Description
Mini Peach Pies are a delightful way to enjoy the sweet, juicy flavor of peaches in a perfectly portioned handheld treat. These mini pies feature a buttery, flaky crust filled with a luscious peach filling, enhanced with warm spices and a touch of sweetness. Whether served warm with a scoop of ice cream or enjoyed on their own, these pies are a crowd-pleaser for any occasion. Their small size makes them ideal for parties, picnics, or as a comforting homemade dessert.
Ingredients
Scale
- 2 pie crusts (store-bought or homemade)
- 2 cups diced peaches (fresh or canned, drained)
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Ingredient Highlights
- Peaches: The star ingredient, peaches bring natural sweetness and a juicy texture to the filling.
- Cornstarch: Helps thicken the filling so it doesn’t become too runny.
- Cinnamon: Adds a warm, spiced note that enhances the peach flavor.
- Pie Crust: A buttery, flaky crust holds everything together, providing the perfect contrast to the soft filling.
- Egg Wash: Brushing the crust with an egg wash before baking gives it a beautiful golden-brown finish.
Instructions
Prepare the Peach Filling:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment liners.
- Prepare the Peaches: If using fresh peaches, peel and dice them into small pieces. If using canned peaches, drain them well before chopping.
- Mix the Filling: In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Stir until well coated. Set aside.
Assemble the Mini Pies:
- Roll Out the Dough: On a lightly floured surface, roll out the pie crust to about ⅛-inch thickness.
- Cut Circles: Use a round cutter (about 4 inches in diameter) to cut out circles of dough.
- Press into Muffin Tin: Gently press each dough circle into the greased muffin tin cups, making sure the edges come up the sides.
- Fill with Peaches: Spoon the peach filling evenly into each crust. Dot each with a small piece of butter for added richness.
Add the Top Crust and Bake:
- Create the Top Crust: Cut additional dough circles or strips to create lattice designs or solid tops for the mini pies. If using a solid top, cut small slits for ventilation.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk. Brush over the tops of the pies for a golden finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Let the pies cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 180-220 kcal
- Fat: 8g
- Carbohydrates: 28g
- Protein: 2g