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1
Combine the first four crust ingredients in a food processor and pulse 5 times
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2
Cut the butter into pieces and place in the food processor. Pulse until there are no large chunks of butter (about 10 pulses)
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3
Mix the water and vinegar. Slowly pour the water mixture into the food processor and pulse until a dough forms. This will take from 1/4 cup to a 1/2 cup of the water mixture.
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4
Wrap the dough in plastic wrap and place in the fridge for 30 minutes
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5
While the dough is in the fridge, preheat the over to 350 degrees, line a sheet pan with parchment paper, and crush the cookies into fine crumbs (it helps to place the cookies into a quart size freezer bag while crushing to avoid the crumbs escaping).
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6
After 30 minutes, take the dough out of the fridge, unwrap, and roll out to an 1/8 inch thickness on a floured surface.
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7
Using a 3 inch round cutter, cut 21 - 24 rounds from the rolled dough.
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8
Place 1/8 teaspoon of crushed cookie on one half of one round, leaving space for sealing. Take one raspberry, tear it in half and place over crushed cookie. Take one chopped peach slice, smash a little with your fingers and place on the raspberry. Rub a little whisked egg over the edge of the round and fold the other half over the filling. Using the tines of a fork, crimp/seal the edge. Place the the parchment lined sheet pan.
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9
Continue with the remaining rounds (Note that not all the peach pieces will be used.) After all the rounds are filled, brush with the remaining whisked egg and sprinkle with Demerara sugar.
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10
Place the sheet pan in the oven and bake until golden, from 25-30 minutes.
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11
Let the mini pies cool and then enjoy watching your family devour them in no time.
