Happy July! We’re in full summer swing over here, and we enjoyed the holiday weekend by resting a little extra and baking a little more than usual (*insert happy dance for getting off work tomorrow!). Last week at Summer Camp was “Farm to Table Week,” so we ended the week with a trip to an orchard for some peach picking. Is there anything more mouthwatering than a perfectly juicy peach? I think not.
Originally, I was going to share a mini apple pie recipe, because what is more American than apple pie with some vanilla ice cream, really? But with all of these peaches on my hands, how could I resist? I must confess, I do not consider myself much of a baker at all. To me, baking is much more about the science of food than cooking is, and let’s just say I was never that great at science. I find when I’m baking it’s much easier to royally mess things up – J has tasted many failed baking experiments in the playground that is my kitchen. Cooking comes more natural to me. It’s stress-relieving and fun, and there are no rules – experiment as much as you want! So this weekend, I challenged myself to take the time to bake things that have been on my list for a while. A few new, adventurous ones – like making our own bread for the first time – and some old, faithful go-to’s – like these DELISH mini pies. Plus, since it was the weekend, I convinced a pretty handsome guy to be my assistant baker. 😉 These mini peach pies are perfect for your 4th of July cookout, and you don’t even need a plate to eat ’em! #fingerfoodfan
Mini Peach Pies
What you’ll need:
- 3-4 peaches, peeled and diced
- 1 tbsp flour
- 1/4 cup brown sugar
- pinch of nutmeg
- pinch of salt
- 1 tsp cinnamon
- 2 tsp butter
- your favorite pie crust (store bought pie crust TOTALLY works for this!! I just had the time to make my own this time.)
*If you’d like to make the pie crust yourself, combine 3 cups flour, 1 tsp salt, 1 tsp baking powder, 1 cup butter, and 2/3 cup water. Mix until dough forms, and roll out thinly.
- In a bowl, soften the butter. Then combine butter with the peaches, flour, sugar, cinnamon, nutmeg, and salt.
- Cut your pie crust into circles slightly larger than your muffin tin. I used a small bowl, around 5″ in diameter that worked well.
- Grease your muffin tin, and line each space with crust. Fill each crust with around 1 1/2 tbsp of peach filling.
- Top the mini pies with the rest of your crust, either with a smaller sized circle or other design. I chose to do a simple lattice, but if you opt for the fully covered circle top, make sure you pierce the top with a knife!
- Brush over the top of each pie with an egg wash.
- Bake at 350 for 30-35 minutes or until crust is deliciously golden brown.
and then dig in! Seriously, the only thing that could make these any better would be a giant spoon of vanilla ice cream. Happy 4th of July! Here’s hoping your holiday is as peachy as ours. 😉