Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • 6-8 Tablespoons (90-120ml) ice water
  • 2 (14.1 ounce/400g each) refrigerated pie crusts (such as Pillsbury)
  • 4 medium peaches (about 600g), peeled, pitted, and sliced
  • ¼ cup (50g) granulated sugar
  • 2 Tablespoons (15g) all-purpose flour
  • ½ teaspoon (2.5g) ground cinnamon
  • ¼ teaspoon (1.25g) ground nutmeg
  • 1 Tablespoon (15ml) lemon juice
  • 1 Tablespoon (14g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 Tablespoon (15ml) milk or water
  • Turbinado sugar or granulated sugar, for sprinkling

Instructions:

  1. Whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Or Unroll the pie crusts on a lightly floured surface.
  2. In a large bowl, combine sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat.
  3. Roll out the dough (or store-bought crust) to about 1/8-inch thickness. Cut out 3-inch circles using a cookie cutter or knife. Gently press the dough circles into the muffin tin cups. Spoon the peach filling evenly into each pie crust. Dot the filling with small pieces of butter. Cut out more 3-inch circles for the tops. Cut a few slits in each top crust for ventilation. Place the top crusts over the filling, crimping the edges to seal.
  4. Whisk together egg and milk/water for the egg wash. Brush the tops of the pies with the egg wash, and sprinkle with turbinado sugar. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, tent with foil.
  5. Let the mini pies cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely.