mini blueberry-peach pies

Saturday it all hit me - my jet lag from our Rome/Ireland trip that followed by a busy {and let's get real, at times alcohol soaked} four days in Vegas.  Mix in a stupid cold that stuck around for two weeks and I was exhausted on Saturday.  I slept half the day, woke tired and then went back to bed at 8pm.   The one thing I managed to do all day was make these mini pies and eat.

I also went to the store because we were out of garbage bags.  Although we could have easily gotten by for one day with old grocery bags, I made the trip because Yogurtland is located next to the grocery store. After two mini pies I really needed a massive serving of froyo and candy.  It was just one of those days :).

These pies are the perfect "look like you slaved but they're ridiculously simple" dessert.  Make them and wow everyone with your baking skills.  

mini blueberry-peach pies {makes six mini pies - double for more}

filling
-a cup of blueberries
-two large peaches - chopped
-1/2 teaspoon cinnamon

crust
-1/4 cup sugar
-1/3 cup vegetable oil
-1 teaspoon baking powder
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-1 egg
-1 cup and one tablespoon all purpose flour

1. Preheat the oven to 400 degrees.
2. In a bowl, toss together the blueberries and peaches and cinnamon.  Set aside. 
3. In a second bowl, put all the ingredients for the crust and mix together with a wooden spoon until well combined.
4. Fill six ramekins {or small mugs that are oven safe if you don't have ramekins} with the fruit and top each ramekin with the dough.  I started with a small handful of dough, flattened it into a disc shape, and spread it over the top of the fruit.  Once the dough is pushed to the edge of each ramekin, use a sharp knife and mark the top of each pie with an X.
5. Put the ramekins on a baking sheet {they will spill over!} and bake for about 20 minutes or until the fruit is bubbly and the crust is golden.

I ate mine with a small scoop of vanilla ice cream.  It was perfection.