These Mini Peach Pies are super easy, requiring only a few simple ingredients!
I haven’t posted a pie recipe since mid-May. Forgive me?…Or am I the only one losing sleep over that? Well, I’m back with a vengeance. More like a mini-vengeance.
Mini Peach Pies <<< the best way to use fresh summer peaches. So easy and hassle free.
Once again, taking advantage of our neighbor’s peach tree that hangs over our fence. We call it community property. HA.
We also have friends around the corner who have a peach tree, who can’t get through them fast enough. So we benefit from them, too. I used to be jealous of everyone with these peach trees, but honestly, it’s really nice reaping all the benefits, without having to do any work!
Peach Pie Recipe
Here’s what you’ll need (full printable recipe below.)
- Peach Pie Filling: Peaches, peach jam, brown sugar, cinnamon, and salt.
- Pie Crust: Homemade pie crust (or store bought)
- Egg Wash: Egg and milk
- For dusting: Granulated sugar
- For Serving: Vanilla ice cream
How to Freeze Peach Pie
To freeze fruit pies: 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. To serve, thaw at room temperature. If you wish to serve the pies warm, after thawing, bake in a preheated oven 425°F oven about 15 minutes or until warmed through.
The good news with these peach pies is that you only make four…so there aren’t any left over to torture you all day long.
The bad news is…there are only four.
Many times I’ll make a double batch. And depending on the ripeness of the peaches, I won’t even peel them.
Love these to the moon and back.
Peach Pie Video
Other Pie Recipes We Love
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Mini Peach Pies
Ingredients
- 1 large egg
- splash of milk
- 2 medium ripe peaches ,peeled, diced small (about 1 heaping cup)
- 2 tablespoons peach jam
- 2 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- pinch of salt
- 2 pie crusts homemade (or store bought)
- 1/2 teaspoon granulated sugar, for dusting
- vanilla ice cream, for serving
Instructions
- Preheat oven to 350 degrees F. 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 4, 5-inch 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 4, 3-inch 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 some vanilla ice cream!
Video
Nutrition
Other Notes
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.
It only makes 4 mini pies? The video shows 6.
It’s 4. Always follow the written recipe – the video is just for a visual.
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.)
….and your address is????
Can you substitute 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!
Hi Stormy – I guess? I mean, I can’t see why not, but canned peaches are actually cooked first and they are softer, so they will break down much more than fresh (or frozen/thawed), so just be aware that there probably won’t be much texture after baking. Make sure to pat them dry first.
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.)
HA. Ya, too bad I don’t always catch the typos BEFORE I publish.
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!
Oooooh, my lemon curd pie. Sigh. So good. 13? Wow. First crust I ever made was at age 41! I’d say you could make these mini versions in your sleep! Thanks, Dani <3
You’ve posted a pie recipe just in time! October will be filled with pies! Cant wait!
Yeessss! Bring on Fall!
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!
Shame on both of us! I think our punishment should be to make a pie every single week for the next month to make up for lost time. And then have to eat them all. Oh wait….
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.
It took me so many tries to get good and making my own pie crust! I don’t think it’s nearly as all the great bakers claim it to be. Practice makes perfect, right?
Mini pies is a great way to com back! Glad to see you posting again :-)
Can you freeze the mini pies?
Yep.