Mini peach pies are the dessert I reach for the moment peaches start showing up in heavy crates at the farmers market.
This mini peach pies recipe turns fresh, juicy peaches into individual hand held pies with a buttery, flaky crust on top and bottom.
Each one bakes up golden and bubbly in a regular muffin tin, so you get all the charm of a full sized peach pie without slicing a single wedge.
They are perfect for potlucks, backyard cookouts, or just a Tuesday when you want pie but do not want to commit to a nine inch dish.
Once you try this mini peach pies recipe, I think it will become your go to way to use up summer peaches.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Total Time | 55 minutes |
| Servings | 12 mini pies |
| Difficulty Level | Easy |
If you love baking with peaches as much as I do, you will also want to bookmark my Peach Hand Pies for another portable, peach filled treat.
Why You’ll Love This Mini Peach Pies Recipe
These little pies give you everything you love about classic peach pie in a portion that is already sized for you. No slicing, no fighting over the biggest piece.
The filling is thick, jammy, and packed with real peach flavor. The crust bakes up flaky and golden in every single one.
They freeze beautifully, so you can stash a batch away for whenever a peach craving hits.
And because they bake in a standard muffin tin, you do not need any special pie pans to make them.
- Individually portioned, so serving a crowd is effortless
- Uses fresh, canned, or frozen peaches depending on what you have on hand
- Flaky, buttery crust on both the top and bottom of every pie
- Freezer friendly before or after baking
- Ready in under an hour from start to finish
- A fun baking project for kids to help assemble
You might also enjoy: Peach Pie
Ingredients
This mini peach pies recipe uses simple pantry staples along with fresh peaches for the filling.
Here is everything you will need to gather before you start.
- 6 ripe peaches, peeled, pitted, and diced (about 4 cups; canned or frozen peaches work too)
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 3 rounds of refrigerated pie crust, or 1 double batch of homemade Flaky Pie Crust
- 1 large egg, beaten, for egg wash
- 1 tablespoon turbinado sugar, for topping (optional)
Every ingredient listed here gets used in the step by step instructions below, from the peach filling all the way to the sparkly sugar on top.
I learned a lot about balancing sweetness and acidity while developing my homemade peach pie filling, and those same ratios carry over perfectly into these mini pies.
Kitchen Equipment Needed
You likely already have most of this equipment in your kitchen.
A couple of specialty tools make the assembly process much easier and give you cleaner, more even pies.
- 12 cup standard muffin tin
- Rolling pin
- Round biscuit or cookie cutters (4 inch and 3 inch)
- Pastry brush
- Mixing bowls
- Small saucepan
- Wire cooling rack
- Parchment paper or a baking sheet, for catching drips
My Flaky Pie Crust recipe uses many of these same tools if you want to make your dough completely from scratch.
Recommended Products for This Recipe
These are a few products I personally use whenever I make mini pies, and I think they genuinely make the process smoother and the results more consistent.
1. Nonstick 12 Cup Muffin Pan
A heavy gauge, nonstick muffin pan is the single biggest upgrade you can make for this recipe.
It heats evenly, so every mini pie browns at the same rate, and the pies release cleanly without tearing the bottom crust.
2. Adjustable Rolling Pin
An adjustable rolling pin with removable rings lets you roll every piece of dough to the exact same thickness.
Even crusts mean even baking, which matters a lot when you are working with a dozen small pies at once.
3. Round Biscuit Cutter Set
A graduated set of round cutters makes quick work of cutting your bottom and top crust circles.
I use the larger size for the bases and a slightly smaller one for the tops, and having both on hand saves a lot of time.
4. Silicone Pastry Brush
A good pastry brush gives you an even, thin coat of egg wash without dragging or tearing the delicate dough.
Silicone bristles clean up easily and last far longer than the traditional bristle style.
For another crust with a wonderfully crisp bite, I also recommend trying my Butter Pie Crust the next time you make a batch of mini pies.
Step-by-Step Instructions: How to Make Mini Peach Pies
1. Make the peach filling
- Place the diced peaches in a large mixing bowl.
- Add the granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt.
- Stir gently until the peaches are evenly coated and the cornstarch is fully incorporated with no dry streaks.
- Let the mixture sit for 10 minutes at room temperature so the peaches release some of their juices and the sugar begins to dissolve.
2. Precook the filling
- Transfer the peach mixture to a small saucepan and set it over medium heat.
- Cook, stirring often, for 5 to 7 minutes, until the mixture thickens and turns glossy.
- Remove the pan from the heat and stir in the butter pieces until melted and smooth.
- Set the filling aside to cool to room temperature while you prepare the crusts. This step prevents watery pies and keeps the bottom crust from turning soggy.
3. Preheat the oven and prep the muffin tin
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly grease all 12 cups of the muffin tin, even if it is nonstick, for extra insurance against sticking.
- Set the tin aside on your work surface.
4. Roll and cut the crusts
- On a lightly floured surface, roll out the pie crusts to about 1/8 inch thickness.
