You can call me peach pie…..fly peach pie that is….
Why fly peach pie?
When I created my Instagram which in turn lead to my website, it was summer time and I was loving fresh juicy peaches! I was trying to think of a name that described me and my cooking style. So I thought about how I am an old soul who is living in a millennial world so I thought the term “fly” was a good nod to the retro term “fly” which means something cool, neat or hip. So Fly Peach Pie – something old and something new at the same time paired with one of my favorite desserts made perfect sense to me. So now you know the history behind my websites name, and a little about me lets talk about pie.
Mini 3 inch Peach Pies!
These mini 3 inch pies are the perfect size to share with someone you love or eat all by yourself. They can be made using 3 inch cake tins with a slightly slanted side. This recipe can also be made in a standard pie tin and shared with 6 people.
What you need to make peach pie:
For the pie crust – 2 pie dough recipes of raw pie dough. Use my delicious homemade pie crust recipe here.
3 cups Frozen or Fresh Peaches- peeled, sliced and pits removed
1 cup Sugar
2 Tablespoons Lemon Juice
1 teaspoon Cinnamon
4 tablespoons Corn Starch
4 Tablespoons Water
Instructions
Prepare uncooked pie dough in 9-10 inch pie tin or 4 – 3 inch cake tins for 4 mini pies.
Preheat oven to 350 F.
In a small sauce pan, combine peaches, sugar, lemon juice, cinnamon and bring to a boil. In a small bowl combine the cornstarch and water. Whisk into the peaches and sugar mixture and stir until it thickens. Pour into pie tins, cover tops with desires crust and brush tops with cream. Bake mini pies for 20 minutes or until pie crust is pale to golden. Remove and let set for a few hours so the filling can set up. For a standard pie tin, bake for 30 minutes or until the crust is pale to golden in color.
Peach Pie
Ingredients
- 3 cups Frozen or Fresh Peaches Peeled, sliced and pits removed
- 1 cup Sugar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Cinnamon
- 4 tablespoons Corn Starch
- 4 Tablespoons water
Instructions
- Prepare uncooked pie dough in a 9-10 inch pie tin or 4 - 3 inch cake tins for 4 mini pies.
Preheat oven to 350 F.
In a small sauce pan, combine peaches, sugar, lemon juice, cinnamon and bring to a boil. In a small bowl combine the cornstarch and water. Whisk into the peaches and sugar mixture and stir until it thickens. Pour into pie tins, cover tops with desires crust and brush tops with cream. Bake mini pies for 20 minutes or until pie crust is pale to golden. Remove and let set for a few hours so the filling can set up. For a standard pie tin, bake for 30 minutes or until the crust is pale to golden in color.