Summer Dessert: Mini Peach Pies


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Mini peach pies baked by southern lifestyle blogger Stephanie Ziajka on Diary of a Debutante

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

Mini peach pies recipe by blogger Stephanie Ziajka on Diary of a Debutante

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 are 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

This mini peach pie filling is super easy to make and requires no extra cook time! Also, aside from the pie crust, 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 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)– A whisked egg gives the baked mini pies the most gorgeous golden brown color!
  • SugarI 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

Southern lifestyle blogger Stephanie Ziajka shares her mini peach pie recipe on Diary of a Debutante

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!

Homemade peach pie filling recipe adapted from All Recipes by southern lifestyle blogger Stephanie Ziajka on Diary of a Debutante

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!

Southern lifestyle blogger Stephanie Ziajka shows how to make mini pie crust on Diary of a Debutante

Fill each cavity about 4/5th’s of the way full with homemade peach pie filling. 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.

Southern lifestyle blogger Stephanie Ziajka shows how to make mini pies in muffin tins on Diary of a Debutante

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

Cute and easy mini peach pies baked by southern lifestyle blogger Stephanie Ziajka on Diary of a Debutante

Next, gently press crusts together until there are no gaps. If you do have gaps, the pie filling will ooze out onto the pan, which is fine– it’s just not particularly pretty.

Southern lifestyle blogger Stephanie Ziajka shows how to make mini pies in cupcake tin on Diary of a DebutanteSouthern lifestyle blogger shares some mini pie crust ideas on Diary of a Debutante

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. 

Individual peach pie recipe by southern lifestyle blogger Stephanie Ziajka on Diary of a Debutante Southern lifestyle blogger Stephanie Ziajka shares a mini fresh peach pie recipe on Diary of a Debutante

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Mini Peach Pies

mini peach pie recipe by blogger Stephanie Ziajka on Diary of a Debutante

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! 

  • Author: Stephanie Ziajka
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 mini pies 1x
Scale

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 pie crusts
  • 1 egg, whisked
  • Pinch of sugar

Instructions

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.

Preheat the oven to 375F. Spray an entire muffin tin, including both the inner and outer cavities, with baking spray.

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. Fill each cavity about 4/5th’s of the way full with homemade peach pie filling.

Use any extra dough to create your mini pie crusts. Gently press crusts together until there are no gaps.

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 and enjoy!

Notes

Peach pie filling adapted from All Recipes.

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

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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 strawberries 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 must-try summer (mini) dessert!

If you made these mini fruit pies at home, I’d love to know your thoughts! Also, as always, 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!
 


 
Lifestyle photography by Catherine Rhodes

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