Mini Peach Pie
- 8 cups ripe peaches, skins on
- 1 1/3 cups sugar
- 6 tablespoons flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 3 tablespoons butter
Pit the peaches and dice into a small dice. (This is going into a mini pie, the pieces have to fit!) In a large bowl, gently stir together the peaches, sugar, flour and nutmeg. Let rest for 20-30 minutes until the juices release and syrup begins to form. Place a strainer over a large soup pot and place the peach mixture into the strainer. Allow the syrup to fall into the pan, reserving the peaches. Bring the liquid to a boil over medium heat, reduce to low and cook for 10 minutes or until the liquid begins to thicken. Stir in the peaches. By adding the peaches in last, you avoid overcooking them and turning them to mush.
Off heat, add the vanilla and butter, gently stirring until the butter melts. Let cool to room temperature. The filling can be made in advance and refrigerated.
To assemble the pies, roll out your favorite pie crust, to standard size. Cut circles big enough to fill a mini-muffin well. You could use a water glass, I used a biscuit cutter because I liked the nice fluted edge it gave. Gently place the circles into the muffin tin as if you were filling a pie plate. Fill with pie filling, almost to the top. With remaining dough pieces, gently cut out whatever shape you want to top it with. I cut strips for these, but on another batch, I used small heart and star cookie cutters which perfectly covered the tops of the mini pies.
For the large pie, I just filled a standard size pie plate as usual.
Bake the mini pies at 425 degrees for 15 minutes. I started mine at 10 minutes and kept checking them because of my oven being so small and cooking times being slightly off. 13 minutes seemed to be the magic number
For the standard size pie, bake for 10 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for another 25-35 minutes, until the top is golden.
Allow to cool and serve.