At Home: Mini Peach Pies

Summer is here! We picked up these gorgeous local peaches from the market the other day, and I wanted to feature them in our holiday weekend dessert.  Typically, I'd make a cobbler, but Keith requested pie instead.  I thought a mini version would be cuter and easier to store, so check out these Mini Peach Pies on What Micky Eats...At Home. The peaches were so juicy and sweet, that I used less sugar in my recipe.

 Mini Peach Pies - Makes 6

• 2 pie crusts (homemade or store bought) 
• 4 peaches, peeled and diced 
• 3 TB white sugar
• 3 TB brown sugar
• 2 TB corn starch
• 1 teasp vanilla extract
• dash of cinnamon
• dash of salt
• 1 egg + splash of milk (for egg wash)
• extra sugar for topping

- Preheat oven to 350 degrees F.

- Coat 6 muffin tin slots with nonstick cooking spray. Set aside.
- In a small bowl, beat the egg with a little splash of milk to make an egg wash.
- In a small bowl, mix the peaches, white sugar, brown sugar, corn starch, vanilla extract, cinnamon, and salt.

- With your prepared pie crust, cut out 6, 5-inch rounds and gently press into each muffin cup, leaving a slight overhang.
- Evenly distribute the peach mixture into each cup.
- With the remaining crust, cut out 6, 3-inch rounds and place on top of each muffin cup, crimping the bottom and top crusts together.
- Pierce the top crusts with a knife and brush with the egg wash.

- Sprinkle with a little granulated sugar.
- Bake until crust is golden and peaches are tender, about 45 minutes.
- Let cool for a few minutes and enjoy with some vanilla ice cream!