You guys. I baked! Again! This is starting to become a habit. These mini-peach pies are so flippin’ adorable. With all of the beautiful local peaches showing up at the farmer’s market lately, I couldn’t help myself when I saw this simple & sweet recipe in Food Network Magazine. It really doesn’t get much easier than this recipe. You don’t even have to peel the fruit! I think I re-read it about 7 times, because I could have sworn I was missing something. The biggest issue I ran into was finding something circular to cut the pie crust big enough to fit into the muffin tin. But even then I just improvised and used the top of a mason jar as my “dough cutter” and made it work.
Here’s the recipe
copied from the magazine. [because I can’t find it online?! weird.]
For each one, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, sprinkle with sugar and bake @ 350 degrees until golden, about 35 minutes.
Like I said, I approximated with those dough measurements and mine turned out just swell.
Pie that doubles as finger food? Sold.