Mini Cherry and Peach Pies

When I was little I hated pie.  Every year at Thanksgiving everyone would get all excited for pie and feeling like it was something I should like too I would take a slice.  I’d break off the perfect triangle at the end and put it in mouth with high expectations, but nope, it would taste just like it did last year, gelatinous soggy fruit and dry crust.  I just didn’t get it.

Since then I’ve learned that there are some things in life that you do actually acquire a taste for.  It takes time, trial and patience. 

Coffee for instance… it used to taste like bitter-bold-blackness, now it is my lifeblood.  Scotch is another one of those acquired tastes.  I have yet to acquire it but gosh darn it I will keep sipping it once a year until I finally like it.

It is a sort of rite of passage into adulthood… drink coffee, sip scotch and eat pie.  Then you are an adult. 

While I haven’t gotten the scotch down, I have discovered my grown up love for pie.  That means I’m almost an adult right?  I’m not sure when it exactly happened, but now pie is something that I crave.  I just look at blueberries and think… ‘ummm you’d be tasty in a pie.’  Rhubarb usually gets the old ‘You know you’ll be so good if I mixed you with strawberries.’ 

Yes, I do talk to my fruit, sometimes in my head, but sometimes out loud.  It’s ok people, I’m pretty sure it’s normal.  The old woman at the grocery store does it all the time!

So when this big bowl of cherries was sitting on the counter next to some perfectly ripe peaches I obviously said ‘Well hello you two, you would be simply divine in some mini pies.’  And I was right, they were!!

Mini Cherry and Peach Pies

Pie Crust
1/3 Cup Shortening
½ Cup Butter, unsalted
1 Teaspoon Salt
2 Cups Flour
2-4 Tablespoons water

Using your hands or a pastry blender mix together the shortening and butter.  Add salt and flour and continue to combine.  Add water 1 tablespoon at a time until dough comes together into a ball.  Divide dough in half and wrap in plastic wrap and stick in the fridge for 2 hours (or longer).  (You can make your fillings now.) Once chilled, remove dough and on a floured surface roll dough out to about ¼ of an inch.  Using a round dough cutter cut out as many circles as you can and set aside on a floured surface. (If you don’t have a cutter you could try cutting dough into small triangles.)  Continue re rolling the extra dough until it is all used.  Place half the circles on a greased cookie sheet or sil-pat liner sheet.  Spoon about a tablespoon of filling onto each dough round.  Top with a second round and press edges down to seal.  Make little cuts in the top to vent.  If you desire brush the tops of each round with a small amount of melted butter.  Sprinkle sugar on cherry pies and cinnamon sugar mix on peach pies.

Bake each sheet in the oven at 350 degrees for 30 minutes.   

Cherry Filling
1 Lb Cherries
2 Tablespoons Cornstarch
1 tablespoon Lime Juice
¼ Cup Sugar

Using a cherry pitter or a knife remove all cherry pits and stems and cut cherries in half.  In a small bowl combine cherries with all remaining ingredients.  Let the cherries macerate for an hour before using.  

Peach Filling
3 Peaches or Nectarines
2 Tablespoons Cornstarch
¼ Cup Sugar
¼ Teaspoon Cinnamon
½ Teaspoon Vanilla Extract

Remove the skin from the peaches and cut into thin slices.  Add the remaining ingredients to the peaches in a small bowl and mix together.  Let the peaches sit for about an hour before you use.

3 thoughts on “Mini Cherry and Peach Pies

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>