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.
1 Tablespoons flour
1 Tablespoons brown sugar
1 Tablespoons butter
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.