Summer Sweets

   Although I enjoy the coziness of fall, I'm sad to see summer go. It's amazing how quickly the weather has changed since Labor Day. The humidity is pretty much gone and the nights are getting cooler. In an attempt to grasp onto summer for a little bit longer, I decided to make some mini peach pies. Two things about me: I like to bake and I like all things mini. I'm sure you will see these two themes repeated throughout the blog. 

How to make mini peach pies...

I made them exactly how I would make a peach pie but baked them in muffin tins. It's pretty easy to make home-made pie crust but I had some left over store-bought in my fridge which I used. I don't fallow a recipe when it comes to pies so below is my best at how much of the ingredients I used. Enjoy!

Pie Filling:

Diced fresh peaches (3 peaches)

Flour (sprinkle to coat fruit)

Granulated sugar (again just a sprinkle)

Small dash of cinnamon

Almond extract (one drop, you could also use vanilla here)

Crumple Top:

Flour (~1/2 cup)

Brown Sugar (~1/2 cup)

Butter (1/4 stick, cold and cubed)

Cinnamon (tsp) 

Whipped Cream:

Heavy whipping cream (small carton)

Granulated Sugar (2 tsp)

Almond extract (one drop)

Orange Zest