March 14, 2018
Peachy Creamy Party Pies
Minnesota State Fair
Peachy Creamy Party Pies: if you love mini size desserts or simple sweet treats you can make in minutes, look no further than these state fair winning tiny pies. They won a blue ribbon and 1st place back at the 2012 Minnesota State Fair. That tells you how good they were. When I realized it was Pi Day today, this one immediately came to mind.
The recipe, which I revised slightly, comes from Kathryn Irving of Maplewood, Minnesota. Kathryn shared that they are perfect for big parties. They’re so easy for handing out and eating while you stand around talking. You can also make them ahead of time and chill until you’re ready to serve them. You just add the fresh fruit and mint leaves last.
For the pie crust dough, I often use a go-to recipe (like the pie crust from this other state fair winner). It’s tried and true. Otherwise, to save time, I’ll use refrigerated crusts like Pillsbury’s, or Wholly Wholesome. There’s no shame in that, especially with how good they all taste these days.
As far as the filling in this recipe, I love that you can easily change it up and feature different fruits or flavors. Lemon, raspberry, coconut, or even chocolate works. Virtually anything goes.
The other great thing about this recipe? Everybody loves pie!
Peaches & Cream Party Pies
4 fresh peaches, divided
2 rolled/premade pie crusts (like Pillsbury, Immaculate, or Wholly Wholesome)
1 (8 oz) package cream cheese (at room temperature)
1 (14 oz) can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Mint leaves (optional)
Preheat oven to 450 degrees F. Chop two peaches into small (1/4 inch) cubes. Let your pie crusts soften, just until you can unroll them smoothly. Cut the dough into circles, with a 3 1/2-inch round cookie cutter. Each crust should give you about 8 circles, so you’ll have about 18 mini pies. Place each pie crust circle in ungreased mini muffin tin. Press firmly against bottom and sides of each cup. Flute and shape as desired. Prick bottom of each cup twice with a fork. Bake 8 minutes or until light brown. Let cool while you make the filling. In a medium or large bowl, beat the cream cheese until light and fluffy (3-5 minutes). While slowly mixing, add the sweetened condensed milk, lemon juice, and vanilla. Stir in by hand, your diced peaches. Spoon into baked pie cups. Refrigerate two hours (or longer or overnight) until well chilled and set. Slice remaining two peaches. Top pies with peach slices. Add mint leaf (optional). Makes about 16 mini pies.
-Recipe (adapted) from Kathryn of Maplewood