Blackberry-Peach Mini Pies

These cute little blackberry-peach pies have a flaky, golden crust and are full of fruity flavor. You can bring them to parties or just eat one as a sweet treat any time of the day.

Ingredients:

• 1 1/2 cups blackberries
• 1 1/2 cups diced peaches
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 refrigerated pie crusts
• 1 egg, beaten for egg wash
• 2 tablespoons turbinado sugar for topping

Instructions:

Warm the oven up to 190C 375F

Blackberries, diced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract should all be mixed together slowly and carefully in a large bowl until everything is well mixed

Using a cookie cutter or a glass, roll out the pie crusts that have been kept in the fridge and cut them into circles

Put the circles in a mini muffin tin and gently press them into the bottom and up the sides

Spread the blackberry-peach mixture out evenly in each pie crust and then fill them with it

Beat the egg and brush it around the edges of the pie crusts

Then, put turbinado sugar on top of each mini pie

After the oven is hot, bake the pie for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly

Let the mini pies cool for 5 to 10 minutes in the muffin tin before carefully moving them to a wire rack to cool all the way through

If you want, you can serve it warm or at room temperature with a scoop of vanilla ice cream on top