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
julianne @ Beyond frosting says
These sound like little bites of heaven!
Sues says
Everything about this post is perfection!! What an adorable puppy pic. And these mini pies are probably the most gorgeous thing I've seen all day!
Thalia @ butter and brioche says
These mini pies look SO delicious.. loving the combination of nectarine and vanilla together. I need to recreate this recipe.. Pinned!
Michele @ Two Raspberries says
These look Beautifully Delicious! pinning! p.s. love the pic of the pup begging for a bite ;-)
Jocelyn (Grandbaby Cakes) says
I want the back in the day chic mini desserts to return because these are just incredible! The vanilla bean is everything.
Cheryl says
Ah! These are just adorable, and those mini pie tins are I think actual life necessities. Totally getting some.. and blaming it on you. Just saying! :)
Madison says
These are SO cute. And I love how easy they are. I'm not a huge fan of having to peel peaches or tomatoes or really any fruit or veggie unless it's absolutely necessary.
Matea says
I love the vintage mini pie pans! I'll need to check out some local antique stores to find some cute bakeware like that!
Auntiepatch says
I don't remember seeing pie pans that small before. How cute and you don't have to fight to get the first slice out of the pan! Love it! And how cute is that pup begging over the top of the table?!?!?
Jessica @ A Kitchen Addiction says
Love the simplicity of these pies!