One of my favorite types of pie is the peach pie. A peach pie is the ultimate summer time dessert for me because peaches are readily available and at their most deliciousness. I love the combination of the sweetness and tartness of the peaches mixed with the buttery and salty pie crust. Pies aren’t something I make too often because they are hard to carry into the city and my boyfriend and I don’t need a whole pie to ourselves. We are both what we would call “fat kids at heart” and really have to watch what we eat. When dessert is left around our house it will get eaten, which is probably why I don’t make pies. Most of the desserts I make I immediately share with co-workers or family. So when I saw the concept of mini desserts and pies on a few blogs, I thought it would be perfect to make mini peach pies for us.
Earlier this year I bought 6 oz. ramekins at the Le Creuset Outlet store in cassis, which is their color purple. I haven’t had the chance to use them so I though they would work perfectly for my mini peach pies. When making the pie crust, I made one batch of pie crust which is the equivalent of just the bottom pie crust on a pie. This recipe for pie crust can be easily used to make a full sized pie by making two batches. The recipe I used is for making in a food processor so if you don’t have a food processor you may want to use another recipe for pie crust. You can also easily use ready made pie crust like Pillsbury is that is easier for you.
- For Filling: 1 batch of pie crust
- 4-5 medium sized peaches, peeled and cut into small pieces
- ¼ cup granulated sugar
- 1 rounded teaspoon of flour
- 1 rounded teaspoon of corn starch
- 2-3 drops of almond extract
- ½ lemon, juiced
- For Topping: 1 egg white mixed with ½ of egg yolk
- 1 tablespoon granulated sugar
- In a medium sized bowl, combine peaches, ¼ cup sugar, flour, corn starch, almond extract and lemon juice.
- Cover with plastic wrap and let sit for 30 minutes
- Grease 3 ramekins with cooking spray or butter and preheat the oven to 375 degrees
- Roll out pie crust to about ⅛th inch thickness, thinner then you would making a full size pie
- Cut the crust to a circle that is about 1½ inches to 2 inches larger than the edges of the ramekin.
- Fit the dough circle into the greased ramekin and gently push down to fit the size. The dough should come to the top edge of the ramekin with a small amount of dough hanging over edge. Repeat for other 2 ramekins.
- Fill with peach filling to the top of the ramekins.
- To make lattice top: With a pastry cutter wheel (I don’t have a pastry cutter so I used crinkle cutter from Pampered Chef that I use to make crinkle cut fries) cut ¾ inch strips of dough.
- Lay down 3-4 strips going horizontally over the pie filling on top of the ramekin so they fit side to side with a small space in-between.
- Working with one vertical strip at a time, go over and under horizontal strips. It is best to start in the middle and fold over every other horizontal strip so you can just place the center vertical strip down and then unfold the horizontals over the verticals. Repeat with the other 2-3 strips depending on what fits, alternating from the vertical strip next to it (example if one vertical strip is over-under-over-under, the strip next it should be under-over-under-order.)
- Once the weaved pattern is done, pitch the sides of the pie so the bottom layer is attached to the top lattices. Break off any of the excess dough hanging from the strips.
- To made solid top: Cut out a circle of dough that is about ½ inch larger than the circumference of the ramekin. Place the circle on top of the ramekin and pinch the top dough and bottom dough together. Ripping off any excess dough. Cut a few slits in the top of the top dough to let the filling breathe.
- With a pastry brush, brush on egg white and a half egg yolk mixture to the top of the pies. Sprinkle with sugar.
- Place ramekins on a baking sheet and place into the oven for 30-35 minutes until pies are lightly brown.
- Let pies cool and serve with vanilla ice cream. Enjoy!
Source– Adapted from Marion’s Vintage Bakeshop
