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

Instructions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Bake in the pre-heated oven for about 12 minutes, the pies are ready when the crust is a golden brown.
5. 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