Preheat oven to 350 degrees. Unroll the pie crusts, and cut out 10 large (approximately 4.5 to 5?” diameter) circles, and 10 smaller (3? diameter) circles. I used the top of a rice bowl for the large circles, and a round biscuit cutter for the small circles. (You may need to alter the sizes slightly depending on the diameter of your cupcake pan – I know different brands vary slightly. Cut one large and one small circle first and check before cutting out the rest.)
Re-roll the scraps of dough to finish cutting out all of the circles. (I would cut out the large circles first – you can probably get about 4 large circles +1 small circle from one pie crust before having to re-roll the scraps.)
Spray the inside of a cupcake pan with non-stick baking spray. Line 10 of the depressions with the large circles of pie crust, leaving a small “ledge” or “lip” around the top edge.
Sprinkle about 1/2 tsp. brown sugar into each pastry depression, then add one drained peach half (flat side up) into each pastry depression. (Reserve the syrup from the can.)
Sprinkle the top of each peach with about 1 tsp. brown sugar, then top with 1/2 T. pat of butter.
Place the small circles of pastry on top of the peaches.
Use a fork to crimp the edges of the top and bottom crust together.
Brush the tops of the pies with the reserved heavy syrup from the peach can.
Sprinkle the moistened pastry tops with the large crystal decorating sugar, or with any large crystal sugar like turbinado sugar. (You can substitute with regular granulated sugar if you don’t have the large crystal kind on hand.)
Using a sharp knife, cut a few slits into the top of the pies to vent.
Bake the pies for 25 – 35 minutes at 350 degrees.
Allow the pies to cool for 10 minutes, then carefully remove with a fork or slim spatula and set aside to cool.
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|Serving Size: 1 (18g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (100%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.2mg||12 %|
|Sodium 2mg||0 %|
|Potassium 4.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 128
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