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