Mini Peach Pies

• 1 whole Refrigerated Pie Crust, Store Bought
• 1 cup Fresh Peaches, Cut Into Chunks
• 1 Tablespoon Butter
• 4 teaspoons Sugar

1. Preheat oven to 350 F.
2. Lay out the pie crust on your work surface. Using a biscuit cutter or cookie cutter that is approximately the size of a cup in a cupcake pan, cut out 4 circles. Line each cup of the cupcake pan with a circle of pie dough, push the crust into the cup so that it lines all sides and is resting on the bottom of the cup. Divide the 1 cup of peaches evenly between the 4 cups.
3. Cut the butter into little chunks and divide evenly among the 4 cupcake pan cups. Make sure you put the butter on top of the peaches. Sprinkle 1 teaspoon of sugar on top of the peaches in each cup.
4. With the remaining dough roll out and cut 4 smaller circles and place each circle on top of the peaches. Crimp the edges of the bottom and top crusts together so that each little pie is sealed. Place in the oven and bake 25 minutes or until they are just turning golden brown.

pie crust, fresh peaches, butter, sugar

Taken from tastykitchen.com/recipes/desserts/mini-peach-pies-2/ (may not work)