Mini Blueberry Peach Pie

Ingredients

Pie Crust:

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 5 tablespoons shortening
• 1/4 cup butter, chilled and cut into small cubes
• 6 tablespoons ice water
• Cooking spray
• 1 sheet parchment paper cut in circles to fit in bottom of tart shell pan

Blueberry Peach Pie Filling:

• 2 1/2 cups fresh blueberries
• 1 tablespoon butter
• 1/4 cup light brown sugar
• 1 teaspoon lemon juice
• 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
• 1 pinch salt
• 1 pinch freshly ground nutmeg
• 1 teaspoon cornstarch
• 1 cup frozen diced peaches, thawed and drained
• 1 egg plus beaten with 1 tablespoon water, for egg wash

Directions

To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.

Preheat oven to 350 degrees F.

Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.

To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.

Preheat oven to 350 degrees F.

To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.