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Curtis Stone’s peach and cherry mini pies
Curtis Stone’s peach and cherry mini pies
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Prep Time:
135 minutes
Cook Time:
60 minutes
Total Time:
195 minutes
Indulge in Curtis Stone's peach and cherry pies topped with sweet whipped cream or velvety vanilla ice cream.
Ingredients:
  • 450g plain flour
  • 20.00 gm caster sugar
  • 3.60 gm sea salt flakes
  • 340g very cold unsalted butter, diced
  • 125ml water
  • 150g caster sugar
  • 20.00 ml plain flour
  • 5.00 gm ground cinnamon
  • 1 kg (about 5) ripe but firm peaches, pitted, cut into 1cm wedges
  • 320g (about 2 cups) fresh cherries, halved, pitted
  • 40.40 gm thickened cream
Instructions:
  • For the crust, blend flour, sugar, and salt in a food processor. Add butter and pulse until it resembles pea-size pieces. Drizzle 1⁄2 cup (125ml) iced water over the mixture, pulsing until dough pulls away from the bowl's sides (it will still look crumbly). Add more iced water, 1 teaspoon at a time, if needed for moisture.
  • Move the dough to a clean surface and gently press it together. Divide it into 8 equal pieces, then shape each piece into a 10cm disc and individually wrap them in plastic. Refrigerate for at least 1 hour, or up to 1 day.
  • Place a rack on the lowest shelf of the oven and preheat to 190C (170C fan-forced). Line a baking tray with parchment paper or foil.
  • In a large bowl, mix together caster sugar, flour, and cinnamon until well blended. Gently fold in the peaches and cherries. Set aside, giving the fruit an occasional toss, while you roll out the crusts.
  • Roll out each dough disc on a lightly floured surface to a 17cm diameter. Use the rolled dough to line eight 9cm mini pie pans (base measurement) (see notes).
  • Divide the fruity filling among the pans and gently fold the dough over to partially cover the filling, creating soft pleats. Cover and chill the dough for 30 minutes, or until it's cold and firm.
  • Gently apply cream onto the pie crusts, then generously sprinkle raw sugar on top. Bake for about an hour until the crusts turn a beautiful golden brown and the filling starts to bubble. If the crusts brown too quickly, loosely cover the pies with foil. Allow them to cool slightly before serving.
  • Gently loosen crusts from pans using a small offset spatula or butter knife, then carefully remove the pies. Enjoy warm or at room temperature.

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