Mini Peach Pies
Peach pies are truly one of the best desserts of summer. In this episode I show you how to make mini peach pies, which I promise will be a big hit this season. The beauty of them is that they are the classic summer dessert made into individual portions. This means you can take them with you to picnics, parties, and more with ease.
One of the ways I make this recipe easier on myself is by using a pre-made crust. You can feel free to make this with your favorite homemade crust recipe if you’d prefer, but the store bought version is fine and makes it a little easier when you’re cutting and measuring each pie. The filling is made in one big bowl and then doled out into the individual pies and baked to perfection in the oven.
This is a very uncomplicated way to make peach pie in the summer. I like packing these up and giving them to friends. I also keep them in the fridge and warm them up when people come over. This is so much easier than having a huge pie in the fridge and serving up individual slices. The mini versions are portable and much easier to serve.
I hope you give these a try when fresh peaches are available near you this season!
MINI PEACH PIES
These are one of my favorite desserts of summer. I made these handheld so they are easier to serve at parties or pack for picnics. If you are eating these at home, I recommend warming them in the oven and serving them with vanilla ice cream.
Timing: 15 minutes prep, 15 Baking
1 Box of your favorite pre-made pie crust, I use Pillsbury
1 peach, diced into ½’’ pieces
½ tbsp all-purpose flour
½ tbsp granulated sugar
½ tbsp brown sugar
½ tsp cinnamon
1/8 tsp nutmeg
2 tbsp butter, divided into 10 equal portions (slivers)
1 egg white
Sanding sugar, for tops of pies
Preheat your oven to 425
Add the chopped peaches, sugars, flour, and spiced to a mixing bowl and mix well to combine. Set aside.
Roll out the pie dough and using a 3’’circle cookie cutter, cut 20 equal dough pieces.
Place 1/10th of your peach mixture onto one of the rounds. Add a small pad of butter on top of the peaches. Brush the edges of the bottom round with a little bit of egg whites (this will help seal your pie). Using another pie round, place on top and crimp the edges with the back of a fork to seal.
Repeat this process until all pie rounds have been used. You should have 10 mini pies.
Using a sharp knife, cut a few slits in the top of the pie to allow for steam to escape.
Brush the top of the pies with egg whites, and sprinkle the sanding sugar over. Place on a lined baking sheet, and bake for 15 minutes or until the tops of your pies are a beautiful golden brown.
Remove from oven and let them cool slightly before serving.
Serve as is, or with some vanilla ice cream!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.