Peach Raspberry Mini Pie Recipe
Posted by The Pie Guy
Makes six mini pies, double crust, fruit filling. Total prep
Set the mini pie trend with these cute Peach Pies
Mini pies make a great gift
This recipe is for six mini pies, eat one and save the rest
The sweet, delicate flavor of summer peaches paired up with raspberries create a beautiful scented pie. Wave this mini pie in front of their face and they will follow you.
Do not use super ripe peaches.
The taste will be mealy and slimy.
Yuck!
The most important step in making a great peach pie is choosing good fruit. If you can get tree ripened peaches. The aroma is just out of this world.
Peaches release a lot of juices when they cook. These juices could give your pie a soggy bottom. To prevent this step up on the thickening with more cornstarch or tapioca.
Best Peaches for Pies:
Use freestone verses cling peaches if you’re going to use fresh peaches in your pie. Either one can be used, but the freestone peaches are much easier to pit.
When choosing fresh peaches, pick ones that are fragrant, unblemished and not too hard.
Look for peaches that are firm and ripe. Peaches that are solid and have some weight to them will be sweeter and tastier.
Do not use peaches that have brown or mold spots or mushy areas. Unripened peaches will ripe a day or two so use them quickly.
To enjoy this pie at any time the year, frozen peaches can be used. But, thaw them out first and drain the excess juice as they thaw.
Do not use canned peaches if you are looking for that fresh taste.
Peeling Peaches:
A quick way to peel peaches is to blanch them first.
Score the bottoms of the peaches with a small X.
Immerse the peach in boiling water until the skins curl at the X, usually in 20 to 60 seconds.
Immediately transfer to a bowl of ice water to cool.
With your fingertips grab the curled skin at the X and pull them off.
Use a paring knife or peeler to remove any skin that remains.
Peach Raspberry Mini Pie Recipe
—Ingredients for six to eight mini pies—
Filling
2 cups fresh or frozen peaches
1/2 cup fresh or frozen raspberries
1 fresh-squeezed lemon juice
1/4 teaspoon fresh lemon zest
3/4 cup sugar
1 tablespoon cornstarch
1 tablespoon tapioca flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of salt
1 tablespoon cold unsalted butter (dotting top)
Directions
1. Prepare the pastry for mini pies: Roll the pastry, cut out large circles and line six cups of a 12 cup muffin pan. Be sure to butter and a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry. Preparing the muffin pan for mini pies.
2. Preheat the oven to 400° F.
3. Pour the fresh-squeezed lemon juice in the bottom of a large bowl with your frozen peaches and raspberries. Add your lemon zest to the bowl and toss.
4. In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, nutmeg and salt. Add them to the peaches just before you want to bake the mini pies, mix gently.
5. Scrape the filling into the dough filled cups, dot with butter and cover it with the second crust.
6. Crimp the top crust to the bottom by pinching gently; chill the pie for 15 minutes. Cut vent slits in the top crust. Egg wash the top and sprinkle with sugar.
7. Place the muffin pan on a baking sheet and bake for 10 minutes at 400° until the crust looks dry, blistered, and slightly blonde. Turner the oven down to 350°F, and bake for at least 20 to 30 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust.
8. DO NOT remove while the mini pie is hot. Cool the pies before removing from the cupcake pan for at least 30 minutes. Need more help?
9. Store the pie uncovered in a cool place up to three days.
Peach Pie Success
Use your nose to choose a fresh peach.
A good peach should have a sweet, peachy smell. Stay away from greenish peaches. They were picked too soon.
