Mini Peach Pies

Good morning! I got a little sweet treat to share with you for the middle of the week. A couple of weeks ago, I had some peaches that were about to turn, so I decided to put them to good use in the kitchen. I had a leftover pie crust from the Rhubharb Pie, so the two together combined to make this sweet little treat.

Mini Peach Pies peaches

The first thing you’ll need is the recipe for one single 9 inch pie. As I said, I had one in the freezer, so I just defrosted it and used it.

Mini Peach Pies pastry

Cube peaches. I kept them skin on, but you can peel them before if preferred.

Mini Peach Pies diced

Combine them with the black and white sugars. Set aside for 1 hour.

Mini Peach Pies sugars

Prepare pie crust by buttering two molds of a large muffin tin and lining them with bottom pastry. Trim edges and set aside.

Mini Peach Pies prepare crust

Drain peaches and reserve juice.

Mini Peach Pies juice

In a small saucepan, combine cornstarch, nutmeg, cinnamon, salt and reserved peach juice. Bring to a boil and cook until thickened, about 2 minutes.

Mini Peach Pies spices

Remove from heat and add lemon juice and butter.

Mini Peach Pies lemon butter

Pour over peaches and fold.

Mini Peach Pies mix

Scoop mixture into crusts.

Mini Peach Pies peaches in pie

Cover with pastry top and make a few slits on top.

Mini Peach Pies cover

Bake in a 400 degree oven for 40-50 minutes.

Mini Peach Pies bake

Remove and let stand for about 10 minutes. Before boiled over sugars cool down, move to a drying rack to cool completely.

Mini Peach Pies

Enjoy.

Mini Peach Pies recipe

Mini Peach Pies

Ingredients

  • one 9 inch pie pastry
  • 1/4 cup sugar
  • 1/8 cup packed brown sugar
  • 2 cups cubed peaches, with or without skin
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • dash of salt
  • 1 teaspoon lemon juice
  • 1/2 tablespoon butter, plus more

Steps

  1. Combine sugars with peaches and set aside for 1 hour.
  2. Prepare pie crust. Butter two molds of a large muffin tin and line with bottom pastry. Trim edges and set aside.
  3. Drain peaches and reserve juice.
  4. In a small saucepan, combine cornstarch, nutmeg, cinnamon, salt and reserved peach juice. Bring to a boil and cook until thickened, about 2 minutes.
  5. Remove from heat and add lemon juice and butter. Fold in peaches.
  6. Pour into crusts and cover with pastry top. Make a few slits on top.
  7. Bake in a 400 degree oven for 40-50 minutes.
  8. Remove and let stand for about 10 minutes. Before boiled over sugars cool down, move to a drying rack to cool completely. Enjoy.

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