Mini Peach Melba Pies

Preheat oven to 400 degrees F. Line one large baking sheet with parchment paper; set aside.

For pastry dough, stir together flour, granulated sugar, and salt in a large bowl. Using a pastry blender, cut in shortening and butter, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather the flour mixture into a ball and gently knead until it holds together.

For pies, roll the dough on a lightly floured surface into a 12-inch circle. Using a 2 1/2-inch round or scalloped cookie cutter, cut the dough into rounds; reroll scraps as necessary until you have 20 rounds total. Place 10 of the pastry cutouts 2 inches apart on the prepared baking sheet. Spoon 1/4 teaspoon raspberry jam on each round.

Place pie filling in a medium bowl. Using kitchen scissors, snip any fruit in the filling into small pieces. Stir in cinnamon and 1/8 teaspoon almond extract.

Place 3 tablespoons milk in small bowl. Spoon 1 teaspoon of the peach mixture onto the center of each pastry cutout on top of the raspberry jam. Top each with a fresh raspberry. Brush edges with milk. Top with the remaining pastry cutouts; seal edges with a fork. Brush the top of each pastry with milk.

Bake for 14 to 16 minutes or until golden brown. Using a spatula, transfer the pies to a wire rack. Cool slightly.

For icing, whisk together powdered sugar, the remaining 1 teaspoon milk, and the remaining 1/8 teaspoon almond extract. If needed, stir in additional milk, 1/2 teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over pies. If desired, sprinkle evenly with chopped almonds. Serve warm or let cool completely.