Peaches, blackberries and blueberries make up the filling of these irresistable mini pies. By baking separately in ramekins, each pie feels like a special homestyle treat made especially for you.
4 cups peaches, pitted, peeled and sliced
1 1/2 cups blackberries
1 cup blueberries
3/4 cup plus 2 teaspoons sugar, divided
1/4 cup all-purpose flour
2 tablespoons butter, diced
2 9-inch pie crusts
How to Make It
Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 8" individual ramekins; dot with butter.
Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning.
Bake at 425 degrees for 40 to 45 minutes, until golden.