Have you ever seen these vintage mini metal pie pans? They're about 4" wide and only ¾" inch deep or so. I think I’ve seen them at almost every estate sale and thrift store I’ve ever been to.
At some point, back in the day, mini desserts were very chic. And suddenly I feel like I missed my calling. In a world that wants outrageous desserts crammed with as many flavors as possible (and laden with as many processed calories as possible), my petite desserts are crumbs. I’m just making mini pies today. With one nectarine. It seems small. It seems like a lot of effort for two mini pies. But, they’re special little pies because they’re flecked with vanilla bean. If a sparkling crust isn’t pretty enough, a pinky-peach pie filling with black specks will win the beauty pageant.
I tried to keep it as simple as possible—you don’t even have to peel the nectarines. The thin nectarine skin melts in the oven. They're also responsible for the pink hue. I love the skins because I think they add a bit of tartness. However, don’t forget the lemon for tartness. I made these once without lemon, and they tasted flat. As I’ve learned with juicing, lemon is important for flavor in fruit desserts.
If you want to bake 4 mini pies instead of just 2, I’ll include instructions in the recipe below. From there, you can triple the recipe (or quadruple,or whatever-your-little-heart-desires).
If you haven’t scooped up a few of these vintage mini pans before, you can make this recipe in muffin cups. You will get a few more pies out of it that way. I think you’ll know what to do with the leftovers. I know a puppy who might like them.
The most perfect mini fruit pies. ***To make 4 crusts, double the filling ingredients, except only increase the cornstarch to 3 tablespoons. The pie crust becomes: Mini Nectarine Vanilla Bean Pies
Ingredients
For the filling:
Instructions
Notes
1 cup + 2 tablespoons flour
2 teaspoons sugar
¼ teaspoon salt
5 tablespoons cold butter, diced
½ teaspoon apple cider vinegar
4-5 tablespoons ice cold waterNutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 391Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 153mgSodium: 472mgCarbohydrates: 40gFiber: 1gSugar: 31gProtein: 2g
Amanda says
Totally loving the tiny pie tins and these pies!
Kathryn says
I adore nectarines and so the idea of these beautiful little pies, heavy with vanilla is pretty much heaven to me.
Melissa @ Bless this Mess says
I bought little pie pans like that 2 summers ago and they were the best investment ever! Pie all summer, chicken pot pie all winter. They are just too fun! Love the pictures lady... looking good!
Kit says
I have fond memories of my grandma serving up individual pies and apple dumplings in little glass Pyrex pie pans which I now own! They are a bit larger than the ones you show, just enough for both my husband and I to share a dessert of many of your fab recipes now that our children are grown. We love anything peach and I'll will be making this next with the sub. of some wonderful MI peaches!
Maureen Anderson says
Hi....I've been wanting a recipe for mini pies for a long time!! Do you ever quadruple the recipe? I can't wait to try it!!
angelitacarmelita says
I love, love your site! and because of you, I have had mini pie pans on my wish list for a while. Well I finally got them last week and although I am on the cusp of supermarket nectarines..... I'm pretty sure these are making an appearance in the next week at my house... oh my.
JoAnn says
Precious little pies! I've found some tins online. And Sur La Table also has them.