Go Back

Mini Peach Pies

By Georgia Johnson
With just a handful of ingredients, you’ll have a tray of warm, flaky peach pies ready to share in no time.
Servings: 10 -12 pies
Prep: 10 minutes
Cook: 20 minutes
Total: 10 minutes

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

  • For extra flavor, add a pinch of cinnamon or a splash of vanilla extract to the peach filling.
  • To prevent soggy bottoms, make sure to drain any excess juice from the peaches before filling.
  • These can be made ahead and frozen; bake straight from the freezer, adding a few extra minutes to the baking time.
    • Course: Desserts