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This girl can’t get enough of ’em, and we were lucky enough to get some of the stone fruit beauties in our CSA box recently from a local farm.
They were the sweetest peaches I have ever consumed.
While I absolutely adore peaches in my morning cereal and ate several this way, I decided we needed make something equally delicious with the additional fruit.
And since I was craving pie that day, well, pie it was!
This recipe started off as a regular-sized pie idea, but after fighting with the dough (which is really good, btw), I decided Mini Peach Pies would be the best thing since the dough wasn’t as malleable enough to be rolled out.
Problem solving, y’all. And I’m working on fixing the dough so we can have a regular-sized peach pie, so don’t y’all worry.
We hosted some friends over for dinner that evening. We ate our meal outside, then we devoured a good portion of these Mini Peach Pies and hardly leaving any leftover Mini Peach Pies.
They were that good, y’all. And I think next time I make these babies, I’ll be adding a little bourbon to the peach mixture to jazz it up even more.
Here’s how you can make your own:
Sweet Mini Peach Pies, topped with vanilla ice cream, are the best way to celebrate the summertime favorite fruit!
Sweet Pie Dough
- 1 egg yolk
- 1 tablespoon unsweetened vanilla almond milk
- 2 teaspoons pure vanilla extract
- 1 cup unbleached all-purpose flour
- ¼ cup uncooked old-fashioned oats, (not the instant kind)
- 2/3 cup powdered sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, cut in ¼" cubes, chilled
- 4 tablespoons coconut oil, at room temperature
- 2 tablespoons unsalted butter
- 2 cups peaches, , chopped and with their juices
- 2 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- A pinch of salt
Make the Sweet Pie Dough
- In a small bowl, combine the egg yolk, almond milk and vanilla extract. Set aside.
- In your food processor, measure in the flour, oats, powdered sugar and salt. Process until combined.
- Once the dry ingredients have been combined, add cubed, chilled butter and the chilled coconut oil, processing in 1 second intervals until the mixture looks like wet sand and is starting to come together. Pour in the yolk mixture, processing until just combined.
- Turn out the mixture onto a piece of plastic wrap, and wrap it securely before transferring to the refrigerator for at least an hour.
Make the Peach Pie Filling
- In a large saucepan, melt the butter, then add the peaches and their juices to the pan.
- Measure in the dark brown sugar, cinnamon and the salt, then sauté for about 3-5 minutes, or until the peaches are just tender.
- Set aside until it's time to make the mini pies.
Prepare the Mini Pies
- Grease a mini muffin tin, and preheat the oven to 400°F.
- Remove the pie crust from the refrigerator, and roll into 24 1" balls. Press the dough balls into the mini muffin tin, flattening with your thumb and pushing the dough up the sides of the tin.
- Bake the pie crust for 20 minutes.
- Once the pie crusts have been removed, pressed any air bubbles down with a spoon, then fill with the peach pie filling.
- Return the muffin tin to the oven, and bake for another 15 minutes.
- Remove from the mini muffin tin, and let cool for a few moments.
- Serve warm, topped with ice cream!
Yield:24 mini pies
Amount Per Serving:Calories: 97 Total Fat: 5g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 15mg Sodium: 35mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 1g
What do you like to make using fresh peaches?