To say goodbye to summer and hello to autumn is a combination of the best of both seasons. Peaches and maple!! One of my favorite ingredients to use in this recipe is maple sugar, which I make myself. I use it as the sweetener in this recipe and it adds that wonderful autumnal touch to the sweet, summery flavor of the peaches!

FUN FACT: How much sap does it take to make one gallon of maple syrup? Somewhere between 30-50 gallons will make one gallon of syrup. You don’t have to stop there though. Maple syrup can be boiled even further to produce maple sugar, maple candy, and maple cream.
peach maple pie
Blue Ribbon Peach Maple Pies Recipe
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Rating: 0
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Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
peach maple pie
Blue Ribbon Peach Maple Pies Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Ingredients
Maple Pie Crust
Peach Pie Filling
Separate Ingredients
Servings: servings
Units:
Instructions
Maple Sugar
  1. Using a tall stock pot, pour entire contents of pure maple syrup bottle in and bring to a boil. Once it has boiled and reached 262 degrees, start stirring continuously with a wooden spoon.
  2. As you stir, it will become thicker so you will begin scraping granules of sugar from sides and bottom of pot. Lower the heat so it doesn’t burn. Before long, you have maple sugar! Pour into an airtight container and store in a cool, dry place.
Crust
  1. In a food processor, pulse maple sugar first to ensure it is pulverized as it might have some clumps. Then add flour, salt and pumpkin pie spice.
    maple sugar
  2. Pulse in the cubed cold butter until it becomes pea-sized granules.
    maple cookie dough
  3. Slowly add in avocado oil until combined. Scrape sides and bottom.
  4. Then add ice cold water, a little bit at a time until you’ve reached the right pie dough consistency. It should form a ball when you form it with your hands. If it’s still too crumbly, add a touch more water until it stays together.
  5. Wrap up your dough packed tightly in plastic wrap and refrigerate for an hour.
  6. After an hour, roll out dough and cut evenly into individual sheets for each pie tin. You will need to re-gather and re-roll scraps. Gently lay the sheet of dough inside each pie tin and crimp edges. Place in refrigerator to get cold and firmed up once again.
    maple pie dough
  7. maple pie crust
  8. Roll out additional dough and use maple leaf-shaped cookie cutter to create the maple leaf topper for each individual pie. Place on cookie sheet and refrigerate until they have cooled and firmed up again.
    maple leaf molds
  9. maple cookies
Peach Filling
  1. Peel and slice peaches and place in large bowl with cornstarch, flour, cinnamon, pumpkin pie spice and salt. Set aside.
    peaches
  2. In a deep pan on the stove, melt butter and maple sugar until it becomes saucy. Add to peach mixture and stir.
    maple sugar
  3. maple sugar
  4. peaches with sauce
Assembling Mini Pies
  1. Remove pie crusts and maple leaf toppers from refrigerator. Fill each pie crust with a generous amount of peach filling. Pat down and top with maple leaf. Using a pastry brush, lightly brush on beaten egg onto crust all the way around and on top of maple leaf, but NOT on the peach filling. Sprinkle sugar top of the crust and maple leaf.
    peach maple pie
  2. peach maple pie
  3. Bake at 350 degrees for 15 minutes. Then add maple leaves on top of each one and continue baking at 375 degrees. After 25 minutes, cover pie crust edges with foil and continue baking for another 20 minutes until maple leaf is golden brown and peach filling is bubbling and thick.
  4. Remove from oven and let cool before serving. ENJOY!!!
    peach maple pie
  5. mrs hungry