Tuesday, September 24, 2013

mini peach pie party!

I’m a sucker for PIES AND I’m a sucker for anything mini..SO with that combination, I’m turning into a MINI-PIE-MAKING-FOOL! These little pies are SO fun to make AND eat! I grew up living for that occasional Saturday morning trip to the Hostess outlet where my mom would always buy me a fruit pie (had to be cherry). And these are about 1,000 times yummier.
 My daughter bought me THIS Wilton mini pie press at Bed Bath & Beyond (never shop there without a 20% off coupon) for about $5 & I LOVE it. You could easily make mini pies without it though, see note at bottom of post for directions. They are super easy & SO DARN CUTE. You basically cut pie crust into rectangles, fill, press & bake. YUM!
I made homemade pie crust but you could DEFINITELY use a store bought refrigerated pie crust. I made a double recipe of my usual pie crust & it made the perfect amount for 8 mini pies.

I have a list of pies I’m planning to make with this little gadget including ham and cheese hot pockets, pepperoni and cheese pizza pies, apple pies, cherry pies & chicken pot pies. I also want to experiment with freezing them before baking so we can have fresh hot pie at a moment's notice. I’m pretty sure it’ll work. And I probably shouldn't admit this but I'm going to FRY some!

Mini Peach Pies
click HERE to print recipe only
makes 8 mini pies


Pastry for two standard 9 inch pies, rolled out but not baked (I doubled THIS RECIPE)
Fresh peaches, peeled, sliced and cut into bite sized pieces to measure 3 cups (about 4 small to medium peaches)
½ cup sugar (add an extra tablespoon if your peaches aren’t very sweet)
1 ½ tablespoons all purpose flour
½ to 1 teaspoon cinnamon, depending on taste
½ teaspoon fresh lemon juice
2 tablespoons butter
1 beaten egg to seal the edges of your pies
3 tablespoons sugar mixed with 1 teaspoon cinnamon to sprinkle on top of pies.


1.  Preheat oven to 400 degrees. Line a baking sheet with parchment paper for baking your pies. Have your pie crust dough prepared and rolled out but not baked. I rolled out half my crust, made 4 mini pies then rolled out the other half & made 4 more.

2.  In a medium bowl stir together the peaches, sugar, flour, cinnamon and lemon juice. Place in a strainer. Save the juice to drizzle over the vanilla ice cream you serve with your pies.
3.  Cut pie crust into 4 1/2" x 3" rectangles. I cut it with a pizza cutter. You need two pieces of pie crust dough for each pie (top and bottom). I doubled the recipe of my pie crust and it made 16 pieces so 8 mini pies, perfectly.

4.  Press one piece of pie crust into the side of the mold with the crimped edges. (See the P.S. below if you don't have the mini pie press.)

5.  Top with 2 tablespoons of peach mixture. Place a little pat (less than a teaspoon) of butter on top of the peach filling.

6.  Brush edges of dough with beaten egg and lay second piece of dough on top. Close the pie press to crimp edges and seal pie. Trim excess dough if necessary.

7.  Remove mini pie from pie press and place on prepared baking sheet. Piece with a fork or cut slits into top crust to vent. Sprinkle with a teaspoon of cinnamon sugar mixture.

8.  Bake for 15 to 18 minute or until golden brown. Serve with vanilla ice cream drizzled with drained peach juice.
P.S. If you don't have the mini pie press just assemble the mini pies on your baking sheet: place a piece of pie crust on the baking sheet, spoon filling in the middle of the crust, add pat of butter, brush edges with egg, cover with top crust and seal edges with a fork all the way around. Vent, sprinkle with cinnamon sugar & bake.

1 comment:

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