Summer is here and the fruit is abundant and delicious. I don’t have one favorite fruit of summer, I am an equal opportunity fruitaholic. They are so easy and if peaches are not your family’s favorite choose whatever your family likes best!
- 1 cup fresh peaches, cut into chunks
- 1 refrigerated pie crust
- 1 tablespoon butter
- 4 teaspoons sugar
Preheat oven to 350 degrees.
Lay out the pie crust and using a biscuit cutter or cookie cutter that is approximately the size of a cup in a cupcake pan, cut out 4 circles. Line each cup of the cupcake pan with a circle of pie dough, push the crust into the cup so that it lines all sides and is resting on the bottom of the cup.
Divide the 1 cup of peaches evenly between the 4 cups. Cut the butter into little chunks and divide evenly among the 4 cupcake pan cups, put this on top of the peaches. Sprinkle 1 teaspoon of sugar on top of the peaches in each cup. With the remaining dough roll out and cut 4 smaller circles to placed on top of the peaches. Crimp the edges so that each little pie is sealed.
Place in the oven and bake 25 minutes or until they are just turning golden brown. Makes 4 mini pies.