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!

Comments

[Julie McLaws]

Looks delicious! I am definitely trying this one, thank you!

[Jan]

Oh my goodness! These sound heavenly! Need to get some peaches...fast!

[Wendy]

What an amazing dish! Looks yummy.
Wendy

[Emily]

This looks AMAZING!! I need to bring dessert to a cook-out on Sunday, do you think I could do even smaller ones in muffin tins - or a larger version in a regular pie pan? I'm not sure how to travel with so many tart-sized pies. Thanks!!

[Tami B.]

These look so delicious!!!

[Serena Thompson]

Dear Emily,
I think you could do these in mini muffin tins. If you use small peaches, they should work well. Bake them at the same temperature (425).
I think it would work great for you to just transport them in the muffin tin and serve them from there. All the tiny pies in a row would be so cute! :)
xo,
Serena

P.S. I think a regular sized pie pan could work too. Good luck!

[Cora]

Thanks for sharing...I'm gonna try this!

[Julie Campbell]

This looks amazing, can't wait to try it. Just learned about you two a couple of weeks ago--I know, I'm slow! Bought your fabulous cookbook last week--read it, love it! Made the Apple Pancake for breakfast for my family yesterday, and seriously--they licked the pan clean--as soon as it cooled down! Can't wait to try everything--it all looks divine. Keep the inspiration coming, please!

[Crafty P]

i cannot wait to get my hands on some fresh peaches. AND I simply cannot stop looking at these awesome pics of pie!

[Kathy]

These look so good, I am going to try them. Thank you
Kathy

[Marie Alana Gardner]

Went to the farmers' market yesterday and bought the peaches. Can't wait to try it.
I guess the diet starts after I do a taste-test!

[Darla]

Okay, I seriously do not cook...ever. Just because I am no good at it. My son says every time i make gravy - it looks and tastes like liquid nail. However, I attempted this - because it looked so easy - and it was! Everyone loved them - they taste rocked - and my husband (who is a true southerner) said they were the best thing I've ever made! Thanks for the great recipe! p.s. I did double both pie crust recipe and the filling though to make 6 complete mini pies...

Thanks again!

[Serena]

Darla,

It warms my heart that you made this recipe.

I found it really easy as well! I've been meaning to add the tip that since mini pie pans vary in size, doubling the recipe is a good option.

Unfortunately, I'm computer-less at the moment and doing all business from my tiny little iPhone! Eeeeek! As soon as I have my computer back, I'll be able to edit my posts.

Thanks so much for sharing your tip, and I hope you'll try more recipes soon!

xo,

Serena

[Jessica]

Oh my goodness, thank you so much for introducing me to these!!!! So delicious. I made them in jumbo muffin tins. The custard was divine and it's super yummy for breakfast as well. Brilliant!

[Lisa]

These ARE ADORABLE!! I am having so much fun on your blog. I have your book and I've talked about it on my blog before...can't get enough of it. You girls are amazing. :)

[victorian inn bed and breakfast]

They are much yummy and so delicious i wish i could have them .

[julie thompson]

Hi Serena,
I wanted to let you know that I made these for my son's 15th birthday yesterday. He always asks for peach pie or cobbler and I thought the fanchonettes were just a bit more "special" (plus I had the restaurant dishes to bake them in). They were simply delicious. I am a big fan and wish you the best in your new solo business. And I'm asking my kids for your cookbook for my birthday in a few weeks ;-)