These Peaches and Cream Mini Pies are a delicious summer dessert! Bright and sweet peaches sit on a pillow of vanilla cream, and tender and buttery pie crust brings these mini pies together.
Prep Time20 minutesmins
Cook Time30 minutesmins
Chill1 hourhr
Total Time1 hourhr50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Individual, Peaches, Pie, Small Batch, Vanilla Cream
2fresh peaches, slicedpeeling the peaches is optional
1teaspoonlemon juice
1tablespoonlight brown sugaror sweetener of choice
2teaspoonsall-purpose flour
Vanilla Cream
1largeegg yolk
1 and 1/2teaspoonscorn starch
1/2cupheavy cream
2tablespoonslight brown sugaror sweetener of choice
1/2teaspoonvanilla extract
1 and 1/2teaspoonsunsalted butter
Instructions
Vanilla Cream
Make the Vanilla Cream first - In a small saucepan, add the egg yolk, cream, brown sugar and cornstarch. Whisk until the cornstarch and egg yolk are thoroughly incorporated. Turn on the heat to medium.
Cook the cream until it thickens and bubbles slightly - about 3-5 minutes. Remove the pan from the heat and add the vanilla and butter. Stir until the butter has melted.
Strain the cream through a fine mesh strainer set over a bowl. Cover with plastic wrap - with the plastic set directly on top of the cream. This keeps a skin from forming. Set aside to cool at room temperature until ready to use.
The cream can also be made ahead of time and refrigerated until ready to use.
Pie Crust
Note -The butter needs to be cold. Before you begin making the dough, cut the butter into cubes and place in the freezer for about 10 to 15 minutes ahead of time.
In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) - making sure they are all coated with flour.
Fill a small liquid measuring cup with ice water - as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar and 2 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note - The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.
Note - Weather and humidity can impact how much water you need to bring the dough together. You may find that you need more water than the recipe states.
Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 1 hour.
Peach Filling
In a small bowl, mix the peach slides, lemon juice, brown sugar, and flour until the peaches are covered. Set aside. Note - You can reserve the juices from the peaches to brush on the peach slices before and after baking the pies.
Baking - Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Lightly grease 4 muffin cups in the muffin baking pan.
Remove the chilled dough from the refrigerator and let it come to room temperature for at least 15 minutes. Lightly flour your work surface. Cut the dough disc into 4 equal pieces. Working with one piece at a time, gently shape the dough into a ball, and roll into a 6-inch diameter circle. Press the dough circles into the prepared muffin cups - working the dough so it touches the bottom of the cup, and leaving about a 1/2-inch overhang. Trim off any excess, and crimp the edges of the dough - just as you would a regular pie dough.
Spoon equal amounts of vanilla cream into each pie cup. Then pile the prepared peach slices on top of the cream. Optional - brush some of the peach juice over the top of the peaches.
If using, sprinkle the coarse sugar on the edges of the pie crust. Note - You can also brush the edges of the pie crust with the leftover egg white for a shiny, golden crust.
Bake for 30 to 35 minutes, or until the crust is a golden brown and the cream is bubbly. Cool on a wire rack in the pan for 10 minutes. Then carefully lift each pie out of the muffin cups to cool completely on the cooling rack. Top with your favorite whipped cream, ice cream or reserved peach juice, and Enjoy!