Easy Peach Mini Pies

Happy National Peach Pie all!

This is perfect for late summer or anytime.

You can use fresh peaches, but you can also use frozen or canned peaches.

1 pkg. pre made pie crust

Non stick cooking spray

1 - 2 peaches, cut up

1/8 - 1/4 c. sugar

1/8 tsp. each: 

1 - 2 T. each: cornstarch, cold butter cut up into chunks

1/8 -1/4 c. flour (enough to flour work board and rolling pin)

Lemon juice

Preheat oven to 350° F.

Spray 1 muffin tin with nonstick cooking spray. 

Remove package of pie crust from refrigerator. 

Let it set out a few minutes to warm up.

 This will make it easier to roll out.

Flour work board,  rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. 

Use a wide mouth glass to cut 6 circles from crust. 

Place crust circles into 6 muffin cups. Repeat process with other pie crust.  

. 

Rinse, halve, remove pit from, cut peaches into bite size pieces. If needed, prepare other peach.

If using frozen or canned peaches, cut into bite-size pieces.

In a bowl combine: peaches, sugar, cornstarch, lemon juice. 

Mix well to coat.

Place 1 tsp. approx. of peach mixture into each muffin cup. 

Top each muffin cup with the cold butter.

 Place muffins tin into oven and bake 20 - 30 minutes or until pies are golden brown. 

Keep an eye on them so that they don't burn. Remove from oven and let cool.

Serves 4.

Grilled Tomatoes

This is perfect for summer or anytime. 

I used a grill pan for this, but if you do this on the grill, brush both sides of the tomatoes with olive oil. 

2 - 3 Roma tomatoes 

2 - 3 T. olive oil

1/4 tsp. salt, pepper

Rinse and slice tomatoes.

Preheat grill pan to medium high heat. 

Lower heat to medium, add oil.

Place tomatoes on grill, sprinkle salt & pepper over tomatoes and grill on 1 side for a couple of minutes.

Flip tomatoes over and grill on other side, sprinkle salt and pepper on other side and grill for a couple of minutes more. 

Serves 4 - 6.

Peachy Cream

It's peach season in Michigan.

This is perfect for summer or anytime.

1 - 2 c. sliced peaches

1 tsp. sugar

1 c. prepared whipped cream

1/4 tsp. balsamic vinegar 

Rinse, cut in half, remove pit from and slice peaches. 

If using frozen or canned peaches, omit step. 

Place peaches in a clean bowl.

Drizzle some balsamic vinager over peaches.

Sprinkle sugar with a clean spoon over peaches. 

Toss peaches to coat, cover bowl with plastic wrap  and lace in refrigerator to chill until ready to serve.

To serve:

Remove peaches from refrigerator and spoon peaches into 4 clean bowls.

Spoon cream over peaches with a clean spoon.

Serves 4.

Margarita Fish

 This is perfect for summer or anytime.

I used ocean perch, but you can use the fish you like. 

1 lb. fish

1 T. each: lime juice, tequila 

1/4 tsp. each: salt, pepper, dried parsley

1/8 tsp. red pepper flakes (optional)
1 tsp. Worcestershire sauce
2 - 3 T. olive oil
1 clove garlic crushed

Peel, crush, chop garlic.

Combine ingredients in a bowl. Toss to coat fish.

 Marinate for 15- 30 minute. in refrigerator.

Heat grill pan to medium high heat. 

Lower heat to medium, and add fish.

Cook fish on one side for 5 - 6 min.

Turn fish over and cook on other side for 5 -6 or until done.

Serves 4.