Adapted from Cook by Colours. A simple peach and raspberry filled pie so simple a toddler can make it.
Combine flour, sugar, salt, and cold butter in a food processor.
Pulse for 10 seconds.
Add the water.
Pulse for 20 seconds (you should have a dough ball).
In a separate bowl, combine raspberries, peaches, and sugar.
Mix in thyme and lemon zest. Combine well.
Mix in corn starch.
Coat a muffin tin with cooking spray (we used a coconut oil spray)
Roll dough out on a floured surface.
Use a cup to create dough circles large enough to fit each muffin cup on a muffin pan.
Fill each muffin cup with 1/8 cup of the peach and raspberry filling.
Use a cup to create dough circles large enough to cover each muffin cup. Use a butter knife to score hearts.
Add the dough circles to the tops of the muffin cups and pinch the top and sides together.
Use a brush to lightly coat the top of the dough with egg wash and sprinkle with sugar.
Cook for 20 minutes.