These are best if made with freshly picked peaches...preferably from Carter Mountain Orchard in Charlottesville, VA...but you know, store bought would work too!
3 large, ripe (but not overly ripe) peaches, chopped into 1/2 inch squares
1/8 c. powdered sugar
1 tsp. cinnamon
1 tsp. cloves
1/4 c. tapioca
1 egg + 1/4 c. water, whisked
1 pre-made pie crust, cut into circles that will fit your cupcake tins
Preheat oven to 450.
Spray cupcake tin with non-stick cooking spray. Place cupcake wrappers in tin and spray again. Carefully place pastry dough in the bottom of the tin.
Combine peaches, sugar, cinnamon, cloves, tapioca, and sugar. Fill cupcake tins to the top (they will cook down). Brush with egg wash mixture.
Bake on top rack for 30 minutes.
Add 2 eggs, 1/4 c. water, a dash of cinnamon and a dash of cloves (whisked) to peaches for a muffin-like treat! Bake these for 15 additional minutes.