Mini Peach Pies

In a medium saucepan, bring peaches, sugar, cornstarch, salt, and extracts to a boil over medium heat, stirring occasionally until sugar dissolves; cook, stirring frequently, until mixture is thickened and sauce is translucent, 7 to 10 minutes. Remove from heat, and let cool completely.

Lightly spray a 12-cup muffin pan with baking spray with flour.

On a lightly floured surface, roll half of All-Butter Piecrust to ⅛-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using a 4-inch round cutter, cut 6 circles from dough. Make a 1-inch cut from edge toward center in each circle. (This will help get the circles in the pan.) Press dough circles into cups, overlapping dough where cut was made. Repeat with remaining dough.

Spoon about 2 tablespoons (about 45 grams) filling into each prepared crust, making sure to keep filling away from pan edges. Freeze until firm, at least 20 minutes.

Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).

Bake until crust is golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Run a thin-bladed knife or offset spatula around top edge of each cup. Using knife or spatula to help lift, remove from pan, and let cool on a wire rack for at least 10 minutes. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.

Turn out dough, and divide in half. Shape each portion into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using.