Glazed Peach Pies

Well, the Farmer's Market didn't have any peaches. Only vegetables. While a tomato and zucchini pie does sound rather good, I was looking for dessert materials, so I went to the Co-op and picked up a few white peaches. Each peach, it turns out, fits rather quite excellently into two muffin-sized pies They just need a bit of time in a pan with some sugar and cinnamon until soft. Then the crust gets glazed in the reduced peach syrup. And since they're mini, they take less time to cook, which means quicker onto the plate. 

I happened to have a batch of crust in my freezer, so notwithstanding the night of defrosting, I was saved the trouble and time of making pie dough. But I'm adding my preferred oil crust recipe here.You can do whatever you'd like with the crusts, of course. I essentially only know how to make these rustic leaf figures, so that's what I went for. But mini lattices would be awfully cute if you've got the time. Or just leave them open-faced and let the blush pink of the fruit stand on its own. What's truly wonderful is that the pies are hand-held. Easy to share, easy to eat.

Glazed Peach Pies
Ingredients for crust:
1 1/2 cups unbleached all-purpose flour
1 tsp salt
1/4 cup oil
6 TBSP chilled water
Ingredients for filling:
1/4 cup sugar
1/4 cup water
4 medium peaches, skinned and thinly sliced
Juice of 1 lemon
1 tsp cinnamon

Directions:
--Combine flour and salt. Add oil and 6 TBSP water together, mix just until combined. Using fingers, form dough into a ball.
--Mix sugar and 1/4 cup water in a saucepan. Heat over medium until sugar is dissolved. Add peaches and cinnamon and cook until peaches are soft and liquid has reduced but not evaporated, about 10 minutes. Add lemon juice and stir; remove from heat. Scoop peaches out of pan; pour leftover peach syrup into a small bowl.
--Preheat oven to 400 degrees F. Grease a regular sized muffin pan.
--On a floured surface, take approximately 1/9 of dough and roll into a small circle. Press dough into muffin pan. Fill with 1/4 cup peach mixture. Repeat with all but 1/9 of remaining dough to make 8 miniature pies.
--Using remaining dough, shape as desired and place on top of pies. Brush crust with peach syrup.
--Bake until peach juices are bubbling and crust is lightly browned, about 20 minutes.