Ingredients
The following ingredients have 6 Servings
- 2 refrigerated pie crusts
- 3 ½-4 cups diced fresh peaches (weight about 500 grams or 18.oz. when peel them and remove stone)
- 2 Tablespoon Caramel sauce (salted or regular-to your taste)
- 2 Tablespoons cornstarch
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- 6.5 Tablespoon unsalted butter-melted and cooled
- Dash of salt
- Caramel sauce to drizzle on top
Instruction
- To make the filling toss diced peaches with cornstarch and caramel sauce to coat all peaches well. Set aside.
- To make the crumb topping combine all ingredients and stir with a fork until pea sized crumbs form. Place in the fridge until ready to use.
- Preheat the oven to 425 F. Spray regular cupcake pan with nonstick spray or brush each cup generously with vegetable oil. This recipe makes 12 mini pies!
- Roll out pie crust on floured work surface and using 4 inch cutter cut out 12 circles.
- Press each circle of pie crust into the bottom and sides of each cup.
- Add about 2 tablespoon of peach filling in each cup (fill almost to the top).
- Top each pie with a pile of crumbs.
- Bake 10 minutes at 425 F, then REDUCE THE HEAT TO 350 F and bake for additional 25-35 minutes, until the crumbs and pie crust get nice golden brown color.
- Cool the pies in the pan for 25 minutes, then transfer to a rack to cool completely.
- Drizzle with caramel sauce for serving.
