You guys, I’ve never eaten so many peaches in my life! It’s officially peach season, and they taste sooooo good. So in an effort to make as many peach-themed things as possible, I decided on classic peach pie, in cute little individual servings. Mmmmm…. tiny pie. Here’s my recipe:
INGREDIENTS
makes 6 personal-sized pies
pâté brisée
8 peaches
juice of a lemon
2 tablespoons bourbon
100 g flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
185 g sugar
1 egg, slightly beaten
1 egg + 1 tablespoon cream, whisked together (for the egg wash)
DIRECTIONS
Start by making the pastry (or just buy some if you want to save some time!). Separate the dough into two pieces, wrap in plastic, and set aside in a cool place to rest.
Meanwhile, prepare the filling. Peel and pit the peaches, and cut into small wedges. Pour the lemon juice and bourbon over the peaches, and set aside.
In a small bowl, whisk together the flour, cinnamon, nutmeg, and salt.
Add the sugar and egg to the peach slices, and stir to combine. Add the flour mixture, and stir again, until everything is evenly distributed. Set the filling aside and prepare the pastry.
Take the first piece of pastry dough and divide it into six equal pieces. On a well floured surface, roll each piece out into a small circle (about 6 inches in diameter), and carefully fit each one into a small tart pan.
I love using tart pans because you can just press the excess pastry along the edge of the pan with your finger to trim it perfectly!
Once all six pans are fitted with pastry, divide the prepared peach filling among them (I actually had a little bit left over, that I placed into a ramekin and baked along with the pies!).
With the remaining piece of pastry, assemble the pie tops. Again, divide the piece into six equal pieces, and roll each one out individually. Cut into 6 or 8 strips, and assemble in a basket weave (there are more detailed pictures of how to do this in this post !).
Brush the egg wash over the tops of the pies, and sprinkle with sugar. Place on a lined baking sheet, and bake at 200 C (~400 F) for about 30 to 35 minutes, until golden brown and the filling is bubbling.
Let them cool, pop them out of the tins, and enjoy with ice cream!
