The Style Sisters: Peach

Mini Peach Raspberry Pies baked in ramekins

By The Style Sisters - Friday, September 14, 2012

Hello all! I wanted to share with you my mini peach raspberry pies. I don't know if your house is like mine but when we buy peaches some start to wither before we know it and others are hard as rocks! I decided to hurry up and use the withered peaches and make some pie!

Mini Peach Raspberry Pies

OOOH all that goodness is oozing out of the crust and dripping over the sides..I love that!

Check out my Ralph Lauren meets Audrey Hepburn tablescape HERE for more details that are pictured above.

For the recipe I used about 4 or 5 peaches in varying size and ripeness. You can see the different colors of the peaches below...some were white peaches and some were yellow peaches. The dark golden yellow were hard and deep red color were mushy. I peeled them and chopped them up into small pieces and then I added 3 Tablespoons of brown sugar and 1/4 cup of white sugar, 2 Tablespoons of corn starch, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp allspice and 1/4 cup frozen raspberries. Mixed it up gently and then I made pie crust.

Here is the recipe for the pie crust (I made 2 of these recipes)

1 1/4 cup flour

1/4 cup shortening

1/4 cup butter

pinch of salt

2 to 3 Tblsp of ice cold water

Whipped it up in my cuisinart just until it started to come together, dumped it out onto a piece of saran wrap and formed it into a flat pancake and put it into the freezer for about 10 min. Then I rolled it out and cut out circles that were a little bigger than my ramekins. I fit the circles into the ramekins and left the sides up a little bit so the criss cross crust would have something to attach to. Once the ramekins were filled with the peach mixture I....

Rolled out the second pancake of dough and used my pampered chef serrated edge cuter thingy to cut skinny strips to make the criss crosses for the top crust.

I baked them in the oven for about 30 minute...until the crust was golden and the filling started to ooze over the edges...yummm can you smell it yet?