Wednesday, June 3, 2015

Mini Apple Peach Pies

I love pie.

Pie is very much one of those things that reminds me of home and family, likely because my mother bakes the single greatest apple pie on the planet.

I say that without any kind of exaggeration. My mother bakes the single greatest apple pie on the planet.

"But my mom..." no.

"My grandma bakes a mean.." stop it.
"This diner by my house..." look you're just not getting it. Sit down.

For mom, it's all in the crust. I haven't quite got her technique down yet (not for lack of trying) and she does something to the pastry she's not revealing, but I have picked up a few odds and ends along the way.

On a particularly rainy day recently, I decided to make some mini apple-peach pies, just large enough for Kris and I to share one. Hopefully one day they'll be as great as my mom's, but for now they're pretty darn tasty!

One of the downsides of learning to bake from a master, is that the idea of "consistency" kind of gets thrown out the window. I learned to bake using handfuls and eye balling... I don't even know how long pies are supposed to go in the oven, I take them out based on smell. But I'll try to be as concrete as possible here!

As a final side note, while I made mini pies, you can follow these same quantities to make a single regular sized pie as well!

Mini Apple Peach Pies (Makes 5 Mini Pies)


  • 5 mini pie tins
  • 3 medium pink lady apples
  • 5 small peaches
  • 1 tsp cinnamon
  • 1/2 cup all purpose flour + 2 additional cups
  • 3/4 cup Crisco vegetable shortening
  • 2 tbsp butter
  • 1 tsp salt
  • splash of milk 
  • 1 tsp each of white sugar and cinnamon, mixed

1) Peel and slice your apples and peaches into thin slices. Place in a bowl and toss with 1 tsp of cinnamon and your first 1/2 cup of flour. When the fruit is well coated, set aside while you make your pastry.

2) Time to prepare your pastry! I generally just follow the instructions on the side of the crisco box (find them here) but I like to include 2 tbsp additional of butter (and a pinch of sugar) to the dough.

Once it's ready, let it cool in the fridge for 30 minutes before you work with it.

3) Separate your dough into 5. One piece at a time, roll the dough out into a thin crust and lay inside your pie tin. remove the excess from the outside (about 1 cm remaining around). 

Fill the pie tin with 1/5 of your fruit mixture. Then take your excess pie crust and roll out into a smaller circle to cover the top of your pie, Alternatively you can create a lattice. Pinch the top and bottom layers together to seal your pie.

Repeat this step for all the pies.

4) When your pies are all covered, sprinkle the tops with a bit of milk (to help with browning) and your cinnamon-sugar mixture.

5) Heat your oven up to 350 F. Cook your pies for approx 30-40 minutes until the oven, or until the tops become golden brown. Its easiest to cook mini pies on a baking sheet for easy removal from the oven.

Don't they look tasty! Kris and I dug into one of the lattice pies while it was still warm, with a scoop of delicious vanilla ice cream!

 It wasn't as good as my mom's.. but they're pretty darn tasty!

What's your favourite pie (or dessert in general)? Do you like to bake? are you a master at any one specific thing? Would you like to send me a care package of cookies?!?!?!?!

Happy baking!