Mini Fruit Pies for National Pie Day!

Today I wanted to share these fun and adorable mini fruit pies with y’all! I made them for a friends 30th birthday and I love how they turned out! I even baked up some extra dough scraps as decoration on top! Even better, they bake up fast (about 10 minutes) and you get your own little personal pie (meaning you don’t have to share!).

For this recipe I chose blackberry and peach (absolutely amazing together!) but any fruit combo

(or any filling for that matter) will work.

Here’s my Pie Maker. It’s the Bella brand, which is found at Target and with coupons I nabbed it for around $15! it bakes 4 mini pies at once. No mini pie maker? No problem! Just use mini pie tins and bake at 375 degrees on a baking sheet for 8-10 minutes or until golden.

My go to cookbook for pie making is Pie by Ken Haedrich. This recipe is adapted from here.

Ingredients:

Makes 4-6 mini pies

2 rolls of premade refrigerated pie dough or use this recipe for Basic Flaky Pie Pastry
3 medium sized ripe peaches
2 cups blackberries
1/4 cup plus 1 1/2 tbsp sugar
2 tbsp cornstarch
1/4 tsp nutmeg
1/2 tbsp lemon juice
1/2 tsp lemon zest
milk or cream for brushing crust
sugar for dusting crust

Directions:

Blanch the peaches to remove skin by boiling 2 quarts of water in a large saucepan and adding peaches one at a time to the water with a slotted spoon. Count to 15 then remove peach, let cool briefly, and slide the skin right off.
Chop the peaches (you should have about 2 cups) and add to a large bowl.
Add the blackberries and 1/4 cup of sugar to the bowl. Toss to combine and set aside for 15 minutes.
Roll the pastry out on a floured surface and cut into small circles (and any other desired shapes) to fit in the mini pie shell or pie maker. I used a burger press mold to cut out the perfect size circles.
Try not to handle the dough too much and place in the fridge for 15 minutes after you cut it out.
In a small bowl, mix 1 1/2 tbsp sugar with 2 tbsp cornstarch.
Add to the fruit mixture then add nutmeg, lemon juice, and lemon zest.
Grease the pie tins or pie maker shells and gently press the chilled cut out pie dough into the shells.
Scoop fruit filling into each pie then top with top cut out pie dough.
Press the top and bottom dough together along the edge and trim off any excess.
If baking in the oven, preheat to 375 degrees and poke a few steam vents in the top of each pie.
To glaze the pie, lightly brush the dough with milk and sprinkle with sugar.
Bake for approx 8-10 minutes or until golden.
If topping with cut out pie dough decorations (like stars, hearts, numbers, etc) bake those separately in the oven and place on top after baking.
Let cool before serving.

Adapted from Pie by Ken Haedrich

Blanch the peaches to remove skin by boiling 2 quarts of water in a large saucepan and adding peaches one at a time to the water with a slotted spoon. Count to 15 then remove peach, let cool briefly, and slide the skin right off.