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Curtis Stone's Peach and cherry mini pies

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This Peach and cherry pie recipe is the ultimate way to finish any meal. Perfect for any occasion, these sweet pies are a must.

  • Serves8
  • Cook time1 hour
  • Prep time45 minutes, + 11/2 hours chilling & cooling time
Curtis Stone's Peach and cherry mini pies

Ingredients

Crust

  • 3 cups (450g) plain flour
  • 1 tbs caster sugar
  • 1½ tsp sea salt flakes
  • 340g very cold unsalted butter, diced
  • ½ cup (125ml) iced water, or more if needed

Filling

  • ⅔ cup (150g) caster sugar
  • 1 tbs plain flour
  • 2 tsp ground cinnamon
  • 1 kg (about 5) ripe but firm peaches, pitted, cut into 1cm wedges
  • 320g (about 2 cups) fresh cherries, halved, pitted
  • 2 tbs thickened cream
  • 1½ tbs raw sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the crust, process the flour, sugar and salt in a food processor. Add butter and pulse just until butter is cut into pea-size pieces. Drizzle ½ cup (125ml) iced water over dough and pulse just until dough pulls away from sides of bowl (mixture will still look crumbly). Add more iced water, 1 tsp at a time, to moisten, if necessary.
  2. Step 2

    Transfer the dough to a clean work surface and press together. Divide into 8 equal pieces. Flatten each piece into a 10cm disc and wrap each disc separately in plastic wrap. Chill for at least 1 hour and up to 1 day.
  3. Step 3

    Position a rack on the lowest shelf of oven and preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper or foil.
  4. Step 4

    To make the filling, stir caster sugar, flour and cinnamon in a large bowl to blend. Fold in peaches and cherries. Set aside, tossing fruit occasionally, while rolling out crusts.
  5. Step 5

    Roll out each dough disc on a lightly floured work surface until 17cm in diameter. Line eight 9cm (base measurement) mini pie pans with dough (see tip).
  6. Step 6

    Divide fruit filling among prepared pans. Fold edge of dough over to partially enclose filling, softly pleating. Cover and chill for 30 mins or until dough is cold and firm.
  7. Step 7

    Brush the pie crusts with cream and sprinkle with raw sugar. Bake for 1 hour or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, cover pies loosely with foil. Cool slightly.

    Curtis Stone's Peach and cherry mini pies

    Curtis Stone's Peach and cherry mini pies
    • Serves8
    • Cook time1 hour
    • Prep time45 minutes, + 11/2 hours chilling & cooling time
    Ingredients

    Crust

    • 3 cups (450g) plain flour
    • 1 tbs caster sugar
    • 1½ tsp sea salt flakes
    • 340g very cold unsalted butter, diced
    • ½ cup (125ml) iced water, or more if needed

    Filling

    • ⅔ cup (150g) caster sugar
    • 1 tbs plain flour
    • 2 tsp ground cinnamon
    • 1 kg (about 5) ripe but firm peaches, pitted, cut into 1cm wedges
    • 320g (about 2 cups) fresh cherries, halved, pitted
    • 2 tbs thickened cream
    • 1½ tbs raw sugar
      Description

      This Peach and cherry pie recipe is the ultimate way to finish any meal. Perfect for any occasion, these sweet pies are a must.

      Method
      1. Step 1

        To make the crust, process the flour, sugar and salt in a food processor. Add butter and pulse just until butter is cut into pea-size pieces. Drizzle ½ cup (125ml) iced water over dough and pulse just until dough pulls away from sides of bowl (mixture will still look crumbly). Add more iced water, 1 tsp at a time, to moisten, if necessary.
      2. Step 2

        Transfer the dough to a clean work surface and press together. Divide into 8 equal pieces. Flatten each piece into a 10cm disc and wrap each disc separately in plastic wrap. Chill for at least 1 hour and up to 1 day.
      3. Step 3

        Position a rack on the lowest shelf of oven and preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper or foil.
      4. Step 4

        To make the filling, stir caster sugar, flour and cinnamon in a large bowl to blend. Fold in peaches and cherries. Set aside, tossing fruit occasionally, while rolling out crusts.
      5. Step 5

        Roll out each dough disc on a lightly floured work surface until 17cm in diameter. Line eight 9cm (base measurement) mini pie pans with dough (see tip).
      6. Step 6

        Divide fruit filling among prepared pans. Fold edge of dough over to partially enclose filling, softly pleating. Cover and chill for 30 mins or until dough is cold and firm.
      7. Step 7

        Brush the pie crusts with cream and sprinkle with raw sugar. Bake for 1 hour or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, cover pies loosely with foil. Cool slightly.