Set the mini pie trend with these cute Peach Pies
Mini pies make a great gift
This recipe is for six mini pies, eat one and save the rest
Set the mini pie trend with these cute Peach Pies. The sweet, delicate flavor of summer peaches paired up with raspberries create a beautiful scented pie. Wave this mini pie in front of their face and they will follow you.
The most important step in making a great peach pie is choosing good fruit. If you can get tree ripened peaches. The aroma is just out of this world.
Peach Raspberry Mini Pie Recipe
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The sweet, delicate flavor of summer peaches paired up with raspberries create a beautiful scented pie.
Ingredients
- 2 cups fresh or frozen peaches
- 1/2 cup fresh or frozen raspberries
- 1/4 teaspoon teaspoon fresh lemon zest
- 1 Medium fresh-squeezed lemon juice
- 3/4 cups cup sugar
- 1 tablespoon tapioca flour
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon cold unsalted butter (dotting top)
Note
Peaches release a lot of juices when they cook. These juices could give your pie a soggy bottom. To prevent this step up on the thickening with more cornstarch or tapioca.
Directions
| 1. | Prepare the pie dough for the mini pies: Roll the dough, cut out large circles and line six cups of a 12 cup muffin pan. Be sure to butter and a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry. Preparing the muffin pan for mini pies. | |
| 2. | Preheat the oven to 400° F. | |
| 3. | Pour the fresh-squeezed lemon juice in the bottom of a large bowl with your frozen peaches and raspberries. Add your lemon zest to the bowl and toss. | |
| 4. | In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, nutmeg and salt. Add them to the peaches just before you want to bake the mini pies, mix gently. | |
| 5. |
Scrape the filling into the dough filled cups, dot with butter and cover it with the second crust. |  |
| 6. | Crimp the top crust to the bottom by pinching gently; chill the pie for 15 minutes or longer. Cut vent slits in the top crust. Egg wash the top and sprinkle with sugar. | |
| 7. |
Place the muffin pan on a baking sheet and bake for 10 minutes at 400° until the crust looks dry, blistered, and slightly blonde. Turner the oven down to 350°F, and bake for at least 20 to 30 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. |  |
| 8. | DO NOT remove while the mini pie is hot. Cool the pies before removing from the cupcake pan for at least 30 minutes. Need more help? | |
| 9. | Store the pie uncovered in a cool place up to three days. |