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Peach Cutie Pies

In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.

  • Yield: Makes 16
Peach Cutie Pies

Source: The Martha Stewart Show

Ingredients

For the Crust

  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
  • 3/4 cup ice water
  • Nonstick cooking spray

For the Filling

  • 6 to 8 peaches, cut into 1-inch pieces
  • 1/3 cup plus 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt

For the Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup firmly packed light-brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
  • 1/4 cup rolled oats

Directions

  1. Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.

  2. Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.

  3. Preheat oven to 375 degrees with a rack in center of oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set aside muffin tins aside.

  4. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently rerolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired.

  5. Make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside.

  6. Make the crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency.

  7. Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature.

Reviews (6)

  • speechie 22 Aug, 2012

    Made these today. Excellent ! I used a food processor to mix the dough. Pulsed about 14 times. Divided as stated and refrigerated. Dough had a creamy texture. Be sure you get it cold again after you fill muffin tins with the dough. I did only get 12. I filled some with peach ,strawberries and blueberries. They were also delicious !!
    I wouldn't use canned fruit when summer fruit is so sweet and fresh . I might try some frozen fruit the winter but not when fresh is available.

  • Sunshine_Az 4 Aug, 2012

    Can these be made with canned fruit?

  • sjz21 29 Jul, 2012

    What a pain. I only added two tablespoons of water before the dough was mush. The recipe says the dough should be a little crumbly, while the video clearly has a smooth consistency. I went with the video and still barely needed any water. However, after refrigerating, it was rock hard and broke when I tried to roll it. The dough only made 6 cups and the filling only made 6-7 cups. The crumble topping turned into a paste I smeared on top, and also only made 6-7 cups' worth. Humidity to blame?

  • muglich 7 Oct, 2011

    The print option is still there. Right beneath the title of the recipe. The picture is missing for me though on an iPad.

  • suziesunshine 7 Oct, 2011

    What happened to the print recipe option. Printing the whole page makes for very small print and many pages. My Granddaughter is going to copy the recipe for me, so that it is all on one page, and easier for me to read. Can't wait to try these pies. I work with alot of college athletes and they love anything homemade. I am certain they will love these pies. Also will be making them the pies in the ball jars, as soon as it is copied also.

  • lulou23 6 Oct, 2011

    So yummy! Made these tonight, halved the batch to try out. Can't wait to buy the cookbook and try more pie varieties and sizes. The minis are perfect for the holidays.

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