Peach and Blackberry Mini Pies

Peach and blackberry mini pies.

Eleanor Taylor loves pie. From classics like chocolate custard and lemon meringue to creative flavors such as matcha custard and hibiscus-lemon, Taylor’s Prairie Pie has upped the crust game in Springfield, Missouri. This month, during the height of the local growing season, Taylor is excited to share flavors that show off fresh produce. Tart blackberries add wonderful flavor, color and texture to this juicy peach pie.

In the Springfield area, look for Prairie Pie by the slice at Cherry Picker Package x Fare, Druff’s, Vito’s Kitchen, Mudhouse Coffee and Truman Sweet Shop, or pick up mini pies on weekends at Harrison House Market and Mama Jean’s Natural Market. 

"I love baking with fruit that's in peak season because it has such a rich flavor; all you need to create a delicious pie filling is fresh, ripe fruit [and] a bit of sugar and your pie will be scrumptious.” –Eleanor Taylor

Peach and Blackberry Mini Pies

Recipe courtesy Eleanor Taylor, owner and baker, Prairie Pie

Yields | 2 mini pies |

Double this recipe to make one 10-inch pie. If you’d prefer to buy a prebaked frozen crust to use in this recipe, Taylor says to use a 7-inch round cookie cutter to form mini crusts.

Peach and Blackberry Pie Filling

  • 3 medium-sized ripe peaches, peeled, pitted and cubed
  • 10 fresh blackberries, washed
  • ¼ cup granulated sugar
  • 2 Tbsp tightly packed brown sugar
  • 1 Tbsp cornstarch
  • 1 dash Angostura bitters
  • pinch ground cinnamon
  • pinch ground allspice

All-Butter Pie Crust

  • 1 cup granulated sugar
  • ¹⁄₃ cup cold water
  • 1 tsp apple cider vinegar
  • 1¼ cup unbleached, all-purpose flour
  • ½ tsp kosher salt
  • 1 stick cold unsalted butter

Assembly

  • egg wash (1 egg and 1 Tbsp water, whisked together)
  • granulated sugar
  • vanilla ice cream (to serve)

| Preparation – Filling | In a large bowl, add all ingredients and stir well to combine. Refrigerate until ready to serve, then bring to room temperature. Filling will keep in refrigerator for 1 day; sugar will produce excess juice from fruit, which may need to be drained before adding to pie crust.

| Preparation – Crust | In a small bowl, combine water and apple cider vinegar. Refrigerate until chilled.

In a medium mixing bowl, using a pastry cutter, combine flour, sugar and salt. Add butter and mix until butter breaks down into small pea-sized pieces. Slowly drizzle chilled water-vinegar mixture into batter, and using your hands, work dough into a ball. Wrap dough in plastic wrap and chill overnight.

Grease 5-inch mini pie tins and set aside. Roll out chilled pie crust to ¼-inch thick. Using a 7-inch-round cookie cutter, cut 2 circles; reserve dough scraps. Transfer dough circles to prepared pie tins and freeze for 5 to 10 minutes. Form scrap dough into a ball and roll out to ¹⁄₈-inch thick. Using a pizza cutter, cut dough into 12 half-inch-by-5 inch strips for lattice. Refrigerate for 5 to 10 minutes.

| Assembly | Preheat oven to 325°F. Remove pie tins from freezer and fill each with filling. Remove lattice dough from refrigerator and arrange in a weaving crisscross pattern over top of filling. Using a fork, press edges of lattice around the top edge of pie tins; using kitchen scissors, remove excess dough and discard. Brush lattice and edges with egg wash and sprinkle sugar over top. Bake for 35 to 45 minutes. Serve slightly warm with vanilla ice cream.

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Liz Miller is editor in chief of Feast Magazine.

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