I picked up some beautiful peaches from a local Oregon farm that I couldn’t wait to bake into a pie. We were invited to a friend’s house for a pool party and barbecue so instead of one pie, I decided to bake mini peach pies. I didn’t have a lot of time so I just used store-bought pie crust. One of my friends is allergic to peaches (poor thing) so I decided to make a few mini blueberry pies for her (I just used canned pie filling). The pies were fun and easy to make and smelled absolutely amazing while baking. They turned out cute and so delicious! They were a huge hit with everyone at the pool party and disappeared quickly.
Mini Peach Pies:
- 2 pie crusts (homemade or store-bought)
- 5 peaches, peeled and diced
- 1/2 cup of white sugar
- 3 tbsp brown sugar
- 2 tbsp of cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 egg + 1 tbsp water
How to Make Mini Peach Pies
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
Combine the diced peaches with the white sugar, brown sugar, cornstarch, vanilla extract, and cinnamon, mixing then gently.
Roll out the pie crusts on a floured surface then roll them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4-inch circles out of the pie crusts.
Roll the leftover dough up into a ball then roll out with a rolling pin and cut out more 4 inch circles. I had enough to fill all muffin tins because I rolled my dough out pretty thin.
Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. Scoop 2 tablespoons of peach pie filling into each tin.
Roll out the other pie crust and smooth them out using a rolling pin. Using a sharp knife, cut out hearts and strips to cover the pies. Top the pies with the crusts.
Mix the egg and water together and brush the tops of each pie with the mixture. Place in the oven and bake for 30 minutes or until the crust is golden brown.
Let the mini pies cool for 5-10 minutes. Serve plain or with vanilla ice cream. Enjoy.