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 PIES
Aren't these just the cutest things? Delicious and no hassle. You don't even have to peel any fruit. Recipe and photo: Food Network Magazine 06-28-14
Provided by Ellen Bales
Categories Pies
Time 50m
Number Of Ingredients 6
Steps:
- 1. For a 12-cup muffin tin, cut 12 5-inch rounds of refrigerated pie dough and press into muffin pan cup and up the sides.
- 2. Place a pitted peach half, cut-side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar and cinnamon. NOTE: You may also make a mixture of the cinnamon and sugar and sprinkle over peaches.
- 3. Top with a 3-1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, and sprinkle with sugar.
- 4. Bake in a preheated 350º oven until golden, about 35 minutes.
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
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.
More about "mini peach pies food"
EASY INDIVIDUAL PEACH PIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 45 mins
- Unroll 1 of the piecrusts, and use a rolling pin to slightly flatten. Cut dough into 1 1/2-inch strips. Lay 2 strips in an “x” shape. Place 1 peach half in center of “x” and top peach with 2 teaspoons of the brown sugar mixture in the pit hole. Cut the 2 bottom, and top left strips of dough in half lengthwise. Wrap dough strips over peach in a lattice pattern. Reserve excess dough to be rolled out and cut into strips. Place wrapped peach half on a rimmed baking sheet lined with parchment paper. Repeat process with remaining dough, peach halves, and brown sugar mixture.
- Lightly whisk together egg and water. Brush peach pies with egg wash, and bake in preheated oven until golden brown, about 20 minutes. Let stand 4 minutes. Serve warm.
MINI PEACH PIES + HOMEMADE PEACH PIE FILLING RECIPE
From thediaryofadebutante.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 159 per serving
- Place diced peaches in a large bowl and sprinkle with lemon juice. In a separate bowl, mix together flour, sugar, cinnamon, nutmeg and salt. Pour over the diced peaches and gently stir to combine.
- Preheat the oven to 375F. Spray an entire muffin tin, including both the inner and outer cavities, with baking spray.
- Roll out pie crust on a lightly-floured surface. Use a four-inch biscuit cutter to cut out circles of dough and gently press into each open muffin cavity, making sure to fit the cavity as snugly as possible to avoid creating air pockets. Fill each cavity about 4/5th’s of the way full with homemade peach pie filling.
- Use any extra dough to create your mini pie crusts. Gently press crusts together until there are no gaps.
LITTLE PEACH HAND PIES - MINI PEACH HAND PIES - HOW …
From howsweeteats.com
MINI PEACH PIES - FRIDAY IS CAKE NIGHT
From fridaycakenight.com
MINI PEACH PIES - CLOUDY KITCHEN
From cloudykitchen.com
MINI PEACH PIES - DESSERT FOR TWO
From dessertfortwo.com
MINI PEACH PIES RECIPE - BELLY FULL
From bellyfull.net
MINI PEACH PIES | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
MINI PEACH PIES (FOR TWO) • ZONA COOKS
From zonacooks.com
Reviews 2Calories 936 per servingCategory Dessert
MINI PEACH PIES | WILLIAMS SONOMA
From williams-sonoma.com
AWARD WINNING PIES | SHARI’S RESTAURANT
From sharis.com
DESSERTS | WEGMANS
From shop.wegmans.com
BOURBON PEACH MINI PIES RECIPE | LAND O’LAKES
From landolakes.com
HOMEMADE MINI PEACH PIES RECIPE - THE REBEL CHICK
From therebelchick.com
MINI PEACH PIES – THE COMFORT OF COOKING
From thecomfortofcooking.com
PRODUCT LOCATOR | LITTLE DEBBIE
From littledebbie.com
MINI PEACH PIES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
13 PLACES IN VIRGINIA WHERE YOU CAN GET THE BEST PIE - ONLY IN …
From onlyinyourstate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love