This is a fun take on a traditional summer fruit pie without all the prep work. No need to skin the fruit—just pop out the center seed and the baking process does the rest. Tasty served warm or chilled and topped with ice cream or whipped cream!
¾ cup
unsalted Butter, cold and cut into ½-inch cubes
(172 g)
½ cup
finely chopped Pecans
(63 g)
⅓ cup
Packed Light Brown Sugar
(73 g)
1 ½ tsp
Ground Cinnamon
½ tsp
Ground Ginger
¼ tsp
Ground Nutmeg
¼ tsp
Salt
Instructions
Pie Dough
In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, salt and cardamom and mix on low. Scatter chilled butter over the flour mixture and mix on medium-low until the butter becomes the size of small peas.
Stream in ice-cold water. Mix just until dough comes together (it will take a bit). Remove dough from mixer, shape into a 1-inch thick disk, wrap with plastic wrap and place in the fridge to chill.
When ready to assemble, preheat oven to 425°F. Lightly coat a standard muffin tin with cooking spray and set aside.
Filling
Cut tops off the fruit halves, so they'll sit flush with the top of the muffin tin. Put in a bowl and toss with brown sugar to coat. Set aside.
Topping
In a medium mixing bowl, add topping ingredients. Use a fork or pastry cutter to mix until crumbly.
Assemble
Remove pie dough from the refrigerator and place on a lightly floured work surface. Use a rolling pin to roll dough into a large round that’s ⅛-inch thick. Use a 4-inch cookie cutter to cut out 12 rounds of dough. Place rounds into the prepared muffin tin, pressing to fill each cavity.
Match up two fruit halves, and place the pieces side by side (cut side up) until all muffin cavities are filled. Evenly distribute any liquid from the bowl over the fruit. Take a handful of topping and form a "cap" over each pie.
Bake for 15–20 minutes, or until bubbly and the topping has spread and turned a deep golden brown. Remove from the oven and let the pies cool in the pan for 10 minutes before removing and placing on a baking rack.