Ingredients:
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (5g) salt
- 1 cup (227g) (2 sticks) unsalted butter, very cold and cut into cubes
- 6-8 tablespoons (90-120ml) ice water
- 6 medium ripe peaches (about 700g), peeled, pitted, and sliced
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (15g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (57g) cold unsalted butter, cut into small pieces
- 1 large egg
- 1 tablespoon milk
Instructions:
- Make the Dough: Combine flour, sugar, and salt in a food processor (or bowl). Pulse in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the Peach Filling: In a large bowl, gently combine sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
- Make the Crumble Topping (Optional): In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Assemble the Pies: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles using a 2.5-inch cookie cutter.
- Fill the Pies: Gently press dough circles into the muffin tin cups. Spoon peach filling evenly into each pie crust. Dot with small pieces of butter.
- Add Topping (Optional): Sprinkle crumble topping evenly over each pie.
- Egg Wash (Optional): Whisk egg and milk. Brush crust edges with egg wash.
- Bake: Bake for 25-30 minutes, or until crust is golden brown and filling is bubbly.
- Cool: Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.