Vanilla Scented Mini Peach Pies

Source: adapted from Kitchen Parade

5 medium ripe peaches, skins on (mine yielded about 4 cups)

¾ cup vanilla sugar*

3 tbsp. flour

¼ tsp. nutmeg (freshly grated, if possible)

1 tbsp. butter

1 batch double pie crust (use your favorite recipe or store bought)

Dice peaches into small dice (make them pretty small because they have to fit in mini cupcake pans). In a large bowl, stir together peaches, vanilla sugar, flour, and nutmeg. Let rest for 20 minutes until the juices release.

Place a stainer over a medium saucepan and transfer mixture to strainer letting the juices drip to the bottom of the pan. Place your peaches (in the strainer) over the original bowl. Bring liquid in saucepan to boil over medium heat. Make sure you stir constantly until the liquid thickens. Stir in peaches and butter and remove from heat. Let the mixture cool slightly.

To assemble pies, roll out your pie crust and cut circles (I used a circle cookie cutter) that are slightly bigger than the opening of the mini cupcake pan. Line the pan with cupcake liners and then gently place the cut out pie dough in the liner. Fill with a scant teaspoon of peach filling.

Bake at 425 degrees for 15 minutes. Let cool before removing from pan. Yields 48 mini pies.

*Vanilla sugar is made by combing granulated sugar and vanilla bean pods in which the seeds have been scraped out for another baking project. Let this sit in an airtight container for a few days and the sugar will smell like vanilla and have black specs.  If you don’t have vanilla sugar, use granulated sugar and add 1 tsp. vanilla extract when adding peaches and butter.

Printed from Sweetlessons.blogspot.com