I wanted a portable dessert for a couple of Cleveland Orchestra concerts at Blossom Music Center. These little pies were the perfect solution!
I followed the filling recipe as written. In hindsight, I would have peeled the peaches and cut them smaller to release more juice. I made home-made pie crust but since I was out of AP flour I used self-rising flour, which made the crust a little biscuity. Different, but delicious!
I got the peaches from the farmer's market that morning, and they were ripe but not very soft. The vendor said they would be fine for baking but, ideally, I would have waited a day or two. I'll have to plan better next time. I'm glad I made these since Ohio peaches have been wonderful this year!