Golden, flaky, and bursting with juicy peach flavor — these tiny peach pies are the perfect dessert for gatherings, cozy nights in, or anytime you want a little homemade sweetness without the fuss of a full pie.
Mini Peach Pies
There’s just something about peach season that makes everything feel a little sweeter. Maybe it’s the scent of ripe peaches filling your kitchen, or maybe it’s the way they practically melt in your mouth when baked into a flaky pastry. Either way, nothing says cozy and comforting like a freshly baked pie. And when that pie comes in mini form? Even better!
Mini peach pies are the ultimate family-friendly dessert. They’re easy to make, fun to share, and perfectly portioned so everyone gets their own little pie. Whether you’re planning a picnic, a backyard barbecue, or a casual weeknight treat, these handheld pies deliver big flavor in a small bite.
Ingredients for Mini Peach Pies:
- Fresh ripe peaches (the juicier, the better)
- Store-bought or homemade pie crust
- Granulated sugar
- Egg (for egg wash)
- Coarse sugar, optional
- Whipped cream or vanilla ice cream for serving, optional
Keep reading for full ingredient list + recipe, below
Why You’ll Love Mini Peach Pies
Mini peach pies are one of those treats that bring everyone together. They’re nostalgic, sweet, and surprisingly easy to make.
Here are a few reasons they’ll win a spot in your family’s dessert rotation:
- Perfectly portioned: No need to slice—everyone gets their own adorable pie.
- Simple ingredients: Nothing fancy, just the cozy basics you probably already have in your pantry.
- Versatile: Great for potlucks, school events, family gatherings, or just a weekend baking project.
- Make-ahead friendly: Bake them a day in advance and they’ll still taste incredible.
Can I use canned or frozen peaches instead of fresh?
Absolutely! Fresh peaches are wonderful in the summer, but frozen peaches are a great year-round option. Just thaw and drain them well before using. Canned peaches can work too—be sure to drain and pat them dry so your filling isn’t watery.
How do I store Mini Peach Pies?
Mini peach pies are best the day they’re baked, but they’ll keep for 2–3 days in an airtight container at room temperature. For longer storage, pop them in the fridge for up to 5 days. You can also freeze baked pies for up to 2 months. Just reheat in the oven before serving.
What’s the best way to serve Mini Peach Pies?
They’re delicious on their own, but a scoop of vanilla ice cream or a dollop of whipped cream makes them extra special. For a cozy touch, serve warm with a drizzle of caramel sauce.
More easy pie recipes:
Mini Peach Pies are a sweet little reminder that some of the best desserts don’t have to be complicated. With just a few pantry staples and some juicy peaches, you can create a treat that’s flaky, fruity, and full of comfort. Whether you’re baking for a crowd, your kids, or just yourself, these pies are guaranteed to bring smiles.
The next time you’re craving something homemade, skip the big pie dish and try these mini versions—you’ll fall in love with every golden, peach-filled bite.
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Mini Peach Pies
With just a handful of ingredients, you’ll have a tray of warm, flaky peach pies ready to share in no time.
Ingredients
- 3 fresh ripe peaches, diced
- 1/4 cup granulated sugar
- 1 pie dough (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the pie dough on a lightly floured surface to about 1/8-inch thickness. Using a round cookie cutter or glass, cut 12 circles for the pie bottoms. Place them on the prepared baking sheet.
In a medium bowl, toss diced peaches with sugar until evenly coated. Divide peach mixture evenly among the 12 dough circles, leaving a small border around the edges.
Cut the remaining dough into smaller circles or strips to create tops for each mini pie. Place the dough tops over the peach filling and press the edges gently to seal.
In a small bowl, beat egg and brush it lightly over the tops of each pie. Sprinkle with coarse sugar for added sparkle and crunch.
Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy!
Notes
