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Mini peach pies



Pie dough (1 batch)

  • 2 ½ cups (310g) Flour
  • Pinch of Salt
  • 2 tsp (8g) sugar
  • 2 sticks (226g) cold butter, cut into cubes
  • 1 cup (240ml) cold water
  • 1 cup ice
  • ¼ cup (60ml) Apple cider vinegar

Pie dough (3 batches)

  • 7 ½ cups (930g) Flour
  • Pinch of Salt
  • 6 tsp (24g) sugar
  • 2 sticks (226g) cold butter, cut into cubes
  • 2 cups (480ml) cold water
  • 2 cups ice
  • ½ cup (60ml) Apple cider vinegar


  • 3kg (approx 6 pounds) peaches, pitted and cut into cubes or slices
  • ¾ cup (150g) raw sugar
  • ¼ cup plus 2 Tbsp cornflour
  • 1 Tbsp vanilla bean paste

Egg wash

  • 1 egg whisked with 1 Tbsp water
  • Extra raw sugar for sprinkling



  1. Make each batch of dough separately. Using one batch quantities: Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs and wrap in plastic wrap.
  3. Repeat the process three times until you have six discs of dough.
  4. Rest in the fridge for at least two hours, or preferably overnight. 


  1. Toss the peaches, sugar, cornflour and vanilla paste together in a large bowl. If you are planning on decorating the pies individually, prepare half the filling, then prepare the second half once you are ready to minimize the amount of moisture the fruit releases.
  2. Roll out 2 of the discs of dough until approximately ¼ inch in thickness (6mm). Line each mini pie dish with dough, leaving a small amount of overhang. Place the lined pie dishes on a large baking sheet, and transfer to the fridge until ready to use.
  3. Working with one pie at a time, Spoon enough fruit filling into the pie dish to just reach the top edge. Roll out about half a disc of dough to ¼ inch. Decorate as desired - I did a range of lattices, braids, stamps etc. Either use leftover dough on the next pie, or wrap tightly in plastic wrap and rest in the fridge until ready to use again. Place the pie in the fridge.
  4. Repeat with the remaining pies, returning to the fridge. When you are finished decorating, rest all the pies in the fridge for at least 30 minutes to allow the pastry to fully set.
  5. While the pies are resting, preheat the oven to 425˚f / 220˚c. Position two oven racks in the oven.  Brush each pie with the egg wash, and sprinkle liberally with raw sugar. Place the pies on two baking sheets, and bake for 40-45 minutes, swapping the trays half way through baking, or until the pastry is deeply golden and the fruit is bubbling.
  6. Allow to cool on a wire rack. Serve warm or at room temperature.


Pie crust recipe from four and twenty blackbirds