Best Mini Peach Pies Recipe: Sweet & Simple Dessert!

Mini Peach Pies are the epitome of summer, capturing the vibrant sweetness of ripe peaches in a perfectly portioned, irresistible package. Imagine sinking your teeth into a golden, flaky crust, revealing a luscious, juicy peach filling that bursts with sun-kissed flavor. I truly believe there’s something magical about a dessert that feels both elegantly personal and deeply comforting.

While the grand peach pie has long been a celebrated staple, particularly in American culinary tradition, gracing countless family tables and community potlucks, these individual versions offer a charming, modernized take on that beloved heritage. People adore this dish not only for its exquisite balance of sweet, tender fruit and buttery, crisp pastry but also for the sheer convenience and visual appeal of having their very own delectable treat. No more messy slices or debates over portion sizes; each of these Mini Peach Pies is a complete, satisfying experience in itself, perfect for entertaining or simply indulging in a moment of pure bliss. Join me as we bake up a batch of these delightful little treasures!

Ingredients:

• For the Flaky Pie Crust:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting: I always make sure to use good quality all-purpose flour to get that perfect tender yet sturdy crust for our delicious mini peach pies.
• 1 teaspoon granulated sugar: Just a touch of sugar helps with the browning and adds a subtle sweetness to the crust, complementing the peach filling beautifully.
• 1 teaspoon salt: Salt is crucial for balancing flavors and enhancing the overall taste of the crust. Don’t skip it!
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes: This is the secret to a truly flaky crust. The cold butter creates steam pockets as it bakes, resulting in those lovely layers. I put my butter in the freezer for about 15-20 minutes before I start.
• ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed: Keeping the water super cold helps to prevent the butter from melting prematurely, which is essential for that desired flakiness. I often add a few ice cubes to a measuring cup of water and let it sit for a few minutes before using.

• For the Luscious Peach Filling:

• 6-7 medium ripe peaches (about 4-5 cups sliced), peeled, pitted, and sliced ½-inch thick: For the best mini peach pies, choose peaches that are fragrant and slightly soft to the touch. Fresh, in-season peaches make all the difference! If fresh aren’t available, quality frozen peaches (thawed and drained) can work in a pinch.
• ½ cup (100g) granulated sugar, or to taste: The amount of sugar can vary depending on the sweetness of your peaches. I always taste a small piece of my peaches first to gauge how much sugar I might need.
• 2 tablespoons light brown sugar, packed: Brown sugar adds a deeper, caramel-like note to the filling, which pairs wonderfully with peaches.
• 2 tablespoons cornstarch or tapioca starch: This is our thickening agent. Cornstarch gives a slightly clearer, glossier finish, while tapioca starch provides a bit more stability and works great if your peaches are particularly juicy.
• 1 tablespoon fresh lemon juice: Lemon juice brightens the flavor of the peaches and helps to prevent them from oxidizing (turning brown). It’s a small addition that makes a big impact on the overall balance of flavors in these mini peach pies.
• ½ teaspoon ground cinnamon: Cinnamon and peaches are a match made in heaven! It adds a warm, inviting spice.
• ¼ teaspoon ground nutmeg: A hint of nutmeg complements the cinnamon and adds another layer of warmth.
• ⅛ teaspoon ground ginger (optional): If you like a little extra warmth and subtle spice, a tiny bit of ginger is fantastic.
• Pinch of salt: Just like in the crust, a tiny pinch of salt in the filling helps to bring out and intensify the sweet peach flavors.

• For the Egg Wash & Sparkling Topping:

• 1 large egg: Used for the egg wash, which gives our mini peach pies a beautiful golden-brown sheen.
• 1 tablespoon milk or water: Thins out the egg for easier brushing.
• 1-2 tablespoons coarse turbinado sugar (or granulated sugar): This gives our pie tops a lovely sparkle and a slight crunchy texture, enhancing the rustic charm of these small peach treats.

