Quarantine has done wonderful things for my baking game. I’m still by no means a master baker, but I’m getting better! I’m also super grateful for Kyle, who smiles and eats all my most hilarious Pinterest fails. If you caught my mini strawberry and blueberry pie recipes earlier this summer, you know I’ve been tackling fruit desserts, specifically mini pies, pretty hard this season. I normally default to using berries in recipes, but peaches are in their prime right now, so I figured it’d be a great time to make some mini peach pies instead. Y’all.. not to knock my own recipes, but these mini peach pies are hands down my favorite. And served with ice cream?! Ugh, I could eat them all day. Keep reading for my mini peach pie recipe, including a handful of helpful tips and tricks for how to make mini pies in a muffin tin!

Mini Peach Pies

If you love summer fruit, this mini peach pie recipe is a must-try. Whether you’re serving them to guests at a party or selling them a bake sale, they’re easy to reheat and literal perfection with a side scoop of vanilla ice cream. Before moving on to the mini pie recipe, though, I just want to say that I know baking pies can be intimidating, primarily because I was personally intimidated by it for thirty years. If you feel like handmade lattices and intricate pie crusts are out of your wheelhouse, um… join the club. The only difference between you and me is that I scoured a little website called Amazon, which I now know is every could-be baker’s best friend. Just a tip!

Ingredients and Materials

This mini peach pie filling is super easy to make and requires no extra cook time! Also, aside from the pie crust (and maybe the peaches depending on the time of year), you probably have all this stuff in your kitchen already. That said, here’s everything you’ll need to make a batch of twelve mini peach pies– 

For the mini peach pie filling:

• 4 cups ripe peaches (peeled and diced)– The riper, the better. 
• 1/2 cup flour
• 3/4 cup white sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

For the mini peach pies:

• 2 pie crusts– Doesn’t matter if they’re homemade or store-bought; you need two standard pie crusts. I buy Pillsbury Pie Crusts, which comes with two, and always get an extra box in case I want to do fun pie crust designs (and also in case I mess up, which happens often with baking). 
• Muffin tin– Any standard muffin tin will do, but I use this one. It’s non-stick, and mini pies and muffins always pop right out.
• Biscuit cutter– I ordered this set of biscuit cutters off Amazon and used the 3.9-inch one. It cuts circles of dough that fit the muffin cavities perfectly. If you’re debating between a smaller and larger biscuit cutter, go the larger route. Ideally, the mini pie crusts should fold over the top of each muffin cavity.
• Fondant cutters and molds– For these particular mini pies, I used these fondant cutters and this rope fondant mold. 
• Baking spray– You can’t make mini pies without a super well lubricated muffin tin– both inside and outside the cavities. I use this avocado spray oil, but any baking or cooking spray will work. 
• Pie filling– You can go the store-bought or homemade route. I love fresh peaches this time of year, so I always make my own mini peach pie filling (recipe below)!
• 1 egg (whisked)– Although it’s not totally necessary, a whisked egg gives the baked mini pies the most gorgeous golden brown color!
• Sugar– I started sprinkling coarse sugar on top of my pre-baked mini pie crusts after reading some of A Carried Affair’s mini pie tips and tricks. She seriously makes the most gorgeous little pies!

Mini Peach Pie Recipe

Every delicious pie starts with filling! To make this mini peach pie filling, place the diced peaches in a large bowl and sprinkle them with lemon juice. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the diced peaches and gently stir to combine.

Quick note– one of my favorite things about this peach pie filling is that it’s absolutely delicious over ice cream. If you have any left over, I highly recommend using it as a compote!

Once your mini peach pie filling is all prepped, preheat the oven to 375F. Spray an entire muffin tin, including both the inner and outer cavities, with baking spray. I use avocado oil, but honestly any baking or cooking spray will do! 

Next, roll out your pie crust on a lightly-floured surface. Use a four-inch biscuit cutter to cut out circles of dough and gently press into each open muffin cavity, making sure to fit the cavity as snugly as possible to avoid creating any air pockets. If you feel like your dough is too thin, cut out a smaller circle to reinforce the bottom. Set aside any extra dough to create your pie crusts designs!

Fill each cavity about 4/5th’s of the way full with homemade peach pie filling, erring on the conservative side to avoid spillover.

Quick note– if you prefer using store-bought pie filling, that’s totally fine, too, although I highly recommend this recipe. I originally found it on All Recipes and adapted it just a bit to even out the sweetness. Seriously, I’ve made quite a few pie fillings over the past year, and this one is hands down my favorite.

And now onto my favorite part! Get creative and use your extra dough to make some fun mini pie crusts. If you want to create some more intricate pie crust designs– or if you just enjoy baking shortcuts like I do, look on Amazon for fun fondant molds and cutters! They make creating “fancy-looking” mini pie crusts and lattices an absolute breeze. For these mini peach pies, I used this rope fondant mold and a few shapes from this fondant cutter set. 

Next, gently press and seal the top and bottom edges of the pie crust together until there are no gaps. If you do have gaps, the pie filling will ooze out onto the pan. Keep in mind that oozing pie filling is totally fine; it’s just not particularly pretty.

If you have trouble getting the crusts to stick together, dip your finger in water and lightly trace the edges of the dough you want to seal. Repeat this process as needed until you’re confident all gaps are closed.

Finally, before putting them in the oven, brush the mini pie crusts with a whisked egg and sprinkle sugar on top. I also recommend putting a baking sheet underneath your muffin tin, just to protect your oven in case of any major oozing catastrophes. 

