I was asked by PAM Cooking Spray to come up with a healthy recipe for summer. I knew I wanted to make something that incorporated all of the incredible summer fruit I'm seeing at the farmer's market, so I decided a pie was in order!
But not just a big 'ol pie, but mini pies I could make in a muffin tin. I thought they'd be more portable and bite size, great for a picnic, plus aren't they darn cute?!
Here are the peaches and blueberries I picked up at the farmer's market. What I love about summer farmer's market fruit here in California, is not just how sweet everything is, but how complex the flavors. These peaches, for example, were definitely sweet, but they were also tangy and floral.
To lighten up the recipe, first, I used PAM Cooking Spray instead of butter or Crisco to keep my pies from sticking to my muffin tin (plus it made cleanup a cinch), and secondly, because the fruit was so rich and complex in flavor, I barely used any additional sugar. In fact, I used a touch of salt to bring out the sweetness.
PEACH BLUEBERRY MUFFIN TIN PIE RECIPE
for the Crust
for the Filling
- 2 1/2 cups of flour
- 2 teaspoons of sugar
- 1 cup butter (2 sticks)
- 1/2 teaspoon of salt
- 1/2 cup cold water
for the Assembly
- 4 large peaches
- 1 1/2 cups of blueberries (~6 oz container)
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse sugar
- PAM cooking spray
We used the basic crust recipe from our Mini Cranberry Apple Pie Recipe. Check out that recipe for more detailed instructions and photos of the process.
Start by cubing the butter, and use a food processor to mix it with the flour, salt, and sugar for about 30 seconds until it has a breadcrumb texture.
In a chilled mixing bowl add 1/4 cup of cold water, and mix it with your hands. When the water is absorbed, add another 1/4 cup of cold water. That should be enough to pull the dough together. If it still seems crumbly work in another couple tablespoons of cold water.
With a floured work surface, knead the dough just a couple times to work into a nice smooth ball. Cover it in plastic wrap, and chill for at least 30 minutes.
Preheat the oven to 400F.
Heat the blueberries in a saucepan until they start to burst. Stir in the brown sugar, salt, and vanilla until it is dissolved. Set it aside and dice the peaches. We kept the skins on.
Roll out the pie dough and cut circles about twice as large as the muffin tin. Thoroughly spray the muffin tin with PAM cooking spray. Push the dough down into the pan.
Stir the peaches into the blueberries and spoon into the muffin tin.
Roll the remaining dough out again, and using a pizza cutter to cut into 1/4 inch strips. Lay them across in a lattice pattern like this.
Beat an egg with 1 tablespoon of water and brush across the lattice. Sprinkle a pinch of sanding sugar over each pie.
Bake for 15-20 minutes. until the crust is a deep brown and the filling starts to bubble and you can't resist taking them out of the oven.
Then enjoy your delicious, light mini pies. They're perfect for summer entertaining or just as a special treat! And I promise , they won't last long...
Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.
Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.