These Mini Peach Pies are such a treat. Fresh peaches are sliced and baked in a crust with brown sugar, vanilla, and a touch of bourbon. This is a simple take on a traditional peach pie. It is sweet without being too sweet, and all of the ingredients serve to compliment the fresh juicy peaches.
I think peaches just taste like summer. They are just so juicy and fresh tasting. Even though they make me think of summer, I have good luck finding ripe peaches at my grocery store all year round. This means that I can eat Mini Peach Pies and pretend that it is summer in the dead of winter.
I recently completed a project that involved making over 100 mini quiches. I used 4-ounce disposable tins to hold the mini quiches, and since I bought them in bulk, I had over 800 left over. I also happened to have a significant amount of leftover pie crust – so it only made sense that I would make pies!
I love the idea of serving mini pies at a party. Fruit pies are notoriously difficult to slice and serve without making a mess. By making individual mini pies you avoid this issue, and everyone gets their own adorable little pie to eat. The 4-ounce disposable ramekins were the perfect size for the pies. It was just enough pie for one person. Here is a link to buy the aluminum foil ramekins online.
This recipe makes 6 mini pies, just enough to serve at a dinner party. Using store bought pie crust shaves off a lot of the preparation time. The active preparation time is just about 15 minutes, and the pies bake for just 30 minutes.
You could opt to serve these pies with a scoop of vanilla ice cream on top. The way that the ice cream melts into the pie and contrasts with the warm peaches is perfection.
Yields 6
15 minPrep Time
30 minCook Time
45 minTotal Time
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Ingredients
- 4 fresh ripe Peaches
- 2 rolls of Pie Crust, at room temperature
- 1/2 cup Dark Brown Sugar
- 2 tablespoons Bourbon (such as Four Roses or Makers Mark)
- 1 teaspoon Vanilla
- 1 tablespoon Flour
- a pinch of Salt
- 2 tablespoons, plus 1 tablespoon Melted Butter
- Mini Pie Pans (I used 4 ounce tins)
- Optional: Turbinado Sugar (sugar in the raw)
Instructions
- Heat your oven to 350 degrees.
- The first step is to remove the peach skin. Bring a small pot of water to a boil. Use a spoon to gently lower the peaches into the boiling water. Leave the peaches in the boiling water for 1 minute. Use this time to prepare an ice bath (a large bowl of cold water and ice). Once a minute has passed use a spoon to remove the peaches from the boiling water and place them in the ice bath. Leave the peaches in the ice bath for 1 minute.
- Slice the peaches in half and remove the pits. It should be easy to peel the skin off the peaches. Cut the peaches into small slices and place them in a large bowl. Add the brown sugar, bourbon, vanilla, flour, salt, and 2 tablespoons of melted butter, and stir to combine.
- Next, prepare the pie crusts for the mini pies. I used 4-ounce tins. Unroll the pie crusts, and use a biscuit cutter to cut 12 circles of dough. Use a rolling pin to make 6 of the dough circles 1/3 bigger and then place them in the bottom of the tins.
- Fill each pie crust with peach filling. You can slightly overfill them. Add a circle of pie crust on top, cutting slits in the top and sealing the pie crust closed with a fork.
- I recommend placing the pies on a parchment-lined baking sheet before placing them in the oven. The pie crusts might overflow a little and this makes for easy cleanup.
- Bake for 20 minutes, and then remove the pies from the oven and brush them with 1 tablespoon of melted butter. Add a sprinkle of turbinado sugar if you have some. Bake for another 10 minutes or until golden brown.
- Serve warm - you can reheat the pies in the oven at 225 degrees before serving if you are making them in advance. Add a scoop of ice cream on top if you want!
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