These individual peach pies make the most out of the sweet and floral flavor of fresh summer peaches.
For the best results, use freestone peaches, as their flesh separates easily from the pit.
Freestone peaches are readily available around mid-June through the later summer months.
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
If the pit is hard to remove, you have a clingstone peach on your hands.
Got leftover pie dough?
Top these pies with whipped cream, if desired.
Line a rimmed baking sheet with parchment paper or foil.
Cut peaches in half crosswise.
Remove and discard pits.
Use a melon baller or small spoon to scoop out the peach flesh, leaving an 1/8-inch-thick shell.
Chop the peach flesh into small pieces.
Combine the chopped peaches, cider, flour, sugar, cinnamon and salt in a small saucepan.
Remove from heat; stir in lemon juice and vanilla.
Place the peach halves on the prepared baking sheet.
Divide the filling among the peach shells.
Unroll pie crust on a clean work surface.
Using a 3- to 312-inch cookie cutter, cut 4 circles from the pastry.
Score an X in the center of each circle; place 1 circle atop each peach half.
Crimp the edges with a fork.
Lightly coat the crust with cooking spray; sprinkle with coarse sugar, if desired.
Bake until the crust is golden, 20 to 25 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
