Makes 8 mini pies
For the Crust:
2 and 1/4 cup flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cubed
1/2 cup ice water
1 Tablespoon sugar
1 egg plus 1 tablespoon water (to make an egg wash)
For the filling:
4 ripe peaches, diced
1/2 teaspoon vanilla extract
1/8 cup brown sugar, packed
1/8 cup white sugar
1/4 teaspoon cinnamon
1 teaspoon corn starch
1 Tablespoon lemon juice
Step 1: Make the crust dough at least 1 hour before making the filling, to ensure it has adequate time to chill. To make the dough, combine the flour, salt and sugar. Then rub the butter in with your fingers until you have pea sized pieces of butter mixed in with the flour. Then add the water, and mix until totally combined, it should be a slightly sticky dough ball the holds together in one piece. Wrap your dough ball in plastic and flatten it into a disc, and pop it in the refrigerator.
Step 2: Make the filling: Combine the peaches, sugars, lemon juice, vanilla and spices in a pan over medium low heat. Cook for about 10 minutes, until the peaches have softened and released their juices. Then add the cornstarch and stir until totally combined. Let this mixture cool for at least 20 minutes.
Step 3: Preheat the oven to 425 F. On a floured work surface, roll your dough out until it is about 1/4 inch thick. Cut out 20 circles of dough with a 3 and 1/2 inch cookie cutter or mason jar lid. Spoon 1 Tablespoon of filling into the center of 15 of the circles. Then, brush the outside 1/4 inch off the circle with the egg wash, and place a circle without filling on top, pressing down just slightly at the edges. Use a fork to crimp the two doughs together.
Step 4: Brush egg wash over the top of each pie. Cut 4 little slashes or an x shape into the top of the pie in the center. Sprinkle coarse sugar on top and bake for about 20 minutes, or until golden brown on the top and bottom! Enjoy!
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