Preparing the Pie Crust

1. Combine Dry Ingredients: In a large mixing bowl, I like to whisk together my 2 ½ cups of all-purpose flour, 1 teaspoon of granulated sugar, and 1 teaspoon of salt. Make sure everything is well combined. This initial step ensures an even distribution of flavor throughout our crust, which is essential for perfect mini peach pies.
2. Incorporate the Cold Butter: Now for the fun part! Add your 1 cup of very cold, ½-inch cubed unsalted butter to the flour mixture. Using a pastry blender, two knives, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. It’s absolutely crucial not to overmix here. Those visible pieces of butter are what will create the flaky layers in our pie crust when they melt and create steam during baking. I try to work quickly to keep the butter as cold as possible.
3. Add Ice Water Gradually: Slowly, drizzle in ½ cup of ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just begins to come together. I find it’s better to err on the side of too little water than too much. You want the dough to be moist enough to hold together when squeezed, but not sticky or wet. If it’s still too crumbly, add an additional tablespoon or two of ice water, very sparingly, until it reaches the right consistency.
4. Form and Chill the Dough: Once the dough has just come together, turn it out onto a lightly floured surface. Gently gather it into a cohesive ball, then divide it into two equal portions. Flatten each portion into a disk, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. This chilling step is non-negotiable! It allows the gluten to relax, making the dough easier to roll, and ensures the butter remains very cold for ultimate flakiness. You can even make this dough a day or two in advance.

Making the Peach Filling

1. Prepare the Peaches: First things first, get those peaches ready! I find the easiest way to peel peaches is to blanch them. Bring a pot of water to a rolling boil, then carefully drop the peaches in for about 30-60 seconds. Immediately transfer them to an ice bath. The skins should slip off easily. Once peeled, pit them and slice them into ½-inch thick pieces. Aim for about 4-5 cups of sliced peaches. This size is perfect for our small peach pies, ensuring they cook evenly and fit nicely into our individual pie crusts.
2. Combine Filling Ingredients: In a large bowl, gently combine your sliced peaches with ½ cup of granulated sugar, 2 tablespoons of packed light brown sugar, 2 tablespoons of cornstarch (or tapioca starch), 1 tablespoon of fresh lemon juice, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, an optional ⅛ teaspoon of ground ginger, and a tiny pinch of salt.
3. Mix Gently and Let Sit: Use a spatula or your hands to gently toss all the ingredients together until the peaches are evenly coated. Be careful not to mash the peaches; we want them to retain their shape. Once coated, I like to let the mixture sit for about 15-20 minutes at room temperature. This allows the sugars to draw out some of the peach juices, creating a lovely syrup, and also gives the spices a chance to meld beautifully. This short resting period is key for a well-flavored filling in our mini peach pies.

Assembling the Mini Peach Pies

1. Preheat Oven and Prepare Molds: While your filling is resting, go ahead and preheat your oven to 400°F (200°C). Lightly grease and flour a 12-cup standard muffin tin or individual tart molds. This is crucial for preventing our mini peach pies from sticking.
2. Roll Out the Dough: On a lightly floured surface, take one disk of chilled pie dough. Roll it out into a roughly ⅛-inch thick circle. For mini peach pies, I typically use a 3.5-inch or 4-inch round cutter (or a glass rim) to cut out 6 circles for the bottom crusts. Gather the scraps, re-roll, and cut more as needed. You should get about 12 bottom crusts from both dough disks.
3. Place Bottom Crusts: Carefully press each dough circle into the prepared muffin cups or tart molds, making sure the dough extends slightly up the sides. You can gently crimp the edges if you like, but since we’ll be adding a top, it’s not strictly necessary at this stage. Just ensure there are no gaps or tears.
4. Fill with Peach Mixture: Spoon about 2-3 tablespoons of the prepared peach filling into each pie crust-lined cup. Don’t overfill, as the peaches will release more liquid as they cook. I try to get an even distribution of peaches and the delicious, syrupy juice.
5. Create Top Crusts: Now for the tops! Take your second disk of chilled dough and roll it out to ⅛-inch thick. You have a few options here:
   • Full Top: Cut out 6 more 3.5-inch or 4-inch circles. Cut a few small slits in the center of each circle to allow steam to escape during baking.
   • Lattice Top: For a more decorative look, cut the dough into ½-inch wide strips. Weave a small lattice pattern over the filling of each mini pie. This might take a little practice, but it’s totally worth it for the beautiful finish on these individual peach pies.
   • Cut-Outs: Use small cookie cutters (like stars or leaves) to create decorative shapes to place on top of the filling.
6. Seal and Crimp: Whichever top you choose, gently place it over the filling. If using full tops or lattice, press the edges of the top crust firmly onto the bottom crust to seal. You can then crimp the edges together using your fingers or a fork for a neat finish. Trim any excess dough.
7. Prepare Egg Wash and Topping: In a small bowl, whisk together the large egg and 1 tablespoon of milk or water. This is your egg wash. Lightly brush the tops of all your assembled mini peach pies with this mixture.
8. Sprinkle with Sugar: Finally, sprinkle each pie generously with coarse turbinado sugar. This not only adds a beautiful sparkle but also a delightful crunch to the top of our homemade mini peach pies.

