This time of year there is only one thing I look forward to more than eating fresh-picked tomatoes….eating fresh-picked peaches! I love everything about them. The beautiful color, the delicious smell and juicy taste, and all the wonderful things you can MAKE with them! My daughter-in-law Kaitlyn feels pretty much the same way and today is sharing some recipes you won’t want to miss!!
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Kaitlyn writes……. When I was growing up in Southern California my family had a few fruit trees in our backyard, one of which was a peach tree. As a kid I completely resented these trees because it was my job to pick up all the fruit that fell off the trees. Oh how I hated picking up that nasty, rotten fruit. Partly out of resentment and partly because I was a picky eater, I always refused to eat any of the peaches. I can just hear the collective gasp of everyone reading this post ;-) Who says no to fresh, California peaches?? I’ve since learned the error of my ways and have gained a love for delicious, juicy peaches. Now that I live in Utah I luckily still have access to fantastic fresh peaches. The best ones come from Brigham City where they have Peach Days every September!
If you’re anything like me you’ll look for anyway to eat more peaches while they’re in season. I love them by themselves, mixed in my oatmeal, in cobblers, the list goes on and on! Jillee recently found a super simple pie crust recipe that she thought would be great to use with a peach pie. So I got stuck with the ardous task of testing it out in the kitchen…poor me ;-) The result was even better than I expected! This recipe is perfect for novice bakers like myself and tastes like you spent a lot more time slaving away in the kitchen than you did.
Mini Peach Pies
Adapted from The Country Cook and Food Network Magazine
Makes 4 mini pies about 4 inches in diameter and 1 inch deep
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil or coconut oil
- 2 tablespoons water
- 2 peaches, peeled and diced
- 1 tablespoon butter
- 2 tablespoons granulated sugar
- 1 egg, beaten
You’re going to start by making the crust. Mix the flour and salt in a medium sized bowl. Add the oil and water and stir until well combined.
Form the dough into a ball and then cut it into eight sections. I cut mine into four pieces and then cut those pieces in half.
I used these great little ramekins that I found at Tai Pan Trading for a couple of dollars each as my pie plates. But if you don’t have something like that on hand you could use a muffin tin.
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Take one of the little sections of dough and spread it out on the bottom and up the sides of your ramekin to form your bottom crust.
Add your peaches to the pie. You’ll want to use about half a peach per pie. Top the peaches with about a quarter of a tablespoon of butter and a dash of sugar.
Now comes the only slightly tricky part of this recipe – the top crust. Take another of the small sections of dough. I ended up using my hands to pat the dough down until it was about the right size to cover the top of the pie. When pieces crumbled off I just smushed them back on.
Once the dough is the right size, carefully pick it up off your cutting board. I used a cleaver and slid it under the dough. You could also use a spatula.
Now place the dough on top of the pie, pat it down a little bit and crimp the top and bottom crusts together. Mine ended up looking “rustic.” ;-)
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Brush the top of the crust with the beaten egg and sprinkle with sugar.
Bake at 350 degrees for 30 minutes or until the crust is golden brown.
Now dig in and enjoy!
Mini Peach Pies
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil or coconut oil
- 2 tablespoons water
- 2 peaches peeled and diced
- 1 tablespoon butter
- 2 tablespoons granulated sugar
- 1 egg beaten
Instructions
- You’re going to start by making the crust. Mix the flour and salt in a medium sized bowl. Add the oil and water and stir until well combined.
- Form the dough into a ball and then cut it into eight sections. I cut mine into four pieces and then cut those pieces in half.
- I used these great little ramekins that I found at Tai Pan Trading for a couple of dollars each as my pie plates. But if you don’t have something like that on hand you could use a muffin tin.
- Take one of the little sections of dough and spread it out on the bottom and up the sides of your ramekin to form your bottom crust.
- Add your peaches to the pie. You’ll want to use about half a peach per pie. Top the peaches with about a quarter of a tablespoon of butter and a dash of sugar.
- Now comes the only slightly tricky part of this recipe – the top crust. Take another of the small sections of dough. I ended up using my hands to pat the dough down until it was about the right size to cover the top of the pie. When pieces crumbled off I just smushed them back on.
- Once the dough is the right size, carefully pick it up off your cutting board. I used a cleaver and slid it under the dough. You could also use a spatula.
- Now place the dough on top of the pie, pat it down a little bit and crimp the top and bottom crusts together. Mine ended up looking “rustic.” ;-)
- Brush the top of the crust with the beaten egg and sprinkle with sugar.
- Bake at 350 degrees for 30 minutes or until the crust is golden brown.
- I have some great neighbors. I don't tell them or show them nearly enough how much I appreciate them, but I do like to at least offer a token of my ... Continue Reading
Nutrition
If mini peach pies aren’t your thing, don’t despair! Here are 20 other great ways to use peaches:
Treats
Peach Jam
Rustic Peach Raspberry Slab Pie
Fresh Peach Lemonade
Peach Frozen Yogurt
Vegan Peach Curd
Peaches N’ Cream Bar
Peach Pull-Apart Bread with Caramel Sauce
Vanilla Honey Peach Butter
Grilled Peaches with Vanilla Cinnamon Glaze
Meals and Sides
Spicy Peach Slaw
Jalapeño Peach Salsa
Grilled Peach, Honey Goat Cheese and Spiced Pecan Salad
Peach and Pecan Quinoa Salad
Summer Peach and Balsamic Pizza
Baby Back Ribs with Fiery Peach BBQ Sauce
Savory Rye Crepes with Peaches and Blue Cheese
Grilled Chicken, Peach and Avocado Salad
Oops, not oven to skillet, that might hurt, but transporting from the cutting board is safe enough. :o)
Kaitlyn, the pies look beautiful and I love the way you’ve limited sugar to a sprinkle to let the peach flavor take center stage. Jillee, if somebody made those pies for me and had to scoop the dough with a cleaver, I wouldn’t even wait for Christmas to buy her a Progressive Bash & Chop tool. Mine came from Target but you can get them lots of places for less than $10. It’s a versatile flat blade, reasonably sharp (but not knife edged) on one long edge. I use mine to lift dough, dice onion ginger garlic etc, move things… Read more »
The peaches and the pie are making me drool :) . The peach buds in my area of the country froze this past winter so I will have to wait until next year to make a peach pie. I could buy peaches from the store but they aren’t the same as fresh picked from the tree.
Thanks for linking to my Shrimp Sandwiches. I cannot get enough of peaches right now. They’re so perfect this time of year!
This pie looks great, along with so many of the other peach recipes you included. Thanks for sharing!
These look amazing. I like it because it looks fairly easy. Pies with a fancy crust always scare me. Your story about the peach tree kind of reminds me of growing up.
We had a cherry tree growing up in Colorado and it was a mess sometimes, between the birds and the neighbors
Sneaking in to get them when we weren’t home.
These look amazing! You have motivated me to go peach picking with the boys and not put it off any longer. That grilled peach goat cheese salad sounds A-Mazing!
If you roll out the crust on parchment paper, you don’t have to worry about it sticking to the table or using a knife/spatula!
Can I get an amen?! These look amazing and I will definitely be going to pick up these ingredients tomorrow and make some! I never thought I’d be able to bake a pie but you’re right this is fairly simple! Can’t wait. Thanks!
Everything is better mini!! I love these little pies. I can’t get enough peaches this year, and you are right, the ones right off the tree are best. I’m lucky my parents have one and I can mooch off them :) Thanks so much for linking to my pull apart bread! Oh and thanks for the tutorial. Makes it so much easier!