Mini peach pies
 
 
Serves: 4 mini pies
Ingredients
  • Refrigerated pastry dough or recipe for Double pie crust
  • 2 ripe peaches
  • 1 tbsp flour
  • ¼ cup sugar
  • ⅛ tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 2 tsp butter
For the egg wash
  • 1 egg
  • 1 tsp water
Instructions
  1. Preheat the oven to 450 degrees
  2. Unwrap pastry dough and cut four 5 inch circles and four 3 inch circles.
  3. Line a muffin tin with the larger circles. Place a half peach in each bottom cut side up
  4. In a small bowl combine the flour, sugar, cinnamon, nutmeg and salt.
  5. Sprinkle sugar mixture evenly over each peach half.
  6. Dot each pie with ½ tsp of butter.
  7. Place the smaller circles of dough on top and seal the edges. Pierce the top with a knife.
  8. Whisk the egg and water and brush over the top of each pie.
  9. Bake at 450 degrees for 10 minutes
  10. Reduce heat to 350 degrees and cook for 20-25 minutes.
  11. Cool 10 minutes in the muffin pan before running a knife gently under each pie to loosen.
Notes
If the pies start to brown too much, cover loosely with foil.
Canned peach halves would work well if fresh peaches are unavailable.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/07/mini-peach-pies/