- Using the larger, 4 inch cutter, cut out 12 circles for the bottoms of the pies.
- Using the smaller, 3 inch cutter, cut out 12 circles for the tops. Gather and reroll scraps as needed to get enough rounds.
5. Line the muffin cups
- Press each of the 12 larger dough circles into a cup of the prepared muffin tin.
- Push the dough gently up the sides so it reaches just to the top edge of each cup, being careful not to stretch or tear it.
6. Fill the pies
- Spoon about 2 tablespoons of the cooled peach filling into each dough lined cup.
- Fill just to the top of the crust without mounding too high, so the top crust can sit flat once added.
7. Add the top crusts and seal
- Place one of the smaller dough circles over the filling in each cup.
- Press the edges of the top and bottom crusts together with your fingers or the tines of a fork to seal them.
- Cut two or three small slits in the top of each pie with a paring knife to let steam escape while baking.
8. Egg wash and bake
- Brush the top of each pie lightly with the beaten egg using your pastry brush.
- Sprinkle the tops with turbinado sugar, if using, for a bit of sparkle and crunch.
- Place the muffin tin on a parchment lined baking sheet to catch any drips, then bake for 22 to 25 minutes, until the crusts are deep golden brown.
9. Cool and release
- Let the pies cool in the tin for 10 to 15 minutes. This allows the filling to set so it does not spill out when you remove them.
- Run a thin knife gently around the edge of each pie, then lift them out onto a wire cooling rack.
- Allow them to cool for at least another 10 minutes before serving, since the filling stays very hot.
Read Also: Mini Apple Pies Recipe
Tips for The Best Mini Peach Pies
A few small details make a big difference in how these pies turn out. Keep these tips in mind as you work through the recipe.
- Keep your dough cold. Chill it for 10 minutes if it starts to feel soft while you are working, since warm dough is harder to seal and browns unevenly.
- Do not skip precooking the filling. It keeps the finished pies from turning out watery or underbaked in the center.
- Use ripe but firm peaches. Very soft, overripe peaches release too much liquid and can make the filling runny.
- Seal the edges firmly. A weak seal is the most common reason filling leaks out during baking.
- Rotate the pan halfway through baking if your oven has hot spots, so every pie browns evenly.
The same precooking trick works wonders in my Lattice Pie Crust recipe, especially when you are working with juicy summer fruit.
Serving Suggestions
Mini peach pies are delicious on their own, but a few simple additions turn them into a full dessert spread.
They are especially good served slightly warm.
I like setting out a small toppings bar so everyone can dress up their own pie exactly how they like it.
- A scoop of vanilla ice cream on the side
- A dollop of fresh whipped cream
- A light drizzle of caramel sauce
- Alongside Peach Ice Cream for a double peach dessert
- A dusting of powdered sugar just before serving
For another fruit forward dessert to round out your table, try my Blueberry Peach Galette.
Variations of Mini Peach Pies
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what fruit you have on hand.
- Add a handful of fresh blueberries or raspberries to the peach filling for a mixed berry version
- Swap the top crust for a crumb topping made from flour, brown sugar, and butter for a crumble style mini pie
- Stir a splash of bourbon into the filling for a grown up twist
- Use a lattice pattern on top instead of a solid round for a more decorative finish
- Mix a few tablespoons of cream cheese into the filling for a creamier bite
This pairs beautifully with the flavor profile in my Mini Blueberry Pies, which uses the exact same muffin tin method.
Storage and Reheating
These mini pies store and reheat well, which makes them a great make ahead dessert for busy weeks or entertaining.
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer, baked: Wrap individually and freeze for up to 3 months
- Freezer, unbaked: Assemble fully, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months
- Reheat baked pies in a 300 degree Fahrenheit oven for 10 minutes, or in the microwave for 20 to 30 seconds
Another favorite: Peach Crumble
Nutritional Facts
Nutrition values are estimated per mini pie and will vary based on the specific brands and ingredients you use.
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Sugar: 14g
- Fiber: 1g
- Protein: 2g
- Sodium: 140mg
I break down similar numbers in more detail over on my Peach Compote post if you want to compare how the fruit filling itself measures up.
Health Benefits of Key Ingredients
While mini peach pies are certainly a treat, a few of the ingredients bring some genuine nutritional value along with the flavor.
Peaches in particular are the real standout here.
Here is a quick look at what some of the key ingredients offer beyond just taste.
- Peaches are rich in vitamin C and provide fiber that supports digestion
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Lemon juice adds vitamin C and helps peaches keep their bright color
- Eggs used in the egg wash contribute a small amount of protein and important nutrients like choline
- Butter provides fat soluble vitamins A, D, E, and K in small amounts
If you want to lean into the health benefits of peaches even more, my Peach Crumble Pie uses a similar fruit forward filling with a lighter, streusel style topping.
FAQs About Mini Peach Pies
1. Can I use canned or frozen peaches instead of fresh?
Yes, both work well in this recipe. If using canned peaches, drain them thoroughly and pat them dry before dicing.
