Mini Peach Pies
Updated
Updated
These Mini Peach Pies feature freshly diced peaches sweetened with brown sugar and cinnamon, layered between two crusts and then baked until bubbling perfection. I love how these pies bake up as individual servings, so there’s no need for cutting or slicing, or overindulging. Using pantry items means I can get these pies on the table quickly and easily for a delicious treat.
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Easy Mini Peach Pie Recipe
Once again, I’m taking advantage of our neighbor’s peach tree that hangs over my fence. We call it community property. HA. I also have friends around the corner who have a peach tree, who can’t get through them fast enough. So I benefit from them, too!
I’ve prepared these Mini Peach Pies so they only require a few basic items and a few fresh peaches. Using store-bought pie crusts means I can pull these pies together in minutes, and because I’m only making 4, there aren’t any leftovers lingering for days torturing me to eat them. I find it hard to resist these sweet little pies bursting with peach goodness. Sometimes, though, I’ll make a double batch depending on how many peaches I’ve got on hand and how many people I’m serving.
Helpful Tips and Variations
- Use canned or frozen peaches. When fresh peaches aren’t in season, I use frozen or well-drained canned. Canned peaches are cooked, so they are softer and will break down much more than fresh or frozen, and thawed, so be aware that there probably won’t be much texture after baking. Make sure to pat them dry first.
- No need to peel. If I’m using fresh, ripe peaches, I don’t bother peeling them.
- Silicone liners or muffin liners. If you’ve got either on hand, go ahead and use them for easy pie removal.
- Don’t omit the jam. I like to use peach jam to help thicken the filling and add more peach flavor. If you leave it out, the filling will not be as tasty or as thick.
Easy Mini Peach Pies
Ingredients
Instructions
- Preheat oven to 350℉. Coat 4 muffin tin slots with nonstick cooking spray. Set aside.
- In a small bowl, beat the egg with a little splash of milk to make an egg wash.
- In a small bowl, mix the peaches, peach jam, brown sugar, cinnamon, and salt.
- With your first crust, cut out four 5" rounds and gently press into each muffin cup, leaving a slight overhang. Evenly distribute the peach mixture into each cup.
- With the second crust, cut out four 3" rounds and place on top of each muffin cup, crimping the bottom and top crusts together.
- Pierce the top crusts with a knife and brush with the egg wash. Sprinkle with a little granulated sugar.
- Bake until golden and peaches are tender, about 35 minutes.
- Let cool for a few minutes and enjoy with vanilla ice cream!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mini Peach Pies Step by Step
Get the oven going and prepare a muffin tray: Preheat the oven to 350℉ and coat 4 muffin tin slots with nonstick cooking spray. Set aside.
Make the egg wash: Beat 1 large egg with a little splash of milk in a small bowl.
Prepare the filling: In a small bowl, combine 2 medium ripe peaches, peeled, diced small (about 1 heaping cup), 2 tbsp peach jam, 2 tbsp brown sugar, ¾ tsp cinnamon, and a pinch of salt.
Make the bottom crust: Cut four 5″ rounds out of the crust and gently press them into each muffin cup, leaving a slight overhang. Evenly distribute the peach mixture into each cup on top of the crust.
Make the top crust: Cut four 3″ rounds out of the crust and place on top of the filled muffin cup, crimping the bottom and top crusts together.
Pierce and brush with egg wash: Pierce the top crusts with a knife to release any steam and brush with the egg wash. Sprinkle with a little granulated sugar.
Bake: Bake the mini pies until golden and the peaches are tender. This usually takes me about 35 minutes.
Cool and serve: Let the pies cool for a few minutes and then enjoy with vanilla ice cream.
Serving Suggestions
Though these peach pies taste great with a scoop of vanilla ice cream, I also like serving them with homemade strawberry ice cream or a chocolate-based rocky road ice cream. If I don’t have any ice cream on hand, I’ll add a dollop of homemade whipped cream or drizzle the pies with this decadent caramel sauce. They’re perfect for summer BBQs, family gatherings, or a cozy evening when you want an easy dessert that feels a little special.
How to Store
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze. Bake as directed and allow to cool completely. Place the pies on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag; seal, label, and freeze for up to 3 months. Thaw at room temperature.
