mini peach raspberry pie








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.

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