Baby Nectarine Peach Pies
2large nectarines peeled chopped into small chunks
2large peaches peeled chopped into small chunks
1/2 ccup plus 2 tablespoons sugar
1 Tbspfresh lemon juice
1 1/2 Tbsp2 teaspoons grated lemon zest
1 1/2 Tbspcornstarch
1/4 tspalmond extract
1favorite pie crust
How to Make Baby Nectarine Peach Pies
- Preheat oven to 350 degrees.
- In a large bowl, combine the peaches and nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice. Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract.
- To assemble the pies, roll out your favorite pie crust. Cut circles big enough to fill a muffin well. You could use a lid or a biscuit cutter. Place the circles into the muffin tin as if you were filling a pie plate. Fill with pie filling, almost to the top. With remaining dough pieces, cut strips for these, but you could take a small cookie cutter and cut out shapes and put on top.
- Sprinkle some sugar on the tops and bake for 20-25 minutes. Let cool and serve.