Mini Peach Pies
A little pie crust and some ripe peaches in the dog days of summer and you will have a moment people. A moment of joy as you embrace the end of peach season just in time to start thinking about pumpkin spice and holiday pies. Let's practice on peaches shall we?
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
Tried this recipe?Let us know how it was!