Amanda Bates with Tiny Pies shows us how to make a delectable peach pie that fits in the palm of your hand! The idea behind Tiny Pies began when Amanda’s son asked her to make him a pie that he could take to school in his lunchbox. With the help of her Mother, Kit Seay, they’ve grown the business, and now you can order their tiny pies online!
Recipe makes about 24 – 3″ tiny pies
3 pounds fresh, ripe peaches, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
one double-crust batch of your favorite pie dough recipe
Prepare dough so it has at least one hour to chill before rolling out. Dough can be made in advance and kept refrigerated for up to three days.
Preheat oven to 375 degrees. Combine sugars, cornstarch and spices then toss with fruit. Roll out pie dough and cut into four inch rounds. Grease muffin pans and line with dough, pressing well into the bottom and fluting the edges. Spoon into dough-lined muffin pans, filling to just below edge. Bake for about 35 minutes, turning pan halfway through bake time. Pies should be golden brown — be sure to peek at bottom of pies by gently lifting out with a spoon to make sure the dough has baked through. Let cool in pan for 10 minutes then place on wire rack to cool completely. Pies will keep in the refrigerator for up to four days.