Sunday, May 6, 2012

Tiny Peach PIes

The peach filling for these pies is delicious. It would be so good on vanilla ice cream, or in a yellow cake. I am going to try it with a cake. If you want to do these the long way, make your own pie crust. I just used refrigerator crust today. We have too much going on for me to be making homemade pie crusts. These were still wonderful.
 Tiny Peach Pies
1 box of pie crust
1 bag of dried peaches
2 c. water
1 c. sugar
1/4 c. butter
1/4 t. cinnamon
Put the peaches and the water in a saucepan and bring to a boil. Then simmer for 10 minutes or so. Add in the sugar, butter and cinnamon. Continue to simmer until soft. Smash with a potato masher. Let cool a little.
Spray a muffin tin or two (I got 8 pies out of my box of pie crust). Spread out the pie crust. Use a cup to cut a circle big enough to fit inside the muffin tin. I used a pretty big plastic cup for the bottom. Then use a smaller cup to make the top crust. Press the bottom piece into the pan. Fill with peaches. Add the top crust. Whisk together an egg white and some water and brush on the tops of the crust, sprinkle with sugar. Bake at 350 for 15 minutes or so, checking for when they are brown.

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