Just for you. No, really. You get to eat this WHOLE pie! It’s sort of too good to be true. The nice part is that you can use any stone fruit. I used peaches and white nectarines because I had them on hand. And vanilla ice cream. You are going to need that, too…if you know what’s good for you.
Individual Whole Peach Pies
Adapted from Yummy Mummy Kitchen
4 small to medium sized peaches, sliced in half and pit removed (need to be small to fit in muffin tin
1 store bought or homemade pie crust
4 tsps honey
4 tsp sugar
Preheat oven to 425 degrees. Lightly coat 4 wells of a muffin tin with cooking spray.
Divide pie crust into quarters. Roll into discs (I used Trader Joe’s frozen pie crust and let it thaw first. It was perfect and easy!)
Place one big tsp of honey into one side of each peach where the pit was. Place the other half on top so it’s a whole peach again. Place your peach in the center of the disc of dough and wrap the dough around it. The dough doesn’t have to completely enclose the peach. Mine ended up doing that, so I cut slits in the top of the crust. If it doesn’t completely enclose the peach, no need to cut slits but make sure it fits into the muffin tin well, because the crust may fall down otherwise.
In a small bowl, whisk egg with 2 tbsp water. Brush egg wash on pastry and sprinkle each peach with 1 tsp of sugar.
Bake for 13-15 minutes and let cool for 5. ***I noticed it took my crust a little longer to bake, so just keep an eye on it.