There’s something irresistibly charming about Mini Peach Pies. These tiny, golden treats capture all the sun-kissed sweetness of summer peaches in a perfectly portioned handheld dessert. Before we dive in, I just want to say thank you for stopping by! Your love for home baking inspires me to share recipes like this – simple yet heartwarming. If you’re looking to bring a slice of summer to your kitchen, you’re in for a treat. Don’t forget to subscribe to get this recipe and more directly to your inbox!
What Are Mini Peach Pies?
Mini Peach Pies are individually-sized versions of classic peach pie, featuring buttery, flaky pastry filled with juicy peach filling. Whether you bake them in muffin tins or mini pie molds, they promise maximum flavor in every bite without the fuss of slicing a whole pie. They’re ideal for picnics, potlucks, or simply enjoying at home with a scoop of ice cream.
Why You’ll Love This Recipe
- Portable and perfect for sharing – no forks or plates needed!
- Simple ingredients, big flavor.
- Customizable – add spices, swap fruits, or go rustic with lattice tops.
- Bake ahead friendly for easy entertaining.
What Do Mini Peach Pies Taste Like?
Expect tender peaches kissed with cinnamon and vanilla, encased in crisp, golden pastry. Every bite delivers a burst of warm, peachy goodness balanced by the buttery richness of the crust. Trust me: they’re anything but boring!!
Benefits of Mini Peach Pies
- Seasonal highlight – great use for fresh peaches.
- Perfect portion control – guilt-free indulgence.
- Kid-friendly and fun to make.
- Elegant presentation for summer parties.
Ingredients for Mini Peach Pies
- 2 ½ cups fresh peaches (peeled and diced)
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 package store-bought pie crusts (or homemade)
- 1 egg (for egg wash)
- Turbinado sugar (optional, for sprinkling)
Tools You’ll Need
- Muffin tin or mini pie molds
- Rolling pin
- 3-4 inch round cookie cutter (or a glass)
- Pastry brush
- Mixing bowls
- Small saucepan (optional, for pre-cooking peaches)
Ingredient Additions and Substitutions
- Frozen peaches – thaw and drain before using.
- Add nutmeg or cardamom for deeper spice flavor.
- Use puff pastry instead of traditional pie dough for a lighter crust.
- Sweeten with honey instead of sugar for a floral note.
- Top with streusel for extra texture.
How to Make Mini Peach Pies – Step-by-Step
Step 1: Prepare the Filling
In a bowl, toss diced peaches with sugars, lemon juice, cinnamon, cornstarch, and vanilla. Let sit for 10-15 minutes until juices release.
Step 2: Cut Out the Pie Crusts
Roll out your pie dough to about ⅛ inch thickness. Using your round cutter or glass, cut circles large enough to fit into the muffin tin cups.
Step 3: Assemble the Pies
Press each dough round gently into greased muffin tin wells. Spoon peach filling generously into each mini pie shell.
Step 4: Add the Top Crust
Use more dough rounds or lattice strips to cover your pies. Seal edges and crimp as desired. Brush tops with egg wash and sprinkle with turbinado sugar.
Step 5: Bake
Preheat oven to 375°F (190°C). Bake pies for 22-25 minutes, or until crusts are golden brown and filling is bubbly.
Step 6: Cool
Let pies cool in the pan for 10 minutes before carefully removing to a wire rack. Serve warm or at room temperature.
What to Serve with Mini Peach Pies
- A scoop of vanilla ice cream (classic and heavenly!)
- Fresh whipped cream
- Drizzle of caramel sauce
- Glass of iced tea or sparkling lemonade
Tips for Perfect Mini Peach Pies
- Don’t overfill – too much filling can cause overflow.
- Chill the dough if it becomes too soft while assembling.
- Brush with egg wash for that shiny, golden crust.
- Let them cool slightly before removing to avoid breaking the pastry.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for 4-5 days.
- Freezing: Once baked and cooled, wrap pies individually and freeze for up to 2 months. Thaw and warm in oven before serving.
General Information
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10-12 mini pies
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I use canned peaches?
Yes! Just drain them well and reduce the added sugar slightly.
Can I make these gluten-free?
Absolutely – use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
Do I need to peel the peaches?
Peeling is recommended for a softer texture, but you can leave skins on for a more rustic look.
What’s the best way to reheat mini pies?
Warm in the oven at 300°F for about 10 minutes to refresh the crust.
Can I prepare the filling ahead?
Yes, make the filling up to 1 day in advance and store in the fridge.
Conclusion
There you have it! Mini Peach Pies that promise to steal the show at your next summer gathering. With their flaky crust and juicy peach filling, they’re both elegant and comforting – a true celebration of the season’s sweetest fruit. If you love easy desserts that wow your guests, this recipe is for you.
Looking for more peachy treats? You might enjoy these too:
- Peach Cobbler Muffins
- Rustic Peach Galette
- Peach Upside-Down Cake
If you try these Mini Peach Pies, I’d love to see! Leave a review below and tag your photos on Pinterest so we can bake along together.
Nutritional Information (Per Mini Pie)
- Calories: 180
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 1g
- Sugars: 13g
- Protein: 2g
(Please note: Nutritional values are approximate.)
Happy baking!
Mini Peach Pies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough and separate into 8 triangles.
- Place about 1 tablespoon of peach pie filling onto the wide end of each triangle.
- Roll each triangle gently from the wide end toward the point, wrapping the filling inside.
- Place rolls on prepared baking sheet. Brush tops with beaten egg and sprinkle with sugar if desired.
- Bake for 12–15 minutes, until golden brown.
- Cool slightly before serving.