Mini Peach Pies
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Mini Peach Pies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 pie crust homemade or store-bought
- 5 peaches peeled and diced
- ½ cup white sugar of
- 3 tbsp brown sugar
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 egg plus 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 then 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 out with a rolling pin and cut out more 4 inch circles. I had enough to fill all muffin tins because I rolled my dough out pretty thin.
- 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 them 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 together 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.
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