How to make mini peach raspberry pies in ramekins

Summer time is the perfect time to make peach pie! Today I am sharing my mini peach raspberry pie recipe!

I don’t know if this happens to you when you buy peaches but some start to wither before we know it and others are hard as rocks!

As a result I decided to hurry up and use the withered peaches and make some pie!

OOOH all that goodness is oozing out of the crust and dripping over the sides.

I served these Mini peach raspberry pies when I created this Ralph Lauren meets Audrey Hepburn elegant country Tablescape.

Ingredients for mini peach raspberry pie

For the recipe I used about 4 or 5 peaches in varying size and ripeness.

You can see the different colors of the peaches below. Some were white peaches and some were yellow peaches.

The dark golden yellow ones were hard and the deep red color were mushy. I peeled them and chopped them up into small pieces.

Then I add 3 Tablespoons of brown sugar and 1/4 cup of white sugar, 2 Tablespoons of corn starch, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp allspice and 1/4 cup frozen raspberries.

Mix it up gently and let it sit.

Mini Peach Pie Crust Recipe

This is my grandmothers pie crust recipe!

Grandma Billie was known for her pie crusts!

Here is the recipe for the pie crust (I made 2 of these recipes)

1 1/4 cup flour

1/4 cup shortening

1/4 cup butter

pinch of salt

2 to 3 Tblsp of ice cold water

Whipping it up in my Cuisinart food processor is super easy but you could use two forks if needed.

Just mix until it starts to come together. Form each batch of dough into a flat pancake disk and wrap it with saran. Put the wrapped disks into the freezer for about 10 min.

Once dough is nice and cold roll it out and cut out circles that are a little bigger than a ramekin.

Fit cut circles of dough into the ramekins.  

After ramekins are filled with the chopped peach mixture, roll out the second disk of dough. 

I used my pampered chef serrated edge cuter thingy to cut skinny strips to make the criss crosses for the top crust.

Baking the mini peach raspberry pies

Bake them in the oven for about 30 minutes…until the crust is golden and the filling starts to ooze over the edges…yummm can you smell it yet?

Here they are all in their cuteness.

This made 8 mini peach raspberry pies!

I have made some mini peach blueberry crisps that you might like too!

Can you ever have enough peach pie recipes? I think not 🙂