Peach (or apple) Cutie Pies

I have not been working for a month now and for that month I have been able to be home to watch the Martha Stewart Show. She has so many informative segments, from how to fold a fitted sheet to how to make a Halloween pinata out of a balloon (who would have thought?). But what I am most inspired by is her cooking segment of the show. She brings in renowned chefs and bakers and they show you right then and there how to make their most fav or popular recipes. It is like getting a fabulous cooking class from a famous pastry chef for free. So I find myself DVR-ing the show.

I have about 4-5 shows recorded, all with recipes that I am dying to try. In fact I got my pancake recipe, that Thad swears is the best he has ever had from the Martha Stewart Show. The other day I was watching and there was a baker on there named Dani Cone and she is the author of a cookbook called "Cutie Pies" and a baker at High 5 Pie in Seattle, WA. She showed how to make pie pops, pie in a mason jar and mini pies in a muffin tin. They are so shabby chic ans soooooo cute. As soon as I saw this segment I knew I had to try one of these recipes. So I chose to make her cutie pies which are mini pies made in a muffin tin and let me tell you....they were literally a mini taste of fall and so yum!!!!

Crust
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup ice water
Nonstick cooking spray

Filling
6 to 8 peaches, cut into 1-inch pieces (I used granny smith apples instead)
1/3 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1 3/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Pie Topping
1/2 cup all-purpose flour
1/3 cup firmly packed light-brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup rolled oats

Start off by preheating the oven to 375 degrees with a rack in center of the oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set muffin tins aside.

To make the crust: using a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed and the dough somewhat sticks together; Dough should not be smooth and beaten together like cookie dough.
Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.

On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently re-rolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired. I used a glass bowl rim that was roughly 5 inches. I found it does not need to be exact, I would error on the larger size than of a pie circle than smaller (easier to work with).
To make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside (I filled each pie to the rim with apples)

To make crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency. Once mixed, if you are not placing the topping on right away, place in refrigerator until ready to use.
Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature, however warmed up with a little scoop of ice cream has never hurt anyone.
You will love these perfectly portioned pies that are ideal for one and would be great served at a dinner party or even a fall festival. You will love these mini fall delights, guaranteed.
Happy Fall Baking!