PEACH & CHERRY MINI PIES
SERVES 8 PREP 45 MINS + 2 HOURS CHILLING COOK 1 HOUR
3 cups plain flour 1 tbsp caster sugar 1 ½ tsp sea salt flakes 340g very cold unsalted butter, diced ½ cup ice water FILLING
2/ cup caster sugar 3 1 tbsp plain flour 2 tsp ground cinnamon 1kg ripe but firm peaches, pitted, cut into 1cm wedges 2 cups fresh cherries, halved, pitted 2 tbsp thickened cream 1 ½ tbsp raw sugar lightly sweetened whipped cream or vanilla ice-cream, for serving
Mix flour, sugar, and salt in food processor. Add butter and pulse just until butter is cut into pea-size pieces. Drizzle ice water over dough and pulse just until dough pulls away from sides of bowl (mixture will still look crumbly). Add more ice water by tsp to moisten, if necessary.
Transfer dough to work surface and press dough together. Divide into 8 equal pieces. Flatten each piece into a 10cm disc and wrap each disc separately in plastic. Chill at least 1 hour and up to 1 day.
3 FILLING Position rack on bottom of oven and preheat oven to 190°C. Line baking tray with baking paper or foil for easy clean-up. Stir caster sugar, flour and cinnamon in large bowl to blend. Fold in peaches and cherries. Set aside while rolling out crusts, tossing fruit occasionally.
4 Roll out each dough disc on lightly floured work surface to 17cm-diameter round. Line 8 x 9cm mini pie pans with dough discs, or arrange 4 dough discs directly on each of 2 oven trays lined with baking paper.
5 Divide fruit filling among dough-lined pans or dough discs, if not using pans. Fold dough edges over portion of filling, softly pleating edges (see tip). Cover and chill 30 mins, or until dough is cold and firm.
6 Brush crusts with cream and sprinkle with coarse sugar. Bake 1 hour or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, tent pies with foil. Cool slightly.
7 Using small offset spatula or butter knife, loosen crusts from pans and carefully remove pies. Serve warm or at room temperature with dollop of sweetened whipped cream.