I came up with this recipe due to a large amount of leftover pastry. Not only were these little guys delicious but they were easy to make and to top it all off they’re so cute! Perhaps you’re wondering how I ended up with leftover pastry? Well, it’s an interesting story; we’re running camps at Seasons this summer, we serve snacks, I bought kiwis for snacks, thought the toddlers would be adventurous in their snack eating. Toddlers and being adventurous with food not always a good combo, long story short at the end of our second week we had an abundance of kiwis leftover. What to do with lots of kiwis, well ask Google of course! I ended up making a fruit tart (which I will save for another post). Long story short, leftover pastry from the fruit tart. We don’t like to waste anything around here, especially food. So initially I thought I would try making mini fruit tarts but as soon as I started shaping the pastry in the muffin cups I knew they had to be mini pies and thus mini peach pie cobblers were born!
Pastry Recipe (I used Martha Stewart’s pastry recipe, it’s really easy and can be stored in the fridge for a few days)
3 ripe peaches, cut into small pieces
roughly 4 tbsp of butter cut into tiny squares
12 tsp of brown sugar
Cinnamon (enough to sprinkle into each pie filling)
Muffin tray with liners
1) Once your pastry has been chilled for the required amount of time, remove from fridge and let it warm up so that it is easy to work with. I rolled it out and cut it into 4″ squares. I sort of folded each square up and then unfolded it into the muffin liner. Pressing into each side into the liner.
2) Put about a tbsp of peaches into each mini pie and add a couple squares of butter, a tsp of brown sugar and a sprinkle of cinnamon.
3). To finish off the pie you could do either a full top or a lattice top, then use a fork and press along the edges.
4) Bake at 350 for about 30 minutes.
Reblogged this on PAPPA LIFE and commented:
she’s at it again, the first time i actually wanted to eat cooked fruit. Yummy!