Today, Aug.
24, is one of the more delicious national holidays — National Peach Pie Day. In
celebration of this fuzzy, flaky and fruity day, make a peach pie for friends,
family or just you! Stop by the Boulder Farmers’ Market this evening and pick
up some fresh, ripe peaches straight from the farm to get you started. Then try
this quick and easy recipe for a great dessert tonight.
Mini Peach Pies with Butterscotch Sauce
Ingredients:
Biscuit Crust
2 1/3 cups
Original Bisquick mix
2/3 cup milk (Silk Vanilla
Almond Milk can be substituted for added flavor)
2 1/2 Tbsp
brown sugar
3 Tbsp butter, melted
Filling
3 peaches, sliced
Butterscotch Sauce
1/4 cup butter
1/3 cup brown sugar
1 Tbsp maple syrup
1 tsp ground cinnamon
2 Tbsp whipping cream
Servings: 6
Total time
from start to finish: 45 minutes
Begin by
making the biscuit crusts. Heat oven to 425 degrees. In a medium bowl, stir
Bisquick mix, milk, brown sugar and melted butter until blended. Spoon dough
onto an ungreased cookie sheet in six separate mounds. Bake in preheated oven
for 10 minutes or until golden brown.
While the
biscuits are baking, slice the peaches and lay them in a shallow baking dish.
Once the biscuits are done baking, pull them out and set aside. Lower oven temp
to 350 degrees. Bake peaches for approximatesly 15 minutes, or until slightly
browned.
While the
peaches are baking, begin making the butterscotch sauce. Melt the butter in a
small saucepan over medium heat. Stir in the brown sugar, maple syrup and
ground cinnamon. Stir the mixture constantly for 4 minutes. Slowly add the
whipping cream and stir until blended. Remove the sauce from heat and allow to
cool slightly.
Once the
peaches are done, remove from the oven. Take the biscuit crusts and, using the
back of a spoon, press down the middle of the crusts to form a small bowl
shape. Spoon a generous helping of roasted peaches over each crust. Finally,
drizzle the butterscotch sauce over each mini pie. Serve
warm and enjoy!
