Peach Mini-Pies

By pattie_d

In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.

Ingredients

• For the Crust:
• 2 1/2 cups all-purpose flour, plus more for work surface
• 1 teaspoon coarse salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 3/4 cup ice water
• Nonstick cooking spray
• For the Filling:
• 6 to 8 peaches, cut into 1-inch pieces
• 1/3 cup plus 2 tablespoons sugar
• 1 tablespoon plus 2 teaspoons cornstarch
• 1-3/4 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• For the Topping:
• 1/3 cup firmly packed light-brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
• 1/4 cup rolled oats

Preparation

Step 1

Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.

Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.

Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.

On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.

Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.

Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.

Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.