Happy pi day! I’ve been pretty busy on the past days so I haven’t been able to prepare anything flashy, but I couldn’t go without a post on pie day!
I decided to make quick peach pies, since I haven’t baked with stone fruits enough this season. I used to make a plum pie (one of my faves) as soon as the first plums appeared, but no one else in my family likes it, so I passed on it this year.
But this brings us to the wonders of mini pies. You can make as many or as little as you want, and you can eat them warm without making a mess. This time I chose to use peaches instead of plums because, believe it or not, I had never had a peach pie. These ones were pretty good, although you really need great peaches to make them great (or you could always use canned peaches).
For the filling I used 2 peaches, 2 tbsp of sugar, 1 tsp of cornstarch, and 1/2 tsp of vanilla. Then I cut into a premade pie crust, using a 3 in cake ring for the bottoms and a glass for the tops. Once the pies are filled, just bake at 490ºF for 25 minutes, and you’re good to go :)