(makes 24 mini pies, adapted from Martha Stewart)
– 4 prepared pie crust circles (you can purchase ready made or make your own)
– 12 oz fresh raspberries
– 2 lbs fresh peaches, diced
– 1/4 cups flour
– 1/2 cups brown sugar
– 1/4 tsp salt
– 1 egg + 1 tbsp milk (to brush on top)
– 2 tbsp butter, diced (to dot on top of each pie before baking)
– sugar (for sprinkling top of crust before baking)
You will also need:
– muffin tins
– 3.25″ circle cutter
(preheat oven to 400 degrees)
1. With your circle cutter, help your child cut out 24 circles. If the dough gets too warm, place it back in the refrigerator to firm up. With the leftover pie scraps, cut them out into about 3″ x 3/8″ strips. Chill the strips as well.
2. Place each circle into a muffin tin cup and show your child how to press around the sides.
- Place the muffin tins with dough, as well as the dough strips, in the refrigerator to chill while you work on your fruit. For older children, show them how to dice peaches and give them their own cutting board and safe knife. For younger kids, they can help by washing the fruits and placing the berries inside the bowl.
- Once the raspberries and peaches are in the bowl, add the flour, sugar, and salt.
- Scoop 1/4 cup of the fruit filling into each muffin cup.
- Dot fruit filling inside muffin tin with a couple dices of butter. Show your child how to make lattice tops.
- Have your child brush the lattice tops with the egg/milk wash and sprinkle with sugar. Bake in the oven at 400 degrees for about 35 minutes or until the tops are golden brown.
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