Mini Peach-Blueberry Picnic Pies

Mini Peach-Blueberry Picnic Pies
  • Prep Time: 20
  • Total Time: 60
  • Servings: 8

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About this Recipe

Give your guests a picnic to remember and leave them wanting more.


2 Tenderflake® Frozen Deep Dish Pie Shells, defrosted
2 tsp (30 mL) Graham cracker crumbs
4 cups (1 L) Peeled and coarsely chopped peaches
1 cup (250 mL) Blueberries
.75 cup (175 mL) Sugar
.25 cup (60 mL) Cornstarch
1 tbsp (15 mL) Lemon juice
2 tbsp (30 mL) Chopped candied ginger (optional)
1 Egg
8 (½ cup/125 mL) Jam/Mason jars & lids


REMOVE each pastry shell from the foil and on a lightly floured work surface roll to ⅛” (3 mm) thickness. Using a jar lid cut 8 circles for the pie tops. With remaining pastry, re-rolling the scraps if necessary, cut eight 4” (10 cm) circles for the bottom crusts. Line each jar with one of the large pastry circles, gently pressing into the bottom of the jars and up to within ¼” (5 mm) of the rim. Sprinkle graham cracker crumbs over the bottom of each pie crust.

PREHEAT oven to 375°F (190°C).

COMBINE peaches, blueberries, sugar, cornstarch, lemon juice, and candied ginger in a large bowl. Divide the fruit filling evenly between the jars and top each with a small circle of pastry, tucking the dough inside the rim. Cut a small slit in the top of each to allow steam to escape. Roll out remaining dough scraps and cut leaves or decorative shapes. Moisten the shapes with a little water to adhere to the top of the pies. Whisk the egg with 1 tsp (5 mL) of water and brush the top of each pie.

PLACE on a baking sheet and bake in preheated oven for 20-25 minutes or until golden brown on top. Rotate pies on the tray – this will ensure they bake evenly. Place a sheet of foil lightly over top and continue baking for an additional 20-25 minutes until fruit is baked through.


Cool pies completely before attaching jar lids for easy transporting of the pies.

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