Mini peach pies!! Come👏 on 👏! These are so cute that I have to post them really quick. No big story here, just moving on to fall and wanted to bring to the forefront Pie Crust because we are heading in to the time when you will be needing it.
I know I posted Pumpkin Bread already but it IS still summer!
We rush, no we are actually pushed, from season to season before the sun or temperature changes. It’s crazy really, even I have already posted my pumpkin bread looking forward to fall. However, summer is not over and there is still a lot of wonderful peach time left. So let’s transition from summer to fall with our summer stone fruit and the pie crust we will be needing for the holiday season coming around the bend.
I have had some requests for a tutorial video of the pie crust recipe i’ve posted so that is coming soon. I’ll post it here and on my social platforms. It is really fast, easy and fool proof! You will be so pleasantly surprised with this recipe. Homemade pie crust has intimidated me for years but not anymore. It would take you more time to drive to the grocery store to buy a ready made crust then to make this crust at home. You will never buy a ready made crust again, I promise.
Lets make mini peach pies…
ENJOY!
Mini Peach Pies
Ingredients
- 1 9" ready made pie crust dough see post for pie crust or click on link above
- 2 ripe peaches, peeled and diced small
- 2½ tbsp sugar
- 2 tbsp peach schnaaps
- 1 tbsp cornstarch
- pinch salt
- 1 large egg, beaten
Instructions
- preheat oven to 350°
- roll out your chilled pie crust dough to ¼' thinkness
- using mini tart dish as a guide cut a slightly larger piece of dough to fit
- fill mini tart dish with dough, trimming any extra dough above edge of dish, poke with a fork all over and pop back in the fridge to chill for 20 minutes
- any left over dough ball up wrap in plastic and chill until ready to cut into lattice for top of pies
- while dough filled tart dishes are chilling make peach filling
- combining diced peaches, sugar, cornstarch, pinch of salt, and peach schnaaps in a bowl and chill until dough is ready
- fill tart dishes with peaches
- roll out left over pie crust dough, cut into ½" strips, create lattice top to pies and egg wash with beaten egg.
- bake for 30-35 minutes until golden brown
