27 Sep 2013

Foodie Friday: Halfway homemade mini peach pies

1) Take some peaches
2) Cut them in half, pit them and slice them
3) Preheat the oven to 180 degrees and grease mini pie pans
4) Roll out shortcrust pastry
5) Use the pie tin to cut out the pastry
6) Once cut roll it out thinner and mold into pie tins
7) Mix four tablespoons (two for each pie) of cream cheese, tablespoon of sugar and a drizzle of honey. Fill pie crusts and top with sliced peaches.
8) Use a small round cutter and a shape (I used a heart) to decorate the top of the pie - sprinkle with brown sugar.
9) Bake for around 20 - 25 minutes until golden brown.
10) Top with whipped cream or serve with ice-cream.


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