Mini Peach Pies

• FOR THE CRUST:
• 2-1/2 Tablespoons Unsalted Butter
• 1-1/2 Tablespoon Fresh Lard (not Shelf Stable, Refrigerated Fresh Lard)
• 1/2 cups Plus 2 Tablespoons Flour, Plus More For Rolling
• 1/4 teaspoons Sugar
• 1/4 teaspoons Salt
• 2 Tablespoons (or 3) Ice Cold Water
• FOR THE FILLING:
• 1 whole Medium Ripe Peach
• 1/4 teaspoons Apple Pie Spice
• 2 teaspoons Sugar
• 1 teaspoon Cornstarch
• Milk For Brushing On Top
• Sugar, For Sprinkling On Top

1. First, make the crust: place the butter and fresh lard onto a plate, dice it into small pieces, then place it in the freezer for 10 minutes.
2. Meanwhile, whisk together all remaining pie crust ingredients (except the water). Once 10 minutes has elapsed, add the slightly frozen butter and lard to the flour mixture and cut it in until it is the size of grains of rice. Use a pastry cutter or two butter knives to do this. Next, add 2 tablespoons of the water and press it into the dough with a spatula, turning and smashing it into the dough. Add extra water if it's not coming together or if it appears too crumbly. Dump the mixture on a piece of plastic wrap, shape it into a disc, then store it in the fridge for 20 minutes to let it rest.
3. While the dough is resting, preheat the oven to 375u0b0F and peel, pit and dice the peach. In a small bowl, stir together the peach with the apple pie spice, sugar and cornstarch. Set aside.
4. After the dough has rested, flour a clean counter and roll it out to 1/4" thickness.
5. If you're using a standard muffin pan: use a 3" round biscuit cutter to cut out 4 circles of dough, placing each one in the bottom of 4 muffin cups. Divide the peach mixture between all 4 cups. Then, use a 2" round biscuit cutter to cut out 4 more circles of dough and place them on top of the peaches. Pinch together the bottom and top pieces of dough, then cut a slit in the top of each pie before brushing with milk and sprinkling with coarse sugar.
6. If you're using Texas-sized muffin cups: use a 4" round biscuit cutter for the bottom crusts and a 3" cutter for the top crusts. You should have enough crust for 2 Texas-sized pies.
7. Bake in the preheated oven for 30-33 minutes, or until the peach filling is bubbling and the bottom crust is golden brown (use the tip of a knife to peak). Let cool slightly before serving.
8. *Notes: If you make these in Texas-sized muffin cup pans you'll get 2 large pies. Standard muffin pans will make 4 pies.
9. *Substitute solid vegetable shortening for the lard if you're a wuss.

unsalted butter, fresh lard, flour, ubc, ubc, water, filling, ubc, sugar, cornstarch, milk, sugar

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