini-vengeance.
Mini Peach Pies <<< the best way to use fresh summer peaches, I do declare. And you don’t even need to peel them. Hassle free.
Loved these to the moon and back.
The good thing is that you only make four…so there aren’t any left over to torture you all day long.
The bad thing is…there are only four.
Mini Peach Pies
Prep time: 15 minutes
Cook time: 35 minutes
• 1 egg
• 1 large ripe peach, diced small
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• pinch of salt
• 2 pie crusts from a refrigerated Pillsbury package (14 ounce), or homemade
• 1/2 teaspoon granulated sugar, for dusting
Preheat oven to 350 degrees. Coat 4 muffin cup holes with nonstick cooking spray. Set aside.
In a small bowl, beat the egg with a little water to make an egg wash.
In a small bowl, mix the peaches, brown sugar, cinnamon, and salt.
With your first crust, cut out 4, 5-inch rounds and gently press into each muffin cup. Evenly distribute the peaches into each cup.
With the second crust, cut out 4, 3-inch rounds and place on top of each muffin cup, crimping the bottom and top crusts together. Pierce the top with a knife and brush with the egg wash. Sprinkle with a little granulated sugar.
Bake until golden and peaches are tender, about 35 minutes. Let cool for a few minutes and enjoy!
(adapted from Food Network)