If using frozen peaches, thaw them completely first and drain off any excess liquid so your filling does not turn out watery.
2. Why did my mini pies leak filling during baking?
This usually happens when the edges were not sealed tightly enough or the filling was overfilled.
Make sure to press the edges firmly with a fork and leave a small gap between the filling and the top of the crust.
3. Can I make the dough ahead of time?
Absolutely. Homemade pie dough can be made up to 2 days ahead and kept wrapped in the refrigerator, or frozen for up to 3 months.
Let it thaw in the fridge overnight before rolling.
4. Do I need to peel the peaches first?
Peeling gives the filling a smoother texture, which is what most bakers expect from a classic peach pie.
If you do not mind a bit of skin, you can skip this step to save time.
5. Can I make this recipe in a regular pie pan instead of a muffin tin?
Yes, this filling and crust ratio also works in a standard 9 inch pie pan if you would rather make one full sized pie.
Just extend the baking time to about 40 to 45 minutes, until the crust is deep golden brown.
Mini Peach Pies
Ingredients
- 6 ripe peaches peeled, pitted, and diced (about 4 cups or 680g; canned or frozen peaches work too)
- 2/3 cup granulated sugar about 135g
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt a pinch
- 2 tablespoons unsalted butter cut into small pieces
- 3 rounds refrigerated pie crust or 1 double batch of homemade Flaky Pie Crust
- 1 large egg beaten, for egg wash
- 1 tablespoon turbinado sugar for topping (optional)
Equipment
- 12-cup standard muffin tin
- Rolling Pin
- Round biscuit or cookie cutters (4 inch and 3 inch)
- Pastry brush
- Mixing bowls
- Small saucepan
- Wire cooling rack
- Parchment paper or baking sheet for catching drips
- Nonstick 12-cup muffin pan recommended for even browning and clean release (optional)
- Adjustable Rolling Pin for even dough thickness (optional)
- Silicone pastry brush for even egg wash application (optional)
Method
- Place diced peaches in a large bowl. Add sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently to coat evenly. Let sit for 10 minutes to release juices.
- Transfer peach mixture to a small saucepan over medium heat. Cook, stirring often, for 5-7 minutes until thickened and glossy. Remove from heat, stir in butter until melted, and cool to room temperature.
- Preheat oven to 400°F. Lightly grease all 12 cups of a muffin tin.
- On a lightly floured surface, roll pie crusts to 1/8 inch thickness. Using a 4-inch cutter, cut 12 bottom circles. Using a 3-inch cutter, cut 12 top circles. Reroll scraps as needed.
- Press each 4-inch dough circle into a muffin cup, gently pushing it up the sides to the top edge. Be careful not to stretch or tear the dough.
- Spoon about 2 tablespoons of cooled peach filling into each dough-lined cup. Fill just to the top without mounding.
- Place a smaller dough circle over the filling in each cup. Press edges together with fingers or a fork to seal. Cut 2-3 small slits in the top of each pie for steam to escape.
- Brush tops lightly with beaten egg and sprinkle with turbinado sugar, if using. Place muffin tin on a parchment-lined baking sheet and bake for 22-25 minutes until deep golden brown.
- Let pies cool in the tin for 10-15 minutes to set the filling. Run a thin knife gently around each pie edge, then lift out onto a wire cooling rack. Cool at least 10 more minutes before serving.
Nutrition
Notes
- Keep dough cold: Chill dough for 10 minutes if it becomes soft while working. Warm dough is harder to seal and browns unevenly.
- Don’t skip precooking: Precooking the filling is essential to prevent watery or underbaked centers.
- Use ripe but firm peaches: Overripe peaches release too much liquid and can make the filling runny.
- Seal edges firmly: A weak seal is the most common reason filling leaks out during baking.
- Rotate pan halfway: If your oven has hot spots, rotate the pan during baking for even browning.
- Substitutions: Canned peaches (drained and patted dry) or frozen peaches (thawed and drained) work well in place of fresh.
- Make ahead: Assemble unbaked pies, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes.
- Storage: Store baked pies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.
- Reheating: Reheat baked pies in a 300°F oven for 10 minutes or in the microwave for 20-30 seconds.
- Variations: Add fresh blueberries or raspberries to the filling, swap the top crust for a crumb topping, or stir in a splash of bourbon for a grown-up twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These mini peach pies capture everything I love about peach season in one perfectly portioned bite.
The buttery crust, the jammy filling, the little bit of sparkle on top, it all comes together so easily.
I hope this mini peach pies recipe becomes a regular part of your summer baking rotation.
Give it a try this week while peaches are at their best, and let me know how yours turn out in the comments below.
If you make this recipe, I would love to see it.
Share a photo or drop a comment, and feel free to pass this recipe along to a friend who loves peach desserts as much as we do.
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- Peach Cobbler Recipe
- Mini Pecan Pies Recipe
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- Gluten Free Pie Crust Recipe
- Mini Key Lime Pies Recipe
