Mini Peach Pies are the perfect handheld dessert for peach season! With premade pie crust, a fresh peach filling, and a sweet sugar topping.
These mini peach hand pies are just the cutest! They are so fun and easy to serve when having company over. You can freeze them for individual portions whenever you get a dessert craving. They are so very tasty slightly warmed with a scoop of vanilla ice cream. These easy mini peach pies are made with premade refrigerated pie dough. Which makes life easier. Just unroll your dough and cut it into circles. With a tasty peach filling featuring brown sugar and cinnamon. And they only take 15 minutes to bake! They really are the perfect dessert for peach season, though you can use frozen peaches and make them any time of the year!
Ingredients
How to Make Mini Peach Pies
- Prepare the filling. Peel the peaches. See my post How to Peel a Peach Easily for step-by-step instructions (frozen and slightly thawed peaches may also be used). Dice the peaches into small chunks. Add diced peaches to a medium mixing bowl. Toss in fresh lemon juice. Add flour, brown sugar, cinnamon, and nutmeg. Stir the ingredients together to mix. Set aside.
- Cut out the crusts. On a lightly floured surface, roll out the pie crusts and cut them into circles using a 3-inch biscuit cutter. Gather the leftover scraps, re-roll, and cut. Gather half of the circles and cut two slits in each using a knife (these will be the tops of the pies).
- Prepare the egg wash and fill the pies. Prepare the egg wash. In a small bowl, whisk egg and water together. Scoop 1 tablespoon of peach filling onto each circle. Brush the outer edge of each with egg wash. Place a slitted top dough circle over the top. Using a fork, crimp the edges. Brush tops with egg wash then sprinkle with coarse sugar.
- Bake for approximately 15 minutes or until golden.
Mini Peach Pie Tips/Variations
- No biscuit cutter? Use a cookie cutter or even a drink glass to make the circles.
- Dice peaches very small so you can fit more filling inside the pies.
Gluten-Free Peach Hand Pies
Use a gluten-free refrigerated pie crust such as Gefen gluten-free pie crust and use all-purpose gluten-free flour for the filling.
Recipe FAQ’s
Can you use Frozen Peaches in Place of Fresh?
You can use frozen peaches for this recipe. Thaw slightly before dicing.
Can you Leave Peach Skin on for Pie?
You could leave the skin on but I don’t recommend it.
Can I Make them Ahead?
Yes, you can make the pies ahead of time as they keep well. They taste delicious slightly warmed before serving or serve at room temperature.
I made the pies ahead of time for a gathering. Then before my guests arrived, I put them on a platter and stuck them in the oven on “keep warm” until I was ready to serve.
Can Mini Peach Pies be Frozen?
Freeze mini peach pies in an airtight container or Ziploc bag. You can separate the pies with parchment paper if desired. They will keep in the freezer for up to 3 months.
Storage
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days. They taste amazing when reheated for a few seconds in the microwave!
Products Used
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More Peach Recipes
Mini Peach Pies
Equipment
- 2 cookie sheets
- silicone baking mat or parchment paper
- medium mixing bowl
- 3-inch biscuit cutter cookie cutter or use the top of a glass jar
- small bowl
Ingredients
- 3 rolls 2 store-bought refrigerated pie crusts
Peach Filling
- 3 medium ripe fresh peaches or frozen and thawed approximately 2 cups
- 2 tbsp lemon juice
- 2 tbsp all-purpose flour
- â…“ cup brown sugar
- 1 tsp cinnamon
- 1 pinch nutmeg
Egg wash
- 1 egg
- 1 tbsp water
- sanding sugar/course sugar for topping
Instructions
- Preheat the oven to 450°F.Line the cookie sheets with a silicone baking mat or parchment paper. Remove pie crusts from the packages and