It’s Peach Season! Let’s make pies!

I have a problem. I don’t know if most people would call it a bad thing but, you know when you walk into a grocery store and the first area you walk though is the produce section? All those stacks and piles of fresh and beautiful and fragrant fruit.

When I walk into the produce section, I want to buy it ALL! Now, I know you’re thinking – ‘How is that a problem? Fruit is healthy!”

The problem is that I buy it all, snack on some of it and then want to bake with the rest of it! Making pies, and tarts, and fillings for cakes kind of negates a lot of the health aspects of the fruit! And if I buy everything that catches my eye, I have to bake all these treats before the fruit goes bad.

I do freeze a lot of fruit during their peak seasons. I LOVE my FoodSaver vacuum sealer. I can freeze my bounty for an impromptu baking session or for the freezing depths of winter when fresh fruit is impossible to get.

Last week, I stopped at the grocery store for coffee. But as I walked through the produce section, I tried to walk past the overflowing display of fresh peaches. Peach season is here! They smelled amazing, they looked amazing and I didn’t just grab one of two to eat with my lunch or as a snack. I filled 3 bags and figured that I would figured out what to do with them once I got home.

My first thought was to make some ice cream but I would probably be the only one in my house to eat it. I don’t need that temptation in my life right now! Ice cream is my nemesis – I can’t say no to it and I have a hard time enjoying just a small portion. So I steered away from the ice cream idea and decided that I should make it next weekend just before out of town guests arrive. That way I’m not eating it all myself!

I decided on Mini Peach Pies. At first I thought about making hand pies but I think that peaches with a brown sugar crumble is just heavenly. So I grabbed the 24 cup muffin pan and got to work.

I will make some minor changes next time I make these. I think the sides of the crust should come up just a bit higher and should be crimped to make them looked a little neater. That will also help keep the juicy filling from leaking out, which happened on a few of mine.

But these are delicious. Perfect to help me stay on track since I just grab ONE after dinner and enjoy it. My husband is not really a fan of peaches but he has had 3 or 4 per night since I made these. I’ll take that as a compliment!

Mini Crumble Peach Pies
Yield: 24 mini pies
Prep Time: 30 to 40 minutes
Bake Time: 25-30 minutes

Crumble Topping
• 1/2 cups brown sugar
• 3/4 cups all-purpose flour
• 3/4 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 6 Tablespoons unsalted butter, softened

Pie Crust (from Ina Garten)
• 12 Tablespoons (1 ½ sticks) very cold unsalted butter, cubed
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 Tablespoon granulated sugar
• 1/3 cups very cold shortening, cubed
• 7 to 8 Tablespoons ice cold water
• 1 egg white

Pie Filling
• 5 cups sliced peeled peaches (about 8 to 9 medium), roughly chopped
• 1/2 cups granulated sugar
• 1/2 cup brown sugar
• ½ teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 3 Tablespoons whole milk
• 1 Tablespoon cornstarch
• 1 egg

1. Preheat oven to 350°. Spray each well of a 24 cup muffin tin with cooking spray.

2. Make the pie crust – In a food processor, combine the flour, salt, and sugar. Pulse 3 or 4 times to combine. Add about ½ of the butter and shortening and pulse until sandy, about 6 or 7 pulses. Add the remaining butter and shortening and pulse until mixed in and the mixture is sandy, about 7 to 8 pulses. The butter should be about the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

3. Make the crumble – In a medium mixing bowl, stir together the brown sugar, flour, cinnamon and nutmeg. Add the softened butter and stir & mash with a fork until combined and the mixture makes small clumps. Set aside.

4. Once the dough is chilled, cut it in half. Put one half back in the refrigerator. On a well-floured countertop or board, roll out the dough until it is about 1/8 inch thick. Cut out 3” circles with cookie cutter or a glass dusted with flour. Place one circle in each well of the cupcake tin and shape to fit. Poke the bottom of each mini pie crust with a fork several times. Chill in the refrigerator until the filling is ready.

5. Make the pie filling – Peal, pit and roughly chop the peaches and put in a medium bowl. Mix together the sugar and spices in a medium bowl. Pour over the peaches and stir. Whisk together the milk and cornstarch until the cornstarch is dissolved. Add the egg and whisk until thoroughly mixed. Pour over peaches and stir until well combined.

6. Remove the pie crusts from the refrigerator. Beat the egg white with a fork and then brush onto the inside of each of the mini pie crusts. Using a tablespoon or small cookie scoop, fill each mini crust with about 2 tablespoons of the peach mixture. Sprinkle about a tablespoon of the crumb mixture on to each of the mini pies.

7. Bake at 425° for about 25-28 minutes. Run a knife around the edge of each mini pie to keep any filling that may have spilled out from sticking. Cool in the pan for 10 minutes on a wire rack before removing from the pan. Cool completely and serve. There are great with some whipped cream or vanilla ice cream!

One Comment

  1. These look SO good and are perfect for our Farmers Market Luncheon theme for our teachers. Thanks for sharing! 💗

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