Baking Your Delicious Mini Peach Pies

1. Initial High Heat Bake: Carefully place the muffin tin or tart molds onto a baking sheet (this catches any potential drips and makes it easier to transfer). Bake in the preheated 400°F (200°C) oven for 15 minutes. The initial high heat helps the crust set quickly and become nice and flaky.
2. Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 25-35 minutes, or until the crust is deeply golden brown and the peach filling is visibly bubbling through the top (or through the lattice/vents). This bubbling is your indicator that the filling is cooked through and the thickener has activated.
3. Monitor for Browning: Keep an eye on your mini peach pies! If the edges start to brown too quickly, you can gently cover them with small strips of aluminum foil to prevent burning. Every oven is a little different, so don’t hesitate to adjust baking times slightly. I often rotate the pan halfway through the second baking phase to ensure even browning.

Cooling and Serving

1. Cool in the Molds: Once baked to golden perfection, carefully remove the muffin tin from the oven. Allow the mini peach pies to cool in their molds on a wire rack for at least 15-20 minutes. This cooling period is very important! It allows the filling to set properly, preventing it from being too runny when you remove them.
2. Remove and Cool Completely: After the initial cooling, gently run a thin knife around the edges of each mini pie (if needed) and carefully remove them from the molds. Transfer the warm mini peach pies to a wire rack to cool completely. While they are tempting to eat right away, letting them cool completely will ensure the filling is perfectly set and delicious.
3. Serve and Enjoy: These individual peach pies are absolutely delightful served slightly warm or at room temperature. They are fantastic on their own, but if you want to elevate the experience, a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream makes them truly irresistible. I just love how these small peach treats bring so much joy! They are perfect for picnics, parties, or simply a sweet treat for yourself. Enjoy your homemade mini peach pies!

Conclusion:

Friends, if you’ve followed along with this recipe, you already know the magic that awaits you. These aren’t just any ordinary desserts; they are a testament to the simple joy of baking with fresh, seasonal ingredients. I truly believe this recipe for Mini Peach Pies is a game-changer for anyone who loves the comforting embrace of a classic pie but perhaps shies away from the commitment of a full-sized dessert. The individual portions mean no awkward slicing, no uneven servings, just pure, unadulterated pie perfection in every single bite.

From the moment those golden-brown crusts emerge from your oven, filling your kitchen with an irresistible aroma, you’ll understand why I’m so passionate about them. The delicate, flaky pastry, combined with the tender, sun-kissed peaches bursting with their natural sweetness and a hint of spice, creates a symphony of flavors and textures that is truly unparalleled. It’s the kind of dessert that feels both gourmet and incredibly comforting, a delightful treat that captures the essence of summer (or any season, thanks to frozen peaches!) in a miniature package. They are elegant enough for a dinner party, yet perfectly suited for a casual weekend treat. Their manageable size also makes them perfect for portion control – though I confess, stopping at just one can be a real challenge!

Elevate Your Dessert: Serving Suggestions and Creative Variations

Now, while these Mini Peach Pies are absolutely divine on their own, warm from the oven, I have a few suggestions to elevate your dessert experience even further. For a truly indulgent treat, I always recommend serving them à la mode with a scoop of creamy vanilla bean ice cream. The cold, melting ice cream against the warm pie creates a delightful temperature contrast that is simply heavenly. A generous dollop of freshly whipped cream, perhaps infused with a touch of bourbon or almond extract, also makes for an exquisite pairing. Or, for those who appreciate a little extra sparkle, a light dusting of powdered sugar or a delicate drizzle of homemade caramel sauce can transform these humble pies into a work of art.

But don’t stop there! This recipe is incredibly adaptable, inviting you to put your own creative spin on it. While fresh peaches are undeniably superb, feel free to experiment with other stone fruits like nectarines or plums. A mixed berry and peach pie, incorporating blueberries or raspberries, would also be a fantastic seasonal twist. For a different flavor profile, consider adding a pinch of nutmeg or cardamom alongside the cinnamon, or even a tiny amount of fresh ginger for a zesty kick. If you’re feeling adventurous with your pastry, try a whole wheat crust for a nuttier flavor, or create beautiful lattice tops for an extra touch of visual appeal. A simple streusel topping, made with oats, brown sugar, and butter, could also add a wonderful textural crunch and a comforting, rustic charm. These variations mean that while the core deliciousness of your Mini Peach Pies remains, each batch can be a unique culinary adventure.

Your Baking Journey Starts Now!

