Crumble Mini Peach Pie
A perfect individual-sized treat, these mini peach pies are filled with juicy fresh peaches and topped with a sweet, buttery crumble. Drizzled with caramel sauce, theyre a delightful dessert to enjoy all to yourself!
Ingredients:
For the Pie Crust:
2 refrigerated pie crusts 不
For the Filling:
3 4 cups diced fresh peaches about 500g or 18 oz when peeled and pitted
2 tbsp caramel sauce salted or regular, to taste
2 tbsp cornstarch
tsp cinnamon
For the Crumb Topping:
1 cup all-purpose flour
cup light brown sugar
cup granulated sugar
tsp cinnamon or more to taste
6.5 tbsp unsalted butter, melted and cooled 杻
Dash of salt 蓼
For Serving:
Extra caramel sauce for drizzling
Instructions:
1 Prepare the Filling:
Toss diced peaches with cornstarch and caramel sauce to coat the peaches evenly. Set aside.
2 Make the Crumb Topping:
In a bowl, combine flour, brown sugar, granulated sugar, cinnamon, melted butter, and a pinch of salt. Mix with a fork until pea-sized crumbs form. Place in the fridge until ready to use.
3 Preheat the Oven:
Preheat your oven to 425F 220C. Spray a regular cupcake pan with nonstick spray or generously brush with vegetable oil. This recipe makes 12 mini pies!
4 Prepare the Pie Crust:
Roll out the pie crust on a floured surface. Use a 4-inch cutter to cut out 12 circles. 不
Press each circle of pie crust into the bottom and sides of each cupcake cup. 不
5 Assemble the Mini Pies:
Fill each pie crust with about 2 tablespoons of the peach filling, almost to the top.
Top each pie with a generous amount of crumb topping.
6 Bake:
Bake the pies for 10 minutes at 425F 220C. Then reduce the heat to 350F 175C and bake for an additional 2535 minutes, or until the crust and crumb topping are golden brown.
7 Cool the Pies:
Let the pies cool in the pan for 25 minutes. Then transfer them to a wire rack to cool completely.
8 Serve:
Drizzle with extra caramel sauce for a sweet finish. Enjoy your mini peach pies!
Enjoy your Crumble Mini Peach Pies!