Mini peach pies
Refrigerated pie crust, unprepared
7 oz, store-bought or homemade
3 large, diced (or when fresh peaches aren't great, use defrosted frozen peaches)
3 Tbsp, granulated
½ tsp, minced (optional)
Powdered sugar (confectioner's)
- Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom).
- In a medium bowl, toss together peaches, granulated sugar, ginger, cornstarch and salt.
- Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide peach mixture among crusts.
- Bake until crusts are browned and filling is bubbly, about 20 minutes. Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.
- Serving size: 1 mini pie