Peaches are one of my favourite fruits and I definitely don’t bake with them enough.
Quite often that’s just because I can’t resist eating them as soon as they’re ripe enough, but when I saw punnets on sale for a bargain 50p I bought them specifically with baking in mind, and managed to stick to the plan to make these mini ginger peach pies.
Pretty much everything gets 10x cuter when made in miniature so I’m a bit in love with these cupcake sized versions of a traditional lattice topped pie.
The pastry was a bit of an experiment, I didn’t have a spare egg so used some leftover condensed milk instead – luckily it turned out ok and made a nice crumbly shortcrust.
I’m not quite sure what inspired me to pair the peaches with ginger, but it worked really well and added a nice amount of heat to the sweetness – which would be even better with a scoop of vanilla ice cream on the side!
I’ve gotten quite into working out the calories of things I bake recently, using the My Fitness Pal calculator tool, and these pies worked out at a virtuous 190 calories each – brilliant!
Mini ginger peach pies
- 4 ripe peaches, stoned, peeled and diced into roughly 1cm cubes
- 1tsp ground ginger
- 1tbsp brown sugar
- 170g plain flour
- 30g icing sugar
- 80g butter
- 1tbsp condensed milk (light if you care about calories)
Heat the chopped peaches, ginger and sugar in a heavy bottomed pan until the peaches soften and release their juices, then transfer to a bowl to cool.
To make the pastry, combine flour and sugar then mix in a food processor with the butter until the mixture resembles breadcrumbs. Add the condensed milk while the processor is running, then add cold water a teaspoon at a time until the dough comes together into a ball. Chill in the fridge for 20 minutes.
To make the pies, roll the dough out to about 3mm thick, then use a pastry cutter to cut approximately 10cm rounds. Use these to line 7 holes in a greased and floured cupcake tin, then spoon in the peach mixture (you might need to drain off some excess liquid first). Slice the rest of the dough into thin strips and use to create the lattices on top – lay three strips vertically, then weave in three strips horizontally, trim and press down at the sides to seal. Bake at 180 degrees for about 20-25 minutes, or until golden on top and the juices are bubbling. Leave to cool before removing from the tin.