Mini Peach Pies

Ingredients & Measurements
Peach Filling:
2 cups (420g) frozen peaches diced small
½ cup (6oz/110g) water
1/3 cup (73g) granulated sugar
2 tbsp. (15g) cornstarch
½ tsp. vanilla extract
⅛ tsp. Salt
Pre-made pie dough (2 sheets)
Egg wash:
1 egg beaten with 1 tbsp. Milk or water
Other items:
Pie weights or dry beans
Cupcake liners

Instructions:
Step 1: Make Peach Filling
In a large saucepan over medium heat combine the peaches, water, sugar, cornstarch and salt. Cook until bubbly and thick for about 7 minutes stirring often. Remove peaches from heat and let cool for a few minutes. Transfer peach filling to a heat safe bowl and let cool. 

Step 2: Prep Crust
You can make your own pie dough, but I used store bought for this. When using store bought it tends to be cracked and broken so I gather the crust into a ball, and roll it out into a thin circle. Using round cookie cutters I cut out 6 rounds of dough. For this recipe I am using a cupcake pan. I ensure the cutie cutter is large enough for the dough to fit into each cupcake mold. Place each round inside a cupcake mold and press in slightly. Remove excess pie dough and set aside. 

Step 3: Blind Bake Pie Crust
Preheat your oven to 350 degrees F. Place a cupcake liner inside each pie, then fill each liner with pie weights. You can use raw beans for this if you do not have pie weights. Bake the pie crusts for 10-12 minutes. Remove the pan from the oven let the pie crusts cool for 5 minutes, then remove the cupcake liners. 

Step 4: Fill and Top Pies
While the pie crust bakes, bring together the remaining pie dough and scraps into a ball and roll out into a circle. Set this aside. 

Fill each pie with the peach filling, fill to the top but not overflowing. Using a smaller round cookie cutter, cut out 6 rounds of the dough. Place the smaller round of pie dough on top of each pie. Use a fork to press the sides of the pies to seal. Cut 2-3 slits on top of each pie to allow air to escape during baking. 

Step 5: Make Egg Wash and Bake
To make an egg wash, combine one egg with water and using a fork mix together. Using a pastry brush, brush the egg wash on the top of each pie and sprinkle with a little bit of granulated sugar. Bake at 350 for 30 minutes until golden brown, allow to rest in pan for 3 minutes then remove to a cooling rack.

Step 6: Bake Pies
Bake at 350 for 30 minutes until golden brown, allow to rest in pan for 3 minutes then remove to a cooling rack to cool then enjoy.