Bake 30-35 minutes until lightly golden with bubbling filling. Remove mini peach pies from the oven and wait for them to cool completely before attempting to remove them– about thirty minutes. Once they’ve cooled, use a small pairing knife to gently cut around and remove each pie. Serve immediately and enjoy! As a rule of thumb, these are much better warm than hot. 

Also, if you’re prepping these mini peach pies for a bake sale or party, they store well both in the fridge and freezer in airtight containers. They never last long, so I always default to refrigerating. To warm them up, I pop the mini peach pies back in the oven at 250F for 15-20 minutes, and they’re just as tasty as they were fresh out of the oven. 

Mini Fruit Pie Storage Tips

These mini peach pies are definitely best freshly baked. If you’re not planning on serving them right away, I recommend buying pre-made frozen pie crusts (or preparing the pie dough ahead of time) and then making the peach pie filling in advance. Homemade peach pie filling will keep in an airtight container the fridge for up to two weeks and 3-4 months in the freezer. 

As for the mini peach pies themselves, they (like most fruit pies) can be covered and stored at room temperature for up to two days. They’re also fridge and freezer-friendly, too. Cover them tightly with foil or plastic wrap and store them in the fridge for 4-5 days or wrap them tightly with tin foil or store them in an airtight container in the freezer for 3-4 months. 

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Mini Peach Pies

Yield: 12 mini pies

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Filled with homemade peach pie filling and baked in a muffin tin, these adorable little mini peach pies are a sweet, simple, and perfectly-portioned summer dessert! Serve them warm with a side of ice cream-- and use any leftover peach pie filling as a compote! 

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Ingredients

For the peach pie filling:

• 4 cups ripe peaches, peeled and diced
• 1/2 cup flour
• 3/4 cup white sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

For the mini peach pies:

• 2 pre-made frozen pie crusts
• 1 egg, whisked
• Pinch of sugar

Instructions

1. Place diced peaches in a large bowl and sprinkle with lemon juice. In a separate bowl, mix together flour, sugar, cinnamon, nutmeg and salt. Pour over the diced peaches and gently stir to combine.
2. Preheat the oven to 375F. Spray an entire muffin tin, including both the inner and outer cavities, with baking spray.
3. Roll out pie crust on a lightly-floured surface. Use a four-inch biscuit cutter to cut out circles of dough and gently press into each open muffin cavity, making sure to fit the cavity as snugly as possible to avoid creating air pockets.
4. Fill each cavity about 4/5th’s of the way full with homemade peach pie filling, erring on the conservative side to avoid spillover. Reserve any leftover homemade peach pie filling for future baking or to use as a compote over ice cream.
5. Use the extra dough to create your mini pie crusts. Gently press and seal the top and bottom edges of the pie crust together until there are no gaps. If you have trouble getting the crusts to stick together, dip your finger in water and lightly trace the edges of the dough you want to seal.
6. Brush mini pie crusts with a whisked egg and sprinkle sugar on top. Bake 30-35 minutes until lightly golden with bubbling filling. Remove mini peach pies from the oven and wait for them to cool completely before attempting to remove them– about 30 minutes. Once they’ve cooled, use a small pairing knife to gently cut around and remove each pie. Serve immediately (preferably with vanilla ice cream) and enjoy!

Notes

Decorative Pie Crust Tips

If you want to create some more intricate pie crust designs– or if you just enjoy baking shortcuts, look on Amazon for fun fondant molds and cutters! They make creating “fancy-looking” mini pie crusts and lattices an absolute breeze. For these mini peach pies, I used this rope fondant mold and a few shapes from this fondant cutter set. 

Storage

• Peach Pie Filling- Homemade peach pie filling will keep in an airtight container the fridge for up to 2 weeks and in a freezer-safe airtight container for 3-4 months in the freezer. 
• Mini Peach Pies- Although they're definitely best freshly baked, these mini peach pies can be covered and stored at room temperature for up to two days. They're also fridge and freezer-friendly, too. Cover them tightly with foil or plastic wrap and store them in the fridge for 4-5 days or wrap them tightly with tin foil or store them in an airtight container in the freezer for 3-4 months. 

Other Recipe Notes

Peach pie filling adapted from All Recipes

Nutrition Information

Yield 12Serving Size 1 mini pie
Amount Per ServingCalories 159Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 66mgCarbohydrates 29gFiber 1gSugar 17gProtein 2g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

More Mini Fruit Pies to Try

If you love these little mini pies (they’re seriously the perfect size!) and want to try some of other flavors, here are a few other recipes I think you’ll enjoy just as much–

• Mini Strawberry Pies– Created as the perfect Memorial Day, Labor Day, and/or 4th of July dessert, these mini strawberry pies are super easy to make and filled with a simple homemade strawberry pie filling!
• Mini Blueberry Pies– A personal favorite of mine, these mini blueberry pies are easy enough for even the most untrained bakers! Baked in a muffin tin and filled with a simple homemade blueberry pie filling, these are a must-try (mini) summer dessert!
• Mini Bourbon Pecan Pies– Okay, I know this doesn’t fall in the official mini fruit pies category. Still, I couldn’t leave this recipe off the list. Made with bourbon and baked in a muffin tin, these mini bourbon pecan pies are a delicious twist on the traditional southern classic. Serve them warm and with a scoop of vanilla ice cream!

 
And that’s it– that’s how you make tasty little mini peach pies! If you made these mini fruit pies at home, I’d love to know your thoughts! Also, please don’t hesitate to let me know if you have any trouble with this recipe or any of my others. I love hearing from you guys, and I’m happy to help!

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