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!
The good news with these mini 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.
When fresh peaches aren’t in season, you can use frozen or canned (well drained), so you can make these all year round!
other pie recipes we love
watch the video for mini peach pies
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!
Michelle says
Amazingly delicious! Easy to
Make ! Loves them
Connie says
Could I use won ton wrappers in place of the pie crusts?
Gloria Collie says
Can I substitute apples for the peaches?
Amy @Belly Full says
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.
Brian says
It only makes 4 mini pies? The video shows 6.
Amy @Belly Full says
It’s 4. Always follow the written recipe – the video is just for a visual.
Hollie says
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.
Devonna Matney says
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 !
Bennie Marshall says
They should can great. We did some several years ago and they were amazing, especially in the winter!!
L. C. Lassman says
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.)
Char says
….and your address is????
Stormy Goodknight says
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!
Amy @Belly Full says
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.
Kat Foote says
Best alternative is frozen peaches from your grocery store..canned are too soft and already sweetened.
carol cambron says
I can make these in my cupcake maker in my semi truck!!!
Stephanie says
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! ;)
Joanne says
Well four is enough for me..but what is the.boy going to have for dessert?!
Ray says
Delicious! This is going to ring with deliciousness!
(Comment includes bad wordplay based on already-corrected typo.)
Amy @Very Culinary says
HA. Ya, too bad I don’t always catch the typos BEFORE I publish.
Dani H says
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!
Amy @Very Culinary says
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
Ambar says
You’ve posted a pie recipe just in time! October will be filled with pies! Cant wait!
Amy @Very Culinary says
Yeessss! Bring on Fall!
Dorothy @ Crazy for Crust says
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!
Amy @Very Culinary says
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….
pam (Sidewalk Shoes) says
I love those! Having my own pie!
Virginia says
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.
Amy @Very Culinary says
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?
Erin @ The Spiffy Cookie says
Mini pies is a great way to com back! Glad to see you posting again :-)
Janie says
Can you freeze the mini pies?
Amy @Belly Full says
Yep.