Mini Peach Raspberry Pie Recipe
3 cups organic peaches (frozen or fresh)
3/4 cup organic raspberries (frozen or fresh)
1/2 cup and 1 tablespoon white sugar
2 tablespoon and 3/4 teaspoon flour
3/4 teaspoon cinnamon
2 pie crusts
1 tablespoon butter, softened
2 tablespoons granulated sugar
Preheat oven to 375℉.
If using frozen fruit, drain in a strainer to remove excess liquid. Warm in a saucepan on low heat. Gently fold in the sugar, flour and cinnamon.
Roll out the pie crust and cut with a biscuit cutter, glass or bowl depending on the size of your muffin tin. Press crust into greased muffin tin. Add fruit filling from sauce pan and top with a layer of crust. Cut vents into the top of the crust. Brush the butter onto the top crust and sprinkle with sugar.
Bake for 25 - 35 minutes, until crust is golden.
