MINIATURE PEACH RECIPES
SUPER SIMPLE MINI PEACH PIES + 20 OTHER DELECTABLE PEACH ...
If you’re anything like me you’ll look for anyway to eat more peaches while they’re in season. I recently found a super simple pie crust recipe and the result was even better than I expected! Give it a try for yourself! :-)
Provided by Jill Nystul
Categories Dessert
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- You’re going to start by making the crust. Mix the flour and salt in a medium sized bowl. Add the oil and water and stir until well combined.
- Form the dough into a ball and then cut it into eight sections. I cut mine into four pieces and then cut those pieces in half.
- I used these great little ramekins that I found at Tai Pan Trading for a couple of dollars each as my pie plates. But if you don’t have something like that on hand you could use a muffin tin.
- Take one of the little sections of dough and spread it out on the bottom and up the sides of your ramekin to form your bottom crust.
- Add your peaches to the pie. You’ll want to use about half a peach per pie. Top the peaches with about a quarter of a tablespoon of butter and a dash of sugar.
- Now comes the only slightly tricky part of this recipe – the top crust. Take another of the small sections of dough. I ended up using my hands to pat the dough down until it was about the right size to cover the top of the pie. When pieces crumbled off I just smushed them back on.
- Once the dough is the right size, carefully pick it up off your cutting board. I used a cleaver and slid it under the dough. You could also use a spatula.
- Now place the dough on top of the pie, pat it down a little bit and crimp the top and bottom crusts together. Mine ended up looking “rustic.” ;-)
- Brush the top of the crust with the beaten egg and sprinkle with sugar.
- Bake at 350 degrees for 30 minutes or until the crust is golden brown.
- I have some great neighbors. I don't tell them or show them nearly enough how much I appreciate them, but I do like to at least offer a token of my ... Continue Reading
Nutrition Facts : Calories 527 kcal, CarbohydrateContent 54 g, ProteinContent 7 g, FatContent 31 g, SaturatedFatContent 25 g, CholesterolContent 48 mg, SodiumContent 332 mg, FiberContent 2 g, SugarContent 12 g, ServingSize 1 serving
SUPER SIMPLE MINI PEACH PIES + 20 OTHER DELECTABLE PEACH ...
If you’re anything like me you’ll look for anyway to eat more peaches while they’re in season. I recently found a super simple pie crust recipe and the result was even better than I expected! Give it a try for yourself! :-)
Provided by Jill Nystul
Categories Dessert
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- You’re going to start by making the crust. Mix the flour and salt in a medium sized bowl. Add the oil and water and stir until well combined.
- Form the dough into a ball and then cut it into eight sections. I cut mine into four pieces and then cut those pieces in half.
- I used these great little ramekins that I found at Tai Pan Trading for a couple of dollars each as my pie plates. But if you don’t have something like that on hand you could use a muffin tin.
- Take one of the little sections of dough and spread it out on the bottom and up the sides of your ramekin to form your bottom crust.
- Add your peaches to the pie. You’ll want to use about half a peach per pie. Top the peaches with about a quarter of a tablespoon of butter and a dash of sugar.
- Now comes the only slightly tricky part of this recipe – the top crust. Take another of the small sections of dough. I ended up using my hands to pat the dough down until it was about the right size to cover the top of the pie. When pieces crumbled off I just smushed them back on.
- Once the dough is the right size, carefully pick it up off your cutting board. I used a cleaver and slid it under the dough. You could also use a spatula.
- Now place the dough on top of the pie, pat it down a little bit and crimp the top and bottom crusts together. Mine ended up looking “rustic.” ;-)
- Brush the top of the crust with the beaten egg and sprinkle with sugar.
- Bake at 350 degrees for 30 minutes or until the crust is golden brown.
- I have some great neighbors. I don't tell them or show them nearly enough how much I appreciate them, but I do like to at least offer a token of my ... Continue Reading
Nutrition Facts : Calories 527 kcal, CarbohydrateContent 54 g, ProteinContent 7 g, FatContent 31 g, SaturatedFatContent 25 g, CholesterolContent 48 mg, SodiumContent 332 mg, FiberContent 2 g, SugarContent 12 g, ServingSize 1 serving
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