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!
For the peach pie filling:
For the mini peach pies:
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!
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.