Raspberry Peach mini pies

What a perfect treat for any party or get together. I served this for a little dessert party we hosted for some of our friends. A simple recipe, hardly any time, delicious, and pretty cute. A few months ago I tried this as a deep dish pie/cobbler. The taste was wonderful, but the filling was closer to soup than pie. So this time I tried increasing the corn starch thickening agent from 3 TBS to 4 TBS and baking them in mini soufflé dishes. Perfect. I think the previous runniness may have been because I used frozen fruit instead of fresh. Perhaps if you were to use fresh the consistency would be fine with only 3 TBS. Still, by using individual serving souffle dishes I could afford extra liquid because we ate it more like a cobbler and you don't have to slice and serve pieces.

4 c. sliced peaches
1 c. red raspberries
1 1/4 c. sugar
1/3 c. flour
2 tsp. lemon juice

Mix your fruit with the lemon juice. Then combine the dry ingredients and mix with the fruit. Prepare a pie crust - any will do, but for this recipe I use Ina Garten's (aka The Barefoot Contessa). Roll out your dough, gently line your dish with it and crimp the edges with your fingers. Fill them with fruit. If you have extra dough, roll it out and cut it into thin slices. Drape those strips criss-cross over the pies. Lightly cover each pie with tin foil to keep the crust from burning. Bake 325 degrees for and hour or so; it is ok if the peaches have a slight crunch. Serve with vanilla ice cream. Pretty easy, right? Oooh, I do love this dessert.