Peach Cutie Pies Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
• Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
• Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.

Steps:

• Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.
• Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.
• Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.
• On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.
• Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.
• Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.
• Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
• To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
• Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
• Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
• To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
• Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
• Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
• Spoon the filling evenly into the Cutie Pie shells, and set aside.
• If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
• Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
• Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
• In a large bowl, combine the flour, salt, and sugar, and mix well.
• Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
• Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
• With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
• Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
• When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
• 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
• In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
• Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
• Add the rolled oats, and mix to create a crumbly consistency.
• Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
• Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

Steps:

• Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
• Stir constantly until thickened.
• After thickening, boil for 1 minute, more.
• Pour hot syrup over drained peaches, in bowl.
• Add cinnamon red hots and then pour into pie shell.
• Add butter on top of peaches.
• Cover with second pie shell.
• Bake at 425°F for 40-45 minutes.

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
• Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
• Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
• Serve pie lukewarm or at room temperature with vanilla ice cream.

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter over a medium heat. Add the berries, caster sugar, vanilla pod and seeds, cornflour, and 2tbsp water. Cover, bring to the boil and simmer for 5 mins, stirring occasionally. Pour into an ovenproof dish.
• Roll out the pastry. Using a heart-shaped cutter, cut out 10 large hearts and 10 small ones. Brush them all with the egg wash, place the small hearts on top of the large hearts, then arrange on top of the mixed berries.
• Bake in the oven for 20 mins until the pastry is golden and the berry middle is bubbling. Serve with a drizzle of double cream (if using) and dust with icing sugar.

Steps:

• In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.

Steps:

• 1 Preheat the oven to 350°F.
• 2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
• Add the top crust and make slits for the steam to escape.
• Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
• Tip:
• You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.

Steps:

• Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
• On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
• In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
• Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.