Mini Peach Pies

iamwinfred

These mini peach pies turn fresh, juicy peaches into individual handheld 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.

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Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings pies

Calories 210 kcal

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
Paring knife
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)

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)

Instructions

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.

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.

Nutrition

Serving: 1pieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 6IUVitamin C: 8mgCalcium: 2mgIron: 4mg

Keyword handheld pies, mini peach pies, muffin tin pies, peach desserts, summer baking