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Mini Skillet Peach Pies

5:37 AMM Khan

It was one of those weekends, were you give couch potato a whole new meaning. I am pretty sure, I've created permanent cheeks imprints on my couch. 10 night floats, followed by another 10. I may or may not have showered the last two days.

Thankfully, my husband took over the kitchen this weekend. He has the visionary of Remy, but unfortunately the luck of Lou (of course I'm using Ratatouille references). After much banging of pots and pans, we had frozen pierogies with alfredo sauce (mistaken for ravioli) on Friday, and stir-fry ramen noodles on Saturday. Both our palates could only endure so much, we decided we will let someone else cook for us.  Dressed in our pjs, we took a short trip to Cracker Barrel.

I don't often troll around CB for home décor, but who knew there would be a 20 minute wait-time, even though we were in the middle of No-where-ville. So there I am, when I run into these lil' skillets. Anyone, who knows me, knows my obsession with all things miniature. I buy travel sized toiletries, simply because they are  so cutishly small. I am tempted to buy baby shoes, but that might be odd (since I have no babies). So you can just imagine my excitement when I saw these mini-sized cast irons that resemble mommy skillet sitting at my home.

Forget dinner  or exhaustion, I just wanted to go home, season these babies and make mini every things.

Mini Skillet Peach Pies cutest most delicious mini peach pies, served individually in mini cast-iron skillet.
Prep Time: 20 minutes      Cook Time: 50-60 minutes
  • 8-10 Peaches
  • 3/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon of Cinnamon powder
  • 1 tablespoon Unsalted Butter, room temperature
  • 1 box Pillsbury refrigerated Pie Crusts (softened as directed on box)
1: Preheat oven to 350°F. Over medium-high heat, boil water in a large pot. Place the peach in boiling water and blanch peaches for about 1 minute. Using a slotted spoon, transfer the peaches in a bowl with ice and water. Once the peaches are cooled, peel the softened skin. Slice peaches into 1/8ths.
2: In a large bowl, toss peaches with granulated sugar, brown sugar, lemon juice and cinnamon powder.
3: Roll out each pie crust, and cut into 4 quarters. Mold back each quarter of dough into balls and using a rolling pin roll out into small circles.
4: Roll out each smaller circles over skillet. Trim and flute edges. Bake for 50-60 minutes, until crust is golden brown. Take out and cool pie for 10 minutes before slicing.

Serve with ice-cream or whipped cream and it's just droolicious.

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