View Full Version : Miniature Blueberry Peach Pies



DessertGuy
October 27th, 2011, 11:43 AM
Miniature Blueberry Peach Pies

Yield: 20 pies

Pie Crust:
3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/4 cup butter, chilled and cut into small cubes
6 tablespoons ice water
Cooking spray
1 sheet parchment paper cut in circles to fit in bottom of tart shell pan

Blueberry Peach Pie Filling:
2-1/2 cups fresh blueberries
1 tablespoon butter
1/4 cup light brown sugar
1 teaspoon lemon juice
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
1 pinch salt
1 pinch freshly ground nutmeg
1 teaspoon cornstarch
1 cup frozen diced peaches, thawed and drained
1 egg plus beaten with 1 tablespoon water, for egg wash

To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.

Preheat oven to 350 degrees F.
Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Trim to the top edge with a sharp knife. Fill with dry beans and bake until crust is almost done, about 20 minutes, turning the pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.

To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.

Preheat oven to 350 degrees F.

To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still a little warm.

Kitchen Witch
October 27th, 2011, 12:25 PM
I love these!

lvdkeyes
October 27th, 2011, 12:42 PM
These pies sound delicious. I will try them when I have my next large dinner party.

DessertGuy
October 27th, 2011, 04:07 PM
KW . . . don't recall where I got this recipe, it was years ago. But the Blueberry/Peach combination is really good. Plus, I like lattice on my pie for a little extra pastry . . . DG

Kitchen Witch
October 27th, 2011, 04:35 PM
DG - I love the pastry! I don't roll my pastry thin for my pies at all. I made this pie (not your recipe--but similar) years ago and I love the combination of the two! And - then I made one with a raspberry and peach combination - and I liked that one too. So I tried a mixed berry (raspberries blackberries and blueberries) with the peaches and I liked that. Try it sometime.