Mini Blueberry Peach Pie Recipes

BLUEBERRY-PEACH MASON JAR LID PIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
• Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
• Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
• Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
• To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

MINI PEACH PIE

Steps:

• In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

MINI BERRY PIES

Steps:

• Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
• Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
• Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

MINI BLUEBERRY-MARSCARPONE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
• Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
• Place a round piece of parchment paper on top of each crust and add pie weights.
• Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
• While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
• Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
• Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
• Cover and chill in the refrigerator for at least 4 hours, or overnight.
• When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
• Top each pie with whipped cream and blueberries.

MINI PEACH HAND PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
• Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
• Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
• Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
• Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
• Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
• Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
• Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
• Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.