Mini Peach Pies
Servings 12
Equipment
- Muffin Tin
Ingredients
- 2 pie crusts homemade or store-bought
- 5 peaches peeled and diced
- ½ cup of white sugar
- 3 tbsp brown sugar
- 2 tbsp of cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 egg + 1 tbsp water
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
- Combine the diced peaches with the white sugar, brown sugar, cornstarch, vanilla extract, and cinnamon, mixing them gently.
- Roll out the pie crusts on a floured surface, then roll them out with a rolling pin.
- Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts.
- Roll the leftover dough up into a ball, then roll it out with a rolling pin and cut out more 4-inch circles. I rolled my dough out very thin so I had enough to fill the whole muffin tin.
- Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently, to the sides.
- Scoop 2 tablespoons of peach pie filling into each tin.
- Roll out the other pie crust and smooth it out using a rolling pin.
- Using a sharp knife, cut out hearts and strips to cover the pies.
- Top the pies with the crusts.
- Mix the egg and water, and brush the tops of each pie with the mixture.
- Place in the oven and bake for 30 minutes or until the crust is golden brown.
- Let the mini pies cool for 5-10 minutes.
- Serve plain or with vanilla ice cream. Enjoy.