Peach Fanchonettes

These are a scrumptious take on the classic peach pie, yet more fresh and uncomplicated tasting.  I had never heard of a Fanchonette (which I’ve now learned is classically a tarte-sized pie, traditionally with a layer of jam, topped with a custard) until I noticed a recipe on a display on the wall at a local cafe.  I had to try it.  This is my adaptation, which is tiny bit creamy, not too sweet, and incredibly delicious.  I hope you’ll give it a try!

Ingredients

• 3 fresh peaches (peeled, pitted, and halved)
• 1 egg yolk
• 1/4 cup whipping cream
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• pinch ground nutmeg
• 1 disc basic pie dough (Find the link to my recipe at the bottom of this post.)

Directions

First, roll out your favorite pie crust. I used our basic pie crust recipe (don’t bake the shells before filling).

Lay out six mini pie pans, face down (I used my mini vintage restaraunt-ware bowls that are oven safe). Cut a circle around each pan, about 1/4″ wider, all around.

Line each pan with the dough, finishing the edges as you like. (I pressed my edges with a fork). Place on a baking sheet and refrigerate until ready to use.

Assemble Fanchonette ingredients:
Combine all ingredients (except the peaches) together in a small bowl and whisk until combined. Set aside.

Place fresh peach halves in mini pie shells, cut-side down.

Pour custard mixture over each peach half, dividing mixture evenly among all six pies. Depending on the size of your mini pies, you may need to double this custard mixture

Bake pies, on baking sheet, at 425 degrees for approximately 20 minutes, or until crust is lightly golden browned and custard is set. Serve warm or at room temperature.

Enjoy!