warm, cute and fuzzy (from the peaches of course ;))

warm, cute and fuzzy (from the peaches of course ;))

Yay! School is underway.  Booo, less time for cooking.  Regardless, I will find a way to cook something worth showing you.

Well, these little fruit pies are delicious, hearty single serving desserts that use up the quickly ripening fruit in your pantry.  Seriously, use whatever combo of stone fruits that you have on hand: peaches, nectarines, plums, pluots, apricots etc.  There is a bargain section of Berkeley Bowl where a gallon sized bag filled with assorted ripe fruit costs 99¢.  Yeah.  That bag will make a lot of little stone fruit pies.  Delicious way to economize and still feel spoiled.

Mini-Stone Fruit Pies

(Makes 6 mini-pies in 8 oz ramekins)

Crust:

Click this link and follow the directions.  Refrigerate up to overnight or freeze for up to one month.  Defrost in the refrigerator for 1.5 days if you freeze it. (I suggest you make double the recipe and freeze half to make a juicy peach pie on a later date)

Filling:

6 cups assorted stone fruit washed, pitted and cut into medium pieces

zest of one lemon plus 1 tablespoon of lemon juice

zest of one orange

cinnamon to taste

sugar to taste

pinch of salt

Egg wash:

1 egg and 1 tablespoon water whisked together

Instructions:

Heat oven to 400°F.  Combine all of the filling ingredients in a bowl.  Taste a piece of fruit to see if you want to add more sugar, cinnamon or citrus juice.  Fill ramekins to the top with the fruit filling.  Roll out pie dough on a floured surface until it is about 1/4 inch thick.  Cut rough circles out of the dough so the circles will overlap the top of the ramekins slightly.  Place the dough on top of the filling, pressing around the edges to seal.  Brush the tops with the egg wash and sprinkle with sugar.  Slice little steam vents in the dough.  Put the ramekins on a sheet pan and place in the oven for 35-45 minutes or until the fruit juices are bubbling and the crust is golden brown.

Honestly, I just wanted to find a way to use these ramekins that we bought.  Also, people enjoy having their own little pie to dig into.  The pies NEED to be served warm with vanilla ice cream.  No arguing.

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