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Hi mamas! I just went peach picking and am dying to make fresh mini peach pies, but I'm having a heck of a time finding a good recipe that encorporates fresh peaches. I'm afraid any recipe calling for frozen peaches will come out like a flop if I use fresh instead, because it will be over or under cooked! I've already got a package of 8 premade frozen tart shells, so I'm really looking for the "filler" recipe and cooking time. I'm hoping you lovely mamas can make my first mini peach pie baking a success!!!!
 

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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed">: <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"> I just got some more fresh peaches today and want to make a pie too!
 

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I never really use a recipe for pie fillings. If the (soft) fruit is ripe, juicy and sweet, then I just cut it up into a bowl, add any spices, a couple Tbs of quick tapioca, and a sprinkling of sugar (I do this by eye, depending on the tartness of the fruit). I use tapioca instead of cornstarch because I like the results better. Stir it all up, and let it sit for about half an hour (the tapioca will hydrate a bit). Spoon it into your pie shells and bake. A full sized pie I usually bake for about 45-60 minutes. A smaller one won't take as long. You want to bake it until the filling is bubbling and the crust is nicely browned.
 

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I just made some last week. Really yummy! I'll post the recipe tonight. Send me a pm in a few hours if I forget <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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The recipe is called Peach Cobbler Cupcakes (from <span style="text-decoration:underline;">Cupcakes from the Cake Doctor</span>). I'll just post the whole recipe and you can use what you need (since you've already got the crust taken care of).<br><br>
1 pkg (15 oz) refrigerated pie crusts (2 crusts to a package)<br>
All-purpose flour for dusting work surface<br>
1 pkg (16oz) frozen sliced peaches or 2 heaping cups sliced fresh peaches, well drained<br>
2 T water, if using frozen peaches<br>
1/2 cup plus 1 T granulated sugar<br>
1 T flour<br>
1/4 t cinnamon<br>
2 T cold butter, cut into pieces<br><br>
1. Place rack in center of oven and preheat to 400 degrees.<br><br>
2. Unfold the pie crusts onto a lightly floursed surface. Cut four 4 1/2 inch circles out of each crust. You will have 8 rounds and plenty of dough scraps. Cut the scraps into strips or small uneven shapes.<br><br>
3. Place 1 pastry round in the center of a cupcake cup (I used a muffin pan), and gently press the round down to fit the pan. It is fine for the dough to stick up around the edges. Repeat the process with the remaining rounds, and set the pan aside.<br><br>
4. Chop the peaches coarsely and place them in a medium-size saucepan with 1/4 cup of water, if they are frozen, or on their own, if they are fresh (the peaches I used were not as soft/juicy as they could have been so I used a little water in my fresh ones). Place the pan over medium heat and stir the peaches until they come to a boil. Then reduce the heat to low and stir often while they simmer until softened, 5-7 minutes. Drain the peaches well.<br><br>
5. Combine the 1/2 cup sugar, flour and cinnamon in a small bowl. Remove the peaches from the heat, drain, sit in the sugar mixture until it is well combined. Spoon 1/4 cup of the peach mixture into each pastry lined cup. PLace 3 or 4 strips of dough over the top of each peach filled cup. Use your fingers to press the edges of the dough inward toward the fruit. Distribute the cold bits of butter evenly over the top of the pastry strips and sprinkle them with the remaining 1 tablespoon sugar. Place the pan in the oven.<br><br>
6. Bake cobblers until the crust is golden brown and the filling is bubble, 16-18 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the cobblers, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Serve them warm with vanilla ice cream.
 

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oh my goodness that sounds SO good!!
 
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