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
Jenny @ BAKE says
I love those little tins, I don't think they were really ever a thing in the UK. These pies look absolutely gorgeous.
Mallory @ Chocolate with Grace says
So pretty. Nectarines are a favorite. And everything is cuter and tastes better in mini form. At least that's my sister's and my opinion!
Beth @ The First Year says
The picture of your puppy is to die for!!! Can he make a regular appearance in all your recipes? :)
Julie says
I believe that these are the pies you are supposed to be bringing me. Hmmm...I'm doubting that there are leftovers. {Insert sad face}. On another note, YES! I have some of those pie pans (although a lot have been lost over the years). When I would bake with Ma-Ma, she would make me a baby-whatever--usually a baby angel food cake. Ok. So it wasn't as poofy as a the regular cake, but I didn't care. It was cute and little, and that made me happy. Clearly, it's dessert that makes me happy. And memories of my Ma-Ma. xoxo
Taylor @ Food Faith Fitness says
THESE PHOTOS. THESE PIE. I LOVE THEM. I WANT THEM. Pinning them!
ami@naivecookcooks says
That last pic with your little puppy makes these pies even more delicious and drool worthy!!
Katrina @ Warm Vanilla Sugar says
Oooohhhh these are so cute! And totally delicious looking. Love!
Alice // Hip Foodie Mom says
ok, now we're all heading out to look for those vintage mini metal pie pans! love these! and love these nectarine vanilla bean pies!
janelle says
Those vintage pie plates have me swooning. I love this, I have never had a nectarine, but I will be now!
Marjory @ Dinner-Mom says
These are adorable and so is your pup!!!