I'm the type of girl who usually shys away from pies. The thought of having to make a pie crust from scratch is enough to make me turn to a cake recipe instead.
But when a group of food bloggers spontaneously decided to all make pie and post, blog and tweet about their pie making adventure. Of course I had to join in. I do love my fruit pies, especially those with big chucks of fruit.
Like a good Georgia (transplant) girl, I had some ripe peaches at the house. And since we are in blackberry season, peaches and blackberries it was! Instead of making a regular full-sized pie, I thought: What makes a good pie even better? Making them mini-sized. Most everything is cuter when smaller, right?
To make these mini pies, I used a cupcake/muffin pan. You could just as easily, if not more so, use some tart pans. But sometimes, a muffin pan is just more convenient.
Although getting the pies out of the cupcake pan and onto a plate can be challenging, it is worth the effort in the end. Just let the pies cool for 20-25 minutes before taking them out of the pan, it gets much easier.
Confession: I got tired of making the lattice top of the pies, so a few pie tops ended up being hearts.
Ingredients (makes 6 mini pies)
- 3 ripe peaches, peeled and cut into small chunks
- 1 1/2 cups blackberries, cut into small chunks about the same size as the peaches
- Juice from half a lemon
- 1/2 tablespoon white sugar
- 2 pre-made frozen pie crusts, thawed to room temperature
- 1 egg, beaten
- Preheat oven to 350°F.
- Roll out the crust and shape into cupcake pan. I found that a dough circle about 4 inches in diameter and 1/8″ thick worked best for me. Mix the peaches, blackberries, lemon juice and sugar in a medium mixing bowl. Then spoon the fruit mixture into the pie crust dough in the cupcake pan.
- Roll out addition pie crust dough to about 1/8″ thickness and cut into strips for a lattice weave top, or cut into hearts, stars, etc. Place on top of the fruit mixture. Brush the beaten egg on top of the pie crust.
- Bake in the pre-heated oven for about 12 minutes, the pies are ready when the crust is a golden brown.
- Serve and enjoy!
Dig on in! These pies were so, so easy to make, especially since I cheated and used pre-made pie crust. If you’re like me and want to make pies quickly… Whole Foods has some great pre-made pie crusts: organic and gluten-free varieties too.
For more recipes and stores, please visit Melissa's blog: www.dashofeast.com