I hope you all had a fantastic 4th of July! We spent the first part of the day running AJC’s Peachtree Road Race. Paul and I ran our first Peachtree Road Race in 2008 and it’s become sort of an annual tradition for us since.
Yes, it is a “hot” race to run – both popular and in temperature, but it’s also probably one of the funnest 10k races out there. It’s the whole experience of getting up at 5:30am in the morning, heading down to the nearest MARTA station with cars full of fellow runners, lining up at the starting line with 59,999 of your closest runner friends, seeing all of the crazy costumes, the amazing spectators and of course, receiving the finisher’s shirt at the finish line.
Did you know that there are 71 streets in Atlanta with some form of “Peachtree” in their name? In fact, we live about 45 minutes outside of downtown Atlanta and yet, there is a Peachtree Parkway about 5 minutes from our house.
However, the Peachtree Road that we ran down for 6.2 miles yesterday morning is the most famous. The race starts in Buckhead, in between two of the largest malls in Atlanta: Lenox Mall and Phipps Plaza. During the race, you make your way down into Midtown past the Woodruff Arts Center, the High Museum, and finally into Piedmont Park.
See the amazing sea of people in the park? It is an amazing sight every year.
My favorite part of the finishing area: the sweet Georgia peaches! Those peaches were amazing after a long, humid 6.2 miles.
This came to be when a group of food bloggers spontaneously decided to all make pie and post, blog and tweet (#PieParty) about their pie making adventure. When I found out about this Pie Party, of course I had to join in. I’m usually more of a cake person, but I do love my fruit pies, especially those with big chucks of fruit.
Like a good Georgia (transplant) girl, I had some ripe peaches at the house. And since we are in blackberry season: peaches and blackberries it was!
What makes a good pie even better? Making them mini-sized. Most everything is cuter when smaller, right?
To make these mini pies, I used a cupcake/muffin pan. You could just as easily, if not more so, use some tart pans. But sometimes, a muffin pan is just more convenient.
Although getting the pies out of the cupcake pan and onto a plate can be challenging. But, if you let the pies cool for 20-25 minutes before taking them out of the pan, it does get much easier.
Confession: I got tired of making the lattice top of the pies, so this one ended up being a heart.
Dig on in! These pies were so, so easy to make, especially since I cheated and used pre-made pie crust. If you’re like me and want to make pies quickly… Whole Foods has some great pre-made pie crusts: organic and gluten-free varieties too!
|Peach Blackberry Mini Pies||
- 3 ripe peaches, peeled and cut into small chunks
- 1 1/2 cups blackberries, cut into small chunks about the same size as the peaches
- Juice from half a lemon
- 1/2 tablespoon white sugar
- 2 pre-made frozen pie crusts, thawed to room temperature
- 1 egg, beaten
- Preheat oven to 350°F.
- Roll out the crust and shape into cupcake pan. I found that a dough circle about 4 inches in diameter and 1/8″ thick worked best for me. Mix the peaches, blackberries, lemon juice and sugar in a medium mixing bowl. Then spoon the fruit mixture into the pie crust dough in the cupcake pan.
- Roll out addition pie crust dough to about 1/8″ thickness and cut into strips for a lattice weave top, or cut into hearts, stars, etc. Place on top of the fruit mixture. Brush the beaten egg on top of the pie crust.
- Bake in the pre-heated oven for about 12 minutes, the pies are ready when the crust is a golden brown.
- Serve and enjoy!
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