Easy Mini Peach Pies

overhead mini peach pies baked in mini muffin tin

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Easy Mini Peach Pies

These Mini Peach Pies only require a few simple ingredients and are one of the best ways to use fresh summer peaches. Or use frozen or canned peaches when the fruit isn’t in season, for a super easy hassle-free year round treat!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: mini peach pies, peach pie

Servings:

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 refrigerated rolled)
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

Notes

Using canned or frozen peaches. When fresh peaches aren't in season, you can use frozen or canned (well drained.) Note that canned peaches are 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.

Nutrition