There are plenty of things to enjoy about this time of year, but what I’m currently MOST excited about is that peach season is finally upon us! There are several places in the U.S. where you can find delicious and juicy peaches in abundance this time of year, like Georgia, South Carolina, and Colorado. And luckily for me, you can find delicious, fresh peaches in Utah, too! (Where exactly in Utah, you ask? The general consensus is that the best peaches in Utah come from Brigham City, where they celebrate Peach Days every September!)
If you’re anything like me, you look for any way to utilize the bounty of fresh peaches during their short-but-sweet season. I’ll happily eat a fresh peach on its own, but I also like them mixed into oatmeal, in cobblers, in homemade ice cream… the list goes on and on!
A few years ago while searching for new ways to use peaches, I stumbled across this recipe for Mini Peach Pies. I was immediately smitten, because while standard pies are delicious, mini pies are both delicious and adorable! I’ve been making this recipe a couple of times a year ever since, and I’m excited to share it with you today! These little pies just scream summertime to me, and making them is an easy way to keep that summer feeling going well into autumn.
Mini Peach Pies
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or coconut oil)
- 2 Tbsp water
- 2 peaches, peeled and diced
- 1 Tbsp butter
- 2 Tbsp granulated sugar
- 1 egg, beaten