Short And Sweet. Mini Peach Pies.

Here is some good advice.

These adorable Mini Peach Pies couldn’t be easier. You don’t even have to peel the peaches! Just line muffin tins with pie crust dough. Top with a peach half sprinkled with some sugar and spice and seal with some more pastry. Thirty minutes later it’s pie time. Delicious.

Mini Peach Pies

Ingredients:

Refrigerated pie crust dough
2 ripe peaches, halved and pit removed
1 Tbs flour
¼ cup sugar, plus more for sprinkling
⅛ tsp cinnamon
Pinch of nutmeg
Pinch of salt
2 tsp butter
1 egg beaten with 1tsp water, for egg wash

Directions:

1. Preheat the oven to 450℉.

2. Roll out dough on a lightly floured surface. Cut out four 5 inch circles and four 3 inch circles.

3. Line a muffin tin with the larger circles of dough. Place a peach half, cut side up, on top of each dough circle.

4. In a small bowl combine the flour, sugar, cinnamon, nutmeg and salt.

5. Sprinkle sugar mixture evenly over each peach half. Dot each with ½ tsp of butter.

6. Place the smaller circles of dough on top and seal the edges. Pierce the top with a knife.

7. Brush the top of each pie with egg wash and sprinkle with some sugar.

8. Bake for 10 minutes.

9. Reduce heat to 350℉ and bake for an additional 20 minutes.

10. Cool 10 minutes in the muffin pan before running a knife gently under each pie to loosen.

Makes 4 mini pies