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Sunday, September 25, 2011

Mini Peach Pies

I have an obsession with mini foods. I think it's the cuteness of mini foods that gets me the most. And then I like the portability of mini foods. How you don't need a fork to eat them. You just grab them with your fingers and eat. Lastly I think I love mini foods because it's okay to eat 3 or 4 or 10 of them right? Right? Well maybe not 10 but I won't tell if you won't. I made these cute little peachy pies for Carol's book discussion group last week and I heard they were a hit. I have to keep them spoiled with the homemade treats and it keeps me baking. I have often thought about starting my own Goodies to Go business so I could make some extra cash doing what I love but honestly I'm not sure where to start. How do I sell myself? How do I get myself known? What do I charge? I'm not a business person. Maybe I should ask someone who is to help with that. I just want to bake and make peoples taste buds and bellies feel good with my creations.

These pies were really good. Nice and peachy.

Mini Peach Pies
taken from Cook Au Vin

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8 cups ripe peaches, skins on (I used a 4 pound container from Sam's it was just enough)
1 1/3 cups sugar
6 tablespoons flour
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
3 tablespoons butter
1 packaged refrigerated pie crust

Pit the peaches and dice into a small dice. In a large bowl, gently stir together the peaches, sugar, flour and nutmeg. Let rest for 20-30 minutes until the juices release and syrup begins to form. Place a strainer over a large soup pot and place the peach mixture into the strainer. Allow the syrup to fall into the pan, reserving the peaches. Bring the liquid to a boil over medium heat, reduce to low and cook for 10 minutes or until the liquid begins to thicken. Stir in the peaches. By adding the peaches in last, you avoid overcooking them and turning them to mush. Mine cooked for about 5 minutes and it thickened so I added the peaches and cooked for about 5 more minutes.

Off heat, add the vanilla and butter, gently stirring until the butter melts. Let cool to room temperature. The filling can be made in advance and refrigerated.

Lightly dust your work surface with flour. Unroll one of the pie crusts and using a rolling pin thin out the dough just a little bit. Cut circles big enough to fill a mini-muffin well. Gently place the circles into the muffin tin as if you were filling a pie plate. Fill with pie filling, almost to the top. With remaining dough pieces, gently cut out whatever shape you want to top it with. I cut strips for these, but you could cut out small hearts or stars. Or just cover with rounds. With one box of pie crusts I was able to make about 32 mini pies. I had enough pie filling to make a whole pie. Which in the original recipe she did. Or you could make 32 more mini pies. So you could 1/2 the filling recipe.

Bake the mini pies at 425 degrees for 10 minutes.

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