Рецепт Mini Peach and Apple Pies
Mini Peach and Apple Pies
Home organization is a big priority for me right now. I’ve watched a cazillion videos on Youtube and will share the link for one of the most incredible craft rooms ever. I’m also working up the nerve to show you where I store all of my “stuff”.
Saturday was clean out the pantry day and I came across a couple cans of peaches. The Mr. used to eat them regularly but not anymore. I had also been to my son’s home earlier in the week and grabbed a few apples from his trees and wanted to use them. There wasn’t enough of either of these fruits to make a large pie so I made minis using my mini tart pans. I also used premade pie dough that was languishing in the freezer.
Each pie was the perfect single serving and you know I was contemplating how these would look on a dessert buffet. I ended up with 10 little pies and once again Charisse’s coworkers were happy campers.
Mini Peach and Apple Pies
Author: Sandra Lee Garth
Recipe type: Dessert
Cuisine: American
- Prep time: 30 mins
- Cook time: 40 mins
- Total time: 1 hour 10 mins
- Serves: 10
- 2 ½ cups chopped apples, approximately 4 small
- 2 tsp of lemon juice
- 3 cups of water
- ½ cup of white sugar
- ½ cup brown sugar
- 1 tsp of cinnamon
- ½ tsp apple pie spice
- Additional sugar and cinnamon for sprinkling
- 1 roll pie dough – or use your favorite recipe
- 1 – 15oz can peach slices and 1 8.75oz peach slices, drained
- ½ cup white sugar
- ½ cup brown sugar
- ¼ tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Additional sugar and cinnamon for sprinkling
2 rolls pie dough – or use your favorite recipe
Place chopped apples, water and lemon juice in medium size pan and cook over high heat for 10 minutes or until apples fork tender.
Drain the apples and add the sugars, cinnamon and apple pie spice to apples and set aside.
Place chopped apples, water and lemon juice in medium size pan and cook over high heat for 10 minutes or until apples fork tender.
Chop peaches and combine them in a medium size bowl with the sugars and spices and set aside.
Preheat oven to 350° F and prepare mini tart pans with nonstick spray.
While oven is preheating, unroll one roll of pie dough at a time and cut out 3 ½ circles.
Fit each circle into mini tart pan and then fill each pan with a generous tablespoon of each filling.
Cut leaf shapes or strips and place on top of filled pans.
Brush cutouts with melted butter and then sprinkle with sugar and a little bit of cinnamon.
Bake in preheated oven for 30-40 minutes.
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When my craft room/are grows up this is what I want it to look like the one in the video. Nikki has some fabulous videos online and her website if full of tips to make running a household super easy. Check out this link for the organization video I was telling you about. I drooled over this like I do over desserts.
About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?