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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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: mini peach pies, peach pie
Servings: 4

Ingredients

  • 1 large egg
  • splash of milk
  • 2 medium ripe peaches peeled, diced small (about 1 heaping cup)
  • 2 tbsp peach jam
  • 2 tbsp brown sugar
  • ¾ tsp cinnamon
  • pinch of salt
  • 2 pie crusts homemade or store-bought refrigerated rolled
  • ½ tsp granulated sugar for dusting
  • vanilla ice cream for serving

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

Serving: 1pie | Calories: 102kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 26mg | Potassium: 162mg | Fiber: 1g | Sugar: 17g | Vitamin A: 340IU | Vitamin C: 5.9mg | Calcium: 21mg | Iron: 0.5mg