By Blair Madole
Today, Aug. 24, is one of the more delicious national holidays — National Peach Pie Day. In celebration of this fuzzy, flaky and fruity day, make a peach pie for friends, family or just you! Stop by the Boulder Farmers’ Market this evening and pick up some fresh, ripe peaches straight from the farm to get you started. Then try this quick and easy recipe for a great dessert tonight.
Mini Peach Pies with Butterscotch Sauce
2 1/3 cups Original Bisquick mix
2/3 cup milk (Silk Vanilla Almond Milk can be substituted for added flavor)
2 1/2 Tbsp brown sugar
3 Tbsp butter, melted
3 peaches, sliced
1/4 cup butter
1/3 cup brown sugar
1 Tbsp maple syrup
1 tsp ground cinnamon
2 Tbsp whipping cream
Total time from start to finish: 45 minutes
Begin by making the biscuit crusts. Heat oven to 425 degrees. In a medium bowl, stir Bisquick mix, milk, brown sugar and melted butter until blended. Spoon dough onto an ungreased cookie sheet in six separate mounds. Bake in preheated oven for 10 minutes or until golden brown.
While the biscuits are baking, slice the peaches and lay them in a shallow baking dish. Once the biscuits are done baking, pull them out and set aside. Lower oven temp to 350 degrees. Bake peaches for approximatesly 15 minutes, or until slightly browned.
While the peaches are baking, begin making the butterscotch sauce. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, maple syrup and ground cinnamon. Stir the mixture constantly for 4 minutes. Slowly add the whipping cream and stir until blended. Remove the sauce from heat and allow to cool slightly.
Once the peaches are done, remove from the oven. Take the biscuit crusts and, using the back of a spoon, press down the middle of the crusts to form a small bowl shape. Spoon a generous helping of roasted peaches over each crust. Finally, drizzle the butterscotch sauce over each mini pie. Serve warm and enjoy!