4-5 medium sized peaches, peeled and cut into small pieces
¼ cup granulated sugar
1 rounded teaspoon of flour
1 rounded teaspoon of corn starch
2-3 drops of almond extract
½ lemon, juiced
For Topping: 1 egg white mixed with ½ of egg yolk
1 tablespoon granulated sugar
Instructions
In a medium sized bowl, combine peaches, ¼ cup sugar, flour, corn starch, almond extract and lemon juice.
Cover with plastic wrap and let sit for 30 minutes
Grease 3 ramekins with cooking spray or butter and preheat the oven to 375 degrees
Roll out pie crust to about ⅛th inch thickness, thinner then you would making a full size pie
Cut the crust to a circle that is about 1½ inches to 2 inches larger than the edges of the ramekin.
Fit the dough circle into the greased ramekin and gently push down to fit the size. The dough should come to the top edge of the ramekin with a small amount of dough hanging over edge. Repeat for other 2 ramekins.
Fill with peach filling to the top of the ramekins.
To make lattice top: With a pastry cutter wheel (I don’t have a pastry cutter so I used crinkle cutter from Pampered Chef that I use to make crinkle cut fries) cut ¾ inch strips of dough.
Lay down 3-4 strips going horizontally over the pie filling on top of the ramekin so they fit side to side with a small space in-between.
Working with one vertical strip at a time, go over and under horizontal strips. It is best to start in the middle and fold over every other horizontal strip so you can just place the center vertical strip down and then unfold the horizontals over the verticals. Repeat with the other 2-3 strips depending on what fits, alternating from the vertical strip next to it (example if one vertical strip is over-under-over-under, the strip next it should be under-over-under-order.)
Once the weaved pattern is done, pitch the sides of the pie so the bottom layer is attached to the top lattices. Break off any of the excess dough hanging from the strips.
To made solid top: Cut out a circle of dough that is about ½ inch larger than the circumference of the ramekin. Place the circle on top of the ramekin and pinch the top dough and bottom dough together. Ripping off any excess dough. Cut a few slits in the top of the top dough to let the filling breathe.
With a pastry brush, brush on egg white and a half egg yolk mixture to the top of the pies. Sprinkle with sugar.
Place ramekins on a baking sheet and place into the oven for 30-35 minutes until pies are lightly brown.
Let pies cool and serve with vanilla ice cream. Enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/07/mini-peach-pies/