This is the second entry in a series of peach pie entries. Click here to see entry #1.
Maybe the peach pies I am most proud of this summer were my Blueberry Peach Mini Pies brushed with Muscat Wine. These were a friend’s birthday gift and they were oh so yummy.
Mini Blueberry Peach Pies
(this recipe makes 6 mini pies)
- double flaky crust
- 7 peaches
- 1 cup (225g) blueberries
- 2/3 cup (150g) sugar
- 1/8 tsp nutmeg
- 3 Tbsp cornstarch
- 2 Tbsp lemon juice
- 1/4 cup (59ml) muscat wine for brushing (optional)
Roll out dough and cut pieces to press into the mini tins for the bottom crust. Place in refrigerator while you prepare the filling.
Preheat oven to 425°F/220°C/gas 7.
Peel and cut 6 peaches into 1/4 inch pieces. Mix together the peaches, blueberries and lemon juice.
In a separate bowl, mix together the sugar, nutmeg, and cornstarch. Stir in dry mixture into the fruit, making sure the fruit is well coated.
Bring the muscat wine to a boil in a small saucepan. Reduce by about half. Let cool slightly.
Pour filling into the bottom crust. Peel and thinly slice the last peach to decorate the tops of your pies.
Brush wine onto the peaches on the top of the pies. Place pies on baking sheet lined with aluminum foil to catch any drippings.
Bake for 25 minutes. Lower heat to 350°F/180°C/gas 4. Rotate pies so that the side of the pies facing the back of the oven are now facing the front. Continue to bake for another 40 minutes. Tent foil over baking tray if crust or peaches are starting to burn.