Mini Peach pies
Who can say no to peach pie? I know, I can’t. And I can really not say no to a MINI peach pie. These are too cute, I don’t have to share. It’s the perfect treat!
The pie crust is not overly sweet, so buttery and flaky – almost like puff pastry. Sooo good!
The most important part about this recipe is the cooling time for the pie! I actually made the dough one day in advance, since I didn’t have the chance to bake these pies that same day
Recipe for 4 mini peach pies
You can easily double the recipe for 8 or more mini pies and make these vegan by using vegan butter/ margarine.
- 150 Grams of flour
- 3 packages of vanilla sugar / alternatively 25 grams of sugar + 1 tsp of vanilla extract
- 115 grams of cold butter
- 1/4 tsp of salt
- 3-5 tbsp of ice cold water
- 350-450 grams of peaches
Cut up the butter into little cubes and combines these with all the other ingredients, except the ice water. Once the ingredients turn into a dough, add one tablespoon of the cold water at a time and check, how your dough is coming together. You could easily take less or more ice water. It should not be too sticky. If you added too much water, add a little more flour. I used 3 tbsp for this recipe. Knead the dough and shape it into a ball. Then cover it in cling film and let this rest for at least two hours (or up to 2 days) in the fridge.
Peel the peaches. I let mine sit in hot water for 5 minutes and then peel the skin right off. Cut the peaches into slices or cubes. Grease your mini tart pans with butter.
After the cooling time: Roll out your dough on a floured surface and transfer to the tart pans. I used the mini tart pans from @chefmade, with removable bottoms and this worked out perfectly!!! These are wonderful and so cute. After filling all the tart pans with dough, transfer the remaining batter back to the fridge. You will need this later for lacing the pie. Polk the dough with a fork to let excessive air out during the baking process. Preheat the oven to 180 degrees. Add the peaches. Get the reamining dough out and roll it out again- on a floured surface. Cut the dough into stripes and place this on top of the peaches. Form a lace or braid the dough. Now the mini pies can bake in the oven for 25- 27 minutes.
Let the pies cool in the pans entirely, before getting them out, so these don’t break. Sprinkle with some powdered sugar.
Enjoy with some whipped cream or vanilla ice and thank me later. đ
Love and happiness,
Sue
