Today is a special day! A bunch of us ladies are throwing Nikki of Seeded at the Table a Virtual Baby Shower. In less than 4 weeks, Nikki will be welcoming another baby boy into her family (She already has an adorable boy named Judah). I’m so excited for Nikki and I can’t wait to meet her wonderful family and her new baby!
I had the opportunity to meet Nikki last year at Food Blog Forum in Orlando. We immediately hit it off and from that point on we’ve been keeping in touch. Nikki is absolutly one of my fav blogging friends, and there are so many reasons why – She’s sweet, fun, down-to-earth, and a fellow mother and Christian.
The theme for this Virtual Shower is Sweet Southern Boy. Nikki just recently moved to Mississippi, so the head ladies of this wonderful shower – Jessica and Kelsey – picked this super cute theme. We all came up with some sort of Southern-related item, either food or craft. My contribution are these Mini Peach Pies.
These pies are cute and perfect for a party. They are made in mini-cupcake cups so they are hand-held and easily portable. I made my favorite pie crust and filled them with a simple peach filling. Then I topped some of them with a small lattice top and others with a full crust top. These mini pies are a great touch to round-out Nikki’s Southern Baby Shower.
To view all the recipes/crafts included in this shower, head on over to Jessica’s blog, Sunny Side Up, and Kelsey’s blog, Apple A Day. Don’t forget to stop by and say hello to the Guest of Honor – Nikki at Seeded at the Table!
Happy Baby Shower Day Nikki! Congratulations and be blessed!
Mini Peach Pies
For Printable Recipe, Click here!
Makes: About48 Mini Pies
3 Cups All Purpose Flour, plus more for dusting the surface
1 teaspoon Salt
2 tablespoon Sugar
18 tablespoons (2 stick + 2 tablespoons) Unsalted Butter, Cold
10 tablespoons Water (Very Cold), Plus more if needed
3 cups Peaches, Diced Small
3 tablespoons All Purpose Flour
¼ cup Sugar
½ teaspoon Pure Vanilla Extract
1 tablespoon Lemon Juice
¼ teaspoon Cinnamon
For the Egg Wash
1 Egg, Beaten
1 tablespoon Water
To make the crust, start by cutting the butter into ¼ inch squares. Put all the butter in a small bowl and place in the freezer until needed.
In the bowl of a food processor, combine the flour, salt, and sugar; mix just to combine. Add in the butter and pulse until the butter pieces are the size of small peas and the mixture resembles coarse meal.
With the food processor running, slowly add in the very cold water, 1 tablespoon at a time. Stop adding water when the mixture comes together and is in wet clumps. Be sure to not add too much water – you don’t want to dough to be extremely wet. You might not use all 10 tablespoons, or you might need to use more.
Pour out all the dough onto a lightly floured surface. Form the dough into a disc. Flour all sides of the dough, and wrap the disc in plastic wrap. Chill for at least 1 hour.
While the dough is chilling, preheat the oven to 350 degrees F, and begin making the peach filling.
In a medium bowl, mix together all the ingredients for the peach filling – diced peaches, flour, sugar, vanilla, lemon juice, cinnamon, and salt. Stir until the peaches are fully coated and the flour has been absorbed into the liquid.
When the dough is done chilling, remove it from the refrigerator and place the disc onto a floured surface. Dust the top of the dough with flour and, using a rolling pin, roll out the dough until it is about 1/8 inch thick. While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking. If it starts to stick, add more flour to the surface.
Using a 2.5-inch round cookie cutter, cut out rounds of cookie dough and place them into the cups of mini-cupcake pan. Make sure to leave some extra dough for the lattice tops. Using the leftover dough, cut out small strips of dough and create a lattice design on top of each pie. You can also leave them without a top, or you can cover them completely with a full top of crust.
To make the egg wash, whisk together the egg and water. Brush the tops of the pies with the egg wash and place the pies in the oven to bake until golden brown, about 25-35 minutes.
Allow the pies to cool completely, either in the pan or on a cooling rack, before serving.
Serve and enjoy!
These last up to 7 days in a sealed container.