07 September 2013

Peach Cup-pies


The Littlest Peach Pie

A few years ago I posted a recipe for A Little Peach Pie. Some might call it a Galette. Some might call it a Rustic or Folded Pie. It was simple, delicious and just the right size for a weeknight dinner or a casual treat. That Little Peach Pie was one of my favorite desserts. When peaches are in season, there is nothing better.

Sometimes, though, even a Little Peach Pie might seem like a lot. Sometimes there is just a peach or two sitting on the counter and the thought that it would be delicious in a little crust with a few toasted pecans on top or tucked into its sweet-tart filling. Sometimes, just the thought will make your mouth water.

I think that’s what happened as we were cleaning out my kitchen. A couple of peaches were sitting on the coffee bar. We weren’t really cooking, there was no stovetop. I wasn’t sure where to find a pie plate. But I had a pie crust and I knew where the muffin tins were and the oven was still in place. Next thing I knew I had cut a few circles of dough, tucked them into the muffin tins and put a loosely constructed peach filling together. A little streusel and a few pecans later and those ripe peaches were ready to be baked into six of the cutest little Peach Cup-pies ever. 




Peach Cup-pies


Pastry for a one crust pie (You can use the recipe for Nearly Foolproof Pie Dough, your own favorite recipe or a ready made pie crust.)

Streusel Topping

1 Tablespoons flour
1 Tablespoons brown sugar
1 Tablespoons butter

Pie Filling

2 or 3 ripe peaches
2-3 Tablespoons brown sugar
1/2 Tablespoon flour
pinch of cinnamon

1 -2 Tablespoons toasted pecan or almond pieces

Pastry: Roll out pie pastry and cut into 4-5 inch circles using a small cereal bowl or fruit bowl as a guide. Carefully fit one circle into each section of a cupcake tin, filling as many as you are able. (I lined six sections.)

Make the streusel topping: Place 1 Tablespoons each of flour, brown sugar, and butter in a small bowl. Mash together with fingers or fork until crumbly. Place in refrigerator until ready to use.

Make the filling: In a small bowl combine the brown sugar, ½ Tablespoon flour and cinnamon. Slice the peaches and sprinkle the sugar mixture on top. Toss gently until the peaches are coated with the sugar mixture.

Assemble the pie: Spoon the peach mixture evenly into the prepared muffin cups. Sprinkle the streusel evenly over the pie filling. Scatter toasted nuts evenly over the streusel. Loosely fold any pastry dough that extends above the filling in each cup back over the filling.

Bake in a preheated oven at 425 degrees for approximately 25-30 minutes or until the crust is golden and the filling is bubbly.

Remove from oven. Serve warm with whipped cream or ice cream, if desired.

Enjoy!

3 comments:

aimee said...

I LOVE this idea! It's perfection:)
Blessings,
Aimee

grace said...

i'm sorry to say that i've never attempted to make individual servings of pie, and it's because i'm too lazy to deal with crust more than once. :)
these sound darn tasty!

Lisa said...

Hi Aimee! Thanks! They were delicious.

Grace - I'm with you on crust-avoiding laziness but the surprising thing about these being individual-sized and baked in muffin tins was that the crust seemed particularly undemanding. I didn't worry so much about stretching the dough or making it pretty I just settled some in each tin and spooned filling on top. The pies that came out of the oven were not lovely.... but they still tasted wonderful!