I sincerely hope that by now, you’re feeling inspired to roll up your sleeves and give these delectable Mini Peach Pies a try. There’s an immense satisfaction that comes from baking something from scratch, especially when the results are as consistently delightful as these pies. Imagine the smiles on the faces of your loved ones when you present them with these charming, personal desserts, each one a little parcel of homemade love. Don’t be intimidated; the process is more forgiving than you might think, and the rewards are immeasurable. Whether you’re a seasoned baker or just starting your culinary journey, I promise you’ll find joy in creating these. And once you’ve experienced the magic, I would absolutely love to hear from you!

Please don’t hesitate to share your baking journey with me. Snap a photo of your beautiful creations and tell me about your experience in the comments below. Did you try a fun variation? What did your family and friends think? Your feedback and shared experiences not only brighten my day but also inspire others in our wonderful baking community. Let’s celebrate the joy of homemade desserts together. Happy baking, my friends, and I can’t wait to see your Mini Peach Pies!

Mini Peach Pies

Mini Peach Pies are the epitome of summer, capturing the vibrant sweetness of ripe peaches in a perfectly portioned, irresistible package. These individual versions offer a charming, modernized take on a beloved classic, perfect for entertaining or indulging in a moment of pure bliss. Each pie boasts a golden, flaky crust and a luscious, juicy peach filling that bursts with sun-kissed flavor.

Prep Time
1 Hours

Cook Time
50 Minutes

Total Time
10 Minutes

Servings
12 mini pies

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon granulated sugar (for crust)
• 1 teaspoon salt (for crust)
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
• 6-7 medium ripe peaches (about 4-5 cups sliced), peeled, pitted, and sliced ½-inch thick
• ½ cup (100g) granulated sugar (for filling), or to taste
• 2 tablespoons light brown sugar, packed
• 2 tablespoons cornstarch or tapioca starch
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger (optional)
• Pinch of salt (for filling)
• 1 large egg (for egg wash)
• 1 tablespoon milk or water (for egg wash)
• 1-2 tablespoons coarse turbinado sugar (or granulated sugar, for topping)

Instructions

1. Step 1
   In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt. Cut in 1 cup very cold, cubed unsalted butter using a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add ½ cup ice water, one tablespoon at a time, mixing gently until the dough just comes together. Add 1-2 tablespoons more if needed. Divide the dough into two equal disks, wrap tightly in plastic, and refrigerate for at least 1-2 hours.
2. Step 2
   Peel, pit, and slice 6-7 medium ripe peaches into ½-inch thick pieces (yielding about 4-5 cups). In a large bowl, gently combine sliced peaches with ½ cup granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons cornstarch or tapioca starch, 1 tablespoon fresh lemon juice, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, optional ⅛ teaspoon ground ginger, and a pinch of salt. Toss gently until peaches are evenly coated. Let the mixture sit at room temperature for 15-20 minutes.
3. Step 3
   Preheat oven to 400°F (200°C). Lightly grease and flour a 12-cup standard muffin tin or individual tart molds. On a lightly floured surface, roll out one disk of chilled pie dough to roughly ⅛-inch thick. Use a 3.5-inch or 4-inch round cutter to cut out 6 circles for the bottom crusts. Carefully press each dough circle into the prepared muffin cups, ensuring the dough extends slightly up the sides. Gather and re-roll scraps as needed.
4. Step 4
   Spoon about 2-3 tablespoons of the prepared peach filling into each pie crust-lined cup. Roll out the second disk of chilled dough to ⅛-inch thick. Choose your top crust style: cut 6 more 3.5-inch or 4-inch circles with small steam slits, weave ½-inch wide lattice strips, or use small cookie cutters for decorative shapes. Place the chosen top crust over the filling. Press the edges of the top crust firmly onto the bottom crust to seal, then crimp with fingers or a fork. Trim any excess dough.
5. Step 5
   In a small bowl, whisk together 1 large egg and 1 tablespoon milk or water. Lightly brush the tops of all assembled mini peach pies with this egg wash. Finally, sprinkle each pie generously with 1-2 tablespoons coarse turbinado sugar for sparkle and crunch.
6. Step 6
   Carefully place the muffin tin onto a baking sheet. Bake in the preheated 400°F (200°C) oven for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 25-35 minutes, or until the crust is deeply golden brown and the peach filling is visibly bubbling through the top. If edges brown too quickly, cover with small strips of aluminum foil.
7. Step 7
   Once baked, carefully remove the muffin tin from the oven. Allow the mini peach pies to cool in their molds on a wire rack for at least 15-20 minutes to allow the filling to set. Gently run a thin knife around the edges if needed, then carefully remove them from the molds. Transfer to a wire rack to cool completely. Serve slightly warm or at room temperature, optionally with vanilla bean ice cream or fresh whipped cream.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.