Mini Peach Pies
When the peach season arrives, I hope these very cute, very easy mini pies are on your baking list. Freeze them to enjoy a few weeks down the line of the peach season too! The easiest jammy peach filling, scented with cinnamon, tucked into two pieces of buttery pie dough that’s irresistibly crispy around the edges. They’re somehow equally delicious warm, at room temperature or cold from the fridge. Nothing less than magic.
These are based on an older recipe for apple hand pies, but these peach versions are a bit larger because the filling is more saucy and surrounding it with more pie crust seemed like a wise move. I’ve also added a bit more sugar to the dough itself since peaches here tend to be a bit of a sweet-sour combo. The sweetness can be adjusted depending on the fruit you’re using.
While they do have the best flaky-crust-juicy-filling contrast when fresh out of the oven, there’s something deeply comforting even after the crust has softened if you’re refrigerating and reheating them. And if you have the time, reheating them in the oven vs microwave will bring back some of the texture contrast too.
They’re not overly sweet, I prefer to let the peach flavour shine and technically don’t need vanilla ice cream but really, when has that ever been a bad idea?
- 1 and 1/4 cups all-purpose flour (150 gms)
- 3 tbsps caster sugar
- 1/4 tsp salt, if using unsalted butter
- 1/2 cup cold butter, cubed (115 gms)
- 1 to 2 tbsps ice cold water
- 4 ripe, medium-sized peaches
- 2 tbsps brown sugar
- Pinch of cinnamon powder
- 1/2 tsp cornflour/cornstarch + 1 tbsp water
- To finish: 2 tbsps cream + 1 tsp water ; 2 tbsps granulated sugar