Mini White Peach And Rosemary Pies With Whiskey Whipped Cream

These mini peach pies use the dough recipe from Alice Waters -- a classic! They are the perfect summer treat and make great use of the Summer's best fruit- peaches!

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Servings: 12

Prep Time: 01:00

Cook Time: 00:45

Alice Waters Pie Dough

1 cup flour

6 tbs . cold butter

1 pinch sugar

1 pinch salt

3 tbs . ice water

1 egg yolk for wash

Peach & Rosemary Filling

5 ripe white peaches

2 1/2 tbs . chopped fresh rosemary

3/4 cup sugar

1/4 cup all-purpose flour

1 tbs . fresh lemon juice

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

Whiskey Whipped Cream

1 cup heavy cream, chilled

1 tbs . whiskey of choice

1/2 tsp. sugar

1/4 tsp. vanilla extract


1For dough, mix dry ingredients in a bowl with a whisk.

2Use a cheese grater to shred cold butter into dry ingredients bowl.

3Lightly mix together with your hands, careful not to over mix.

4Add cold water to mix and work all ingredients together to form a ball -- yes this dough will be crumbly!

5Wrap the ball in plastic wrap and place in the refrigerator for 30 minutes to an hour.

6For filling, slice peaches into a small size -- remember these are mini pies, I cut mine into thin wedges, and then halved those wedges.

7Put sliced peaches into a large bowl.

8Add the sugar, flour, lemon juice and rosemary.

9Combine all ingredients with your hands and let sit.

10For whipped cream, use an electric mixer to beat all of the ingredients together in a bowl. When cream is thick, firm and creamy, it's done! Set in refrigerator.

11For Baking and Assembly Preheat over to 390 degrees.

12Remove chilled dough from the fridge.

13Roll out on well floured surface, with a well floured rolling pin until it is about 1/4 inch thick.

14Cut dough into 12 circles about 3 1/2 to 4 inches in diameter. You may have to roll dough out a few times to get them all.

15Using the left over dough, cut strips to cover the filling with, set aside.

16Place dough circles inside greased muffin tin, forming little dough cups.

17Scoop peach filling into each cup.

18Top with desired design of crust strips.

19Add a small scoop of butter to tops of each mini pie, then whisk egg yolk with a tsp. of water and brush over each mini pie crust.

20Bake for 35 - 45 minutes, until crust is lightly golden brown.

21Allow to cook for 20 mins, serve with dollop of whipped cream.

Additional Notes

You may have left over pie dough and filling, so you can continue to make mini-pies until everything is gone.

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