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.
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.
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