MINI PEACH HAND PIES
Adorable hand pies filled with a sweet cinnamon-kissed peach pie filling. These are glazed when warm and remind me of a tastier version of the little individually wrapped glazed fruit pies you could buy at the grocery store. You can certainly change up the pie filling for your favorite flavor.
Provided by Rebekah Rose Hills
Time 55m
Yield 28
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
- Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
- Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
- Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
- Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
- Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
- Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
- Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 25.7 g, Cholesterol 0.2 mg, Fat 8.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 142.5 mg, Sugar 13 g
MINI PEACH PIE
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 343 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 288mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
MINI PEACH COBBLER
This peach cobbler recipe is quick to make and is so quaint in the little ramekins. The cinnamon I use is different than the brands sold in most stores, it's warmer, spicier, and other brands don't compare.
Provided by thedailygourmet
Categories Peach Cobbler
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine peaches, sugar, vanilla extract, bourbon, cornstarch, and cinnamon together in a bowl. Fruit filling will be fairly soupy. Divide filling into 8 oven-safe ramekins and place on a baking sheet.
- Bake in the preheated oven, uncovered, for 35 to 40 minutes, carefully stirring every 15 minutes.
- Meanwhile, mix flour, baking powder, and salt together in a bowl and set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in dry ingredients until just combined. Crumble topping evenly over hot filling.
- Return to the oven and bake until topping has spread and is nicely browned and fruit is bubbly, about 15 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 64.4 g, Cholesterol 53.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 194.1 mg, Sugar 48.5 g
PEACH CUTIE PIES
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 19
Steps:
- 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.
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