A simple, delicious dessert that's perfect for serving guests. These peach raspberry mini pies will be the hit of your gathering!
When I was in high school, my favorite restaurant in Albuquerque was a local chain cafe and coffee shop. They had the most amazing mac and cheese and desserts. After I moved away to college, when I'd come home to visit, I'd sometimes go to that cafe two or three times in one day because I was meeting up with different friends and it was the place to go.
This blog post is sponsored by Hayden Flour Mills. As always, all opinions are my own.
While I loved their food, what kept me coming back was the desserts. They served cake, pies, cupcakes, cookies, you name it. Being able to sit down with a friend I hadn't seen in a while over a cup of hot coffee and a slice of pie topped with ice cream was one of my most looked-forward to moments of being back home.
I loved their desserts SO much that one time my mom brought a cooler on the airplane to come visit me at school so that she could bring me six of my favorite cupcakes. But the other dessert I loved the most was a peach raspberry pie. I had never had the combination before and I could not get over how much I loved it.
They didn't serve that variation for long, since peach and raspberry are in season during the summer. It was only a few summers that they had it before they stopped serving it all together. That was a sad, sad day in my life. It was then that I realized I needed to learn to make my own version of it. Years ago I made my first peach raspberry crisp and it filled that void in my life for a while.
I have an affinity for locally made goods, especially when it comes to food products. I just think it's so cool knowing exactly where your food comes from. So when I discovered Hayden Flour Mills, a family-operated flour mill in Queen Creek (about 45 minutes down the road from me), I couldn't wait to try their flour. I decided to try their pastry flour to make my own individual peach raspberry mini pies.
This recipe will just get better and better all summer as peaches and raspberries are even more in season! I love the combination of peaches and raspberries because of the blend of sweet and tart flavors you get.
Another favorite summer pie of mine are these Cherry Hand Pies!
Pastry flour is a more delicate flour to use which makes it perfect for something like these bite sized pies. I could immediately smell the difference between flours when I opened up the bag of Hayden Flour Mills pastry flour. The smell reminded me of the smell you get in your house after baking homemade bread.
One of the reasons I love cooking, so so much, is it forces me to SLOW DOWN. When we are constantly living in a world of go, go go, microwave this, open and eat this pre-made meal, the art of homemade is really something special.
It's not just about homemade being healthier, though that is a benefit, it's more about the art of making something from scratch.
Taking simple ingredients like pastry flour and butter and turning it into a flaky, buttery pie crust. So my challenge to you is to try.
Try the homemade versus the store bought and see what happens. If you hate the process, that's okay. Keep trying. You may find that slowness creates a beautiful space in your day-to-day life.
I know this recipe may look intimidating, but I promise it's really not that complicated! You'll be amazed at how simple this recipe will seem after you make it once.
So if you're in need of a perfect summertime dessert, these peach raspberry mini pies are definitely your answer!
If you love this peach raspberry combination, be sure to check out our Peach Raspberry Sangria, too!
Peach Raspberry Filling
- 6 large peaches, peeled and cut into 1 inch chunks
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons flour
- 1 tablespoon cornstarch
- ½ pint raspberries
- 9 tablespoons unsalted butter, cut into small cubes
- ½ cup cold water
- 1 ½ teaspoons vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- 1 ½ cups all purpose flour
Single Pie Crust
- Cut butter into small cubes and place into a bowl. Place bowl in freezer.
- Combine water, sugar, salt and vinegar in a small bowl and place in freezer.
- Measure flour into a medium bowl. Using a pastry cutter, cut butter into the flour until it combines into a coarse mixture.
- Pour in a little bit of the water mixture at a time, until dough comes together. You may not need all of the water. The dough should be moist enough to shape into a disc, but not slimy.
- Wrap dough in plastic wrap and chill for at least an hour.
- Meanwhile, add peaches to a pot of boiling water and boil for about 30 seconds. Remove peaches from pot and place in a bowl of ice water to stop the cooking process.
- Allow peaches to cool for 10 minutes or until you're able to handle them.
- Peel the skin off the peaches by hand or start the peel with a knife if needed.
- Slice peaches and remove pits, then cut peaches into inch chunks.
- 10 minutes before pie crust is finished chilling, add flour, sugars, and cornstarch to bowl with peaches. Toss to coat peaches. Allow to sit for 5 minutes then gently mix in raspberries.
- Melt 2 tablespoons of butter and coat the inside and top of a muffin pan.
- Preheat oven to 350 degrees.
- Use a rolling pin on a well-floured surface to roll out pie crust dough into a rectangle, about ⅛ inch thick.
- Use a 4 in biscuit cutter to cut circles out of dough. You may want to test one size first to see if it's big enough for your muffin pan. The circle should cover the bottom and sides of a muffin slot. You'll need about 12-16 circles, depending on how far your dough goes.
- Place half of the circles into the muffin pans, pressing sides of dough along the edge of the muffin spot. The dough should reach close to the top of the space.
- Fill each muffin cup up about ⅔ of the way full of the peach raspberry mixture.
- Place the second piece of dough on top of the peach mixture and use a fork to pinch the two pieces of dough together.
- Use a sharp knife to cut small slits in the top of the crust to?vent the filling.
- Sprinkle with a pinch of turbinado sugar, optional.
- Bake mini pies for about 20 minutes, until crust is golden brown.
Use a container lid, mason jar lid, or coffee mug turned upside down if you don't have a biscuit cutter. Just be sure to test the size in your muffin pan first.