These Peach Raspberry Mini Pies from A Joyfully Mad Kitchen are a delightful combination of sweet peaches and tart raspberries nestled in a flaky pie crust. Perfect for individual servings or sharing with friends!
Ingredients: 1 cup diced peaches. 1 cup fresh raspberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1 package store-bought pie crusts 2 crusts. 1 egg, beaten for egg wash. Powdered sugar for dusting.
Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine diced peaches, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until well combined. Roll out the pie crusts and cut them into circles using a cookie cutter or a glass, making sure they're large enough to line the cavities of a mini muffin tin. Press the crust circles into the cavities of the mini muffin tin. Fill each crust with the peach-raspberry filling. Cut small shapes out of the remaining pie crust to create decorative tops for the mini pies, if desired. Place the decorative crust pieces on top of the filling. Brush the tops of the pies with beaten egg wash. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and allow to cool slightly before removing from the muffin tin. Dust with powdered sugar before serving.
Alex Mosley