Mini Peach Pies

Mini Peach Pies – Sweet, golden, and irresistibly delicious, bursting with juicy peach filling in a flaky crust for perfect summer treats!

Why You’ll Love This Recipe

• Perfectly Portioned: These mini pies offer individual servings, making them ideal for parties or lunchbox treats.
• Quick & Easy: Made with store-bought puff pastry, they come together in under an hour.
• Seasonal Freshness: Juicy ripe peaches shine in this recipe, especially during summer.
• Customizable: Switch up the fruit, add spices, or even top with cream or ice cream.
• Crisp & Flaky Texture: The puff pastry delivers a light, crunchy exterior that contrasts beautifully with the soft filling.

Ingredients

For the Filling:

• 2 medium ripe peaches, peeled, pitted, and diced
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1/2 teaspoon lemon juice

For the Crust:

• 1 sheet of store-bought puff pastry, thawed
• All-purpose flour, for dusting

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix the diced peaches, sugar, cinnamon, cornstarch, and lemon juice. Set aside to let the flavors meld.
3. On a lightly floured surface, roll out the puff pastry to smooth out any creases. Cut the pastry into 6 equal squares.
4. Spoon the peach mixture into the center of each square.
5. Fold each square into a triangle, pressing the edges to seal. Use a fork to crimp the edges.
6. Place the filled pastries on the prepared baking sheet.
7. Brush the tops with the beaten egg and sprinkle with coarse sugar if desired.
8. Bake for 20–25 minutes or until golden brown and puffed.
9. Let cool slightly before serving.

Servings And Timing

• Servings: 6 mini pies
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories: Approximately 210 kcal per mini pie

Variations

• Fruit Swaps: Replace peaches with apples, plums, cherries, or berries.
• Spice It Up: Add a pinch of nutmeg, cardamom, or ginger for extra warmth.
• Vegan Version: Use vegan puff pastry and skip the egg wash; brush with almond milk instead.
• Add A Crunch: Sprinkle chopped nuts like pecans or almonds into the filling.
• Mini Pie Pockets: Use circular cookie cutters for a more classic hand pie shape.

Storage/Reheating

Storage: Store cooled pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Warm in a 300°F (150°C) oven for 5–8 minutes to restore crispness. Avoid microwaving, which may make the pastry soggy.

FAQs

What Kind Of Peaches Work Best For This Recipe?

Ripe but firm yellow peaches work best as they hold their shape and offer the ideal balance of sweetness and tartness.

Can I Use Frozen Or Canned Peaches?

Yes, just make sure to drain them well and pat dry. Frozen peaches should be thawed first.

Do I Need To Peel The Peaches?

Peeling is recommended for a smoother filling, but it’s optional based on texture preference.

Can I Make These Ahead Of Time?

Yes. You can assemble the pies and refrigerate them unbaked for up to 1 day, then bake when ready.

How Do I Prevent The Filling From Leaking Out?

Ensure the edges are well-sealed and crimped, and avoid overfilling each pastry.

What If I Don’t Have Puff Pastry?

You can use pie crust or shortcrust pastry, though baking time and texture will vary.

Can I Freeze Mini Peach Pies?

Yes, both unbaked and baked pies freeze well. Wrap individually and freeze for up to 2 months.

How Do I Reheat Frozen Pies?

Bake unbaked frozen pies directly from the freezer at 375°F for 30–35 minutes. Baked ones can be reheated at 300°F for 10–15 minutes.

Can I Make These Gluten-Free?

Use a gluten-free puff pastry or pie crust alternative for a gluten-free version.

What Can I Serve With These Pies?

They’re excellent on their own, but pair well with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Conclusion

These Mini Peach Pies are a simple yet stunning dessert that combines the ease of store-bought pastry with the comforting flavor of fresh peaches and cinnamon. Whether you’re serving them warm from the oven or packing them for a picnic, these flaky treats are guaranteed to delight. Try them once, and they’ll become a regular in your summer baking rotation.

More Delicious Ideas to Try!

Take a tropical detour with these fun Crispy Fried Piña Colada Rings, a perfect fruity snack to pair with peach pies.

Craving a hearty meal after dessert? Check out our creamy and satisfying One Pot Creamy Beef and Garlic Butter Pasta.

For a refreshing no-bake treat, these Lemon Oatmeal No-Bake Cookies are a citrusy dream.

Add a cheesy and savory twist to your table with Garlic Parmesan Cheeseburger Bombs.

Want something low-carb yet fluffy? Try our protein-packed Fluffy No-Carb Yogurt Bread.

Mini Peach Pies

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• Author: Chef Clara
• Total Time: 40 minutes
• Yield: 6 mini pies 1x
• Diet: Vegetarian

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Description

These mini peach pies feature a jammy, cinnamon-scented peach filling encased in buttery, flaky pastry. Perfectly portioned and irresistibly crisp around the edges, they’re a delightful treat for any occasion.

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Ingredients

Scale 1x2x3x

• 2 medium ripe peaches, peeled, pitted, and diced
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1/2 teaspoon lemon juice
• 1 sheet of store-bought puff pastry, thawed
• All-purpose flour, for dusting
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional)

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the diced peaches, granulated sugar, cinnamon, cornstarch, and lemon juice. Mix well and set aside.
3. On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Cut into 6 equal squares.
4. Place a spoonful of the peach filling in the center of each square. Fold the pastry over to form triangles and press the edges to seal. Use a fork to crimp the edges.
5. Transfer the pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar, if using.
6. Bake for 20–25 minutes, or until the pies are golden brown and puffed.
7. Allow to cool slightly before serving.

Notes

• Make sure the peaches are ripe for the best flavor.
• Thaw the puff pastry as per package instructions before use.
• These pies are best enjoyed fresh but can be stored for a day or two at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie
• Calories: 210
• Sugar: 9g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg