These darling mini pies make the most of peak-season summer fruit and provide the perfectly sized sweet treat for one. Using store-bought pie dough keeps this recipe super simple to make, but feel free to use your favorite homemade pie dough if you prefer. Either way, they’re sure to be a hit at you’re next dinner party.
1 (14.1-oz.) pkg. refrigerated piecrusts
10 (3 1/2-in.) jar lids and rings (such as Ball or Mason)
3 peaches, sliced
1 cup blackberries (larger berries cut in half)
2 tablespoons fresh lemon juice (from 1 lemon)
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 tablespoons powdered sugar
How to Make It
Preheat oven to 375°F with oven rack in lower third of oven. Roll out 1 piecrust on a work surface into a 14-inch round. Using a 4 1/2-inch round cutter, cut 5 rounds from dough. Repeat procedure with second piecrust. Place jar rings on a baking sheet; place 1 lid inside each with rubber seal facing down. Lightly coat with cooking spray. Place 1 dough round in each prepared lid, pressing into bottoms and up sides of lids; gently flute tops of dough.
Gently toss together peaches, blackberries, and lemon juice in a large bowl. Stir together granulated sugar, cornstarch, and salt in a small bowl. Add sugar mixture to peach mixture; stir gently to coat. Divide mixture evenly among prepared lids. Bake on lower rack in preheated oven until browned and bubbly, 30 to 35 minutes.
Transfer pies to a wire rack, and cool 20 minutes. Remove pies from jar lids. Sprinkle evenly with powdered sugar when ready to serve. Serve warm or at room temperature.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.