For Pie Crusts:

1. In a food processor, add in flour and salt. Pulse 5 times to combine. Add in frozen butter and pulse until large crumbles form. Add in ice cold water and turn on until a large dough ball forms.
2. Remove from food processor and divide dough into two balls. Slightly flatten both balls of dough and wrap in plastic wrap. Refrigerate for 15 minutes.
3. Preheat oven to 350 degrees.
4. Roll dough out on a floured surface into a large rectangle and cut 6 6-inch circles. Place one circle into one mini-pie tart. If you’re making one standard size pie, roll out one of the dough rounds and place in a standard pie pan.
5. Place pie weights into the mini-pie tarts or the standard pie dish and partially bake the pie for 8-minutes for the mini tarts and 15 minutes for the standard pie tin.
6. Remove the pie weights, and continue to bake the crusts for an additional 8 minutes for the mini-tarts or 15 minutes for the standard pie tin.
7. Remove crusts from oven and allow to cool. After 10 minutes, the mini-tarts can be removed from the tart pans to continue cooling.

For Pie Filling:

1. Take 2 1/2 cups of cubed peaches and place into cleaned food processor. Add in sugar and almond extract. Pulse to combine until all peaches have liquified.
2. Place into a saucepan over medium high heat. Whisk in corn starch and stir until the peaches come to a boil. Remove from heat and allow to cool.
3. Fill pie crust(s) with cooled peach filling. Place mini-pies/pie in fridge to set for 2-3 hours.
4. Top with sliced peaches when cool. Devour.