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Mini Peach Pies

These mini peach pies are easy, bite size desserts made with a sweet and juicy peach filling and a flaky golden crust. This simple recipe uses basic ingredients and comes together quickly, making it perfect for parties, gatherings, or everyday treats. Each mini pie is filled with soft peaches, lightly spiced and baked until warm and crisp. Serve them fresh from the oven or at room temperature for a delicious easy mini peach pies recipe everyone will enjoy.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups peaches peeled and diced
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 pack pie dough
  • 1 egg
  • 1 tbsp milk or cream

Method
 

  1. Preheat the oven to 185 degrees Celsius and lightly grease a muffin tin.
  2. In a bowl, combine peaches, sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla extract. Mix until evenly coated and slightly thickened.
  3. Roll out the pie dough on a floured surface and cut into evenly sized circles.
  4. Press each dough circle into the muffin tin, covering the base and sides.
  5. Spoon the peach filling into each crust, keeping the level just below the top edge.
  6. Roll out remaining dough and cut into strips or shapes. Place over the filling and lightly seal edges.
  7. Whisk egg with milk or cream and brush over each pie for a golden finish.
  8. Bake for 18 to 25 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Remove from oven and allow to cool for 10 to 15 minutes before carefully removing from the pan.
  10. Serve warm or at room temperature.

Notes

  • Use ripe but firm peaches for the best texture and flavor. Overripe peaches may become too soft.
  • If using canned peaches, drain them well to avoid excess liquid in the filling.
  • Frozen peaches should be thawed completely and patted dry before use.
  • Cornstarch helps thicken the filling, so do not skip it.
  • Cut peaches into small, even pieces so they cook evenly inside the pies.
  • Do not overfill the crusts, as the filling may bubble over during baking.
  • Chill the dough slightly if it becomes too soft while working.
  • Baking time may vary slightly depending on oven and pan type.
  • Allow the pies to cool before removing to help them hold their shape.
  • These mini pies can be made ahead and reheated before serving.