Curtis Stone’s peach and cherry mini pies

Curtis Stone’s peach and cherry mini pies


Serve Curtis Stones peach and cherry pies with a dollop of sweetened whipped cream or vanilla ice cream.

The ingredient of Curtis Stone’s peach and cherry mini pies

  1. 3 cups (450g) plain flour
  2. 1 tablespoon caster sugar
  3. 1 1/2 teaspoons sea salt flakes
  4. 340g very cold unsalted butter, diced
  5. 1/2 cup (125ml) iced water, or more if needed
  6. 2/3 cup (150g) caster sugar
  7. 1 tablespoon plain flour
  8. 2 teaspoons ground cinnamon
  9. 1 kg (about 5) ripe but firm peaches, pitted, cut into 1cm wedges
  10. 320g (about 2 cups) fresh cherries, halved, pitted
  11. 2 tablespoons thickened cream

The instruction how to make Curtis Stone’s peach and cherry mini pies

  1. To make the crust, process the flour, sugar and salt in a food processor. Add butter and pulse just until butter is cut into pea-size pieces. Drizzle 1u20442 cup (125ml) iced water over dough and pulse just until dough pulls away from sides of bowl (mixture will still look crumbly). Add more iced water, 1 teaspoon at a time, to moisten, if necessary.
  2. Transfer the dough to a clean work surface and press together. Divide into 8 equal pieces. Flatten each piece into a 10cm disc and wrap each disc separately in plastic wrap. Chill for at least 1 hour and up to 1 day.
  3. Position a rack on the lowest shelf of oven and preheat oven to 190C (170C fan-forced). Line a baking tray with baking paper or foil.
  4. To make the filling, stir caster sugar, flour and cinnamon in a large bowl to blend. Fold in peaches and cherries. Set aside, tossing fruit occasionally, while rolling out crusts.
  5. Roll out each dough disc on a lightly floured work surface until 17cm in diameter. Line eight 9cm (base measurement) mini pie pans with dough (see notes).
  6. Divide fruit filling among prepared pans. Fold edge of dough over to partially enclose filling, softly pleating. Cover and chill for 30 mins or until dough is cold and firm.
  7. Brush the pie crusts with cream and sprinkle with raw sugar. Bake for 1 hour or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, cover pies loosely with foil. Cool slightly.
  8. Using a small offset spatula or butter knife, loosen crusts from pans and carefully remove pies. Serve warm or at room temperature.

Nutritions of Curtis Stone’s peach and cherry mini pies


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