- Reheat. If you wish to serve the pies warm, after thawing, bake in a preheated oven 400°F oven about 15 minutes or until warmed through.
More Peach Recipes To Try
- Peach Yogurt Parfaits are layered with Greek peach yogurt, fresh peaches, and granola.
- This Peach Smoothie is made with peach nectar, Greek peach yogurt, frozen yogurt, and fresh peaches.
- This Peach Dump Cake comes together with canned peach pie filling, cake mix, and butter.
Made this on a whim when I had too many peaches I wouldn’t be able to eat before they went back. These are SO datgum good, even without ice cream. The most tedious part is probably working with the pie dough. Planning on making these with friends during a girls night. Excellent recipe!
I like these pies
Hi! So excited to try this. Have you tried without the peach jam and just a little extra peach? Do you have a quick jam recipe if not?! So excited!
Hi Kelly! I always make this recipe with jam…it adds some sweetness and also serves as a little thickening agent. You can leave it out, but I highly recommend using it. I do have a freezer peach jam recipe here: https://bellyfull.net/quick-and-easy-peach-freezer-jam/ – or you could buy some. Enjoy!
Amazingly delicious! Easy to
Make ! Loves them
Could I use won ton wrappers in place of the pie crusts?
Can I substitute apples for the peaches?
Sure! You can change the flavor of the jam, too. Since apples are more dense then peaches, just make sure to dice them very small, so they get tender enough while baking.
I doubled the recipe and made 8.. Super easy.
Ok so I have a literal crap ton of peaches I’m trying to figure out what to do with. Anyone know if these freeze well? If so, then I can make them and save them for later. Otherwise I’m going to be giving away a bunch of mini peach pies if you’re in the neighborhood in the next few days.
Yes you can freeze them just peel slice into bowl and cover with sugar . Put in freezer bags and have a nice pie or cobbler on a cold winter night !
They should can great. We did some several years ago and they were amazing, especially in the winter!!
If you really love the mini tart idea (and have the freezer space), why not make them up and freeze them, then double-wrap them in plastic wrap and store them in freezer bags? Then you could bake them from frozen (just like you would any frozen pie) all year long. Or, taking a page from Alton Brown’s brilliant original Good Eats, prepare the filling, line the muffin tins with a double layer of plastic wrap, fill the muffin tins and freeze the filling; wrap them up and store them in freezer bags and when you want to make a mini pie, make the crust fresh, drop a frozen filling in, seal it, and bake. (During blueberry season, he made blueberry pies that way.)
Great post! Thanks for sharing the freezing idea, I made these today!
….and your address is????
I used canned peaches instead? We have a ranch so my time is very limited and no peach tree handy! :( I have very limited time for cooking let alone baking but I love peach pies, cobbler and especially hand pies of any kind!
Best alternative is frozen peaches from your grocery store..canned are too soft and already sweetened.
I can make these in my cupcake maker in my semi truck!!!
I know I’m talking to the queen of pies here, but I seriously think that peach pie is the best pie in existence. And so cute when mini! I can’t decide if the four mini pies is a tragedy or a blessing, though! ;)
Well four is enough for me..but what is the.boy going to have for dessert?!
Delicious! This is going to ring with deliciousness!
(Comment includes bad wordplay based on already-corrected typo.)
Well, it’s about time young lady! Only teasing ~ I actually went back to your “Easy Lemon Curd Pie” while you were on your pie break. Interestingly (to me anyway) the first pie I ever made was a peach pie at age 13 and the first pie my granddaughter made was a peach pie at age 13. (We both even made the crusts.)
I love that this only makes 4 pies though I bet they would freeze well, too, before and after baking. Well worth the wait, Amy!
You’ve posted a pie recipe just in time! October will be filled with pies! Cant wait!
Gasp, it’s been almost that long since I’ve posted a pie too. I best get on that. I love anything mini – these are gorgeous!
I love those! Having my own pie!
Oh my goodness, this looks delicious! I am on a “Must Perfect Pie Making or Die Trying!!” kick right now and these look like a great way to fill my pie making need and incorporating my kiddos.
Mini pies is a great way to com back! Glad to see you posting again :-)
Can you freeze the mini pies?
Yep.
Can you use muffin liners in pan or will b that mess this up? My muffin tins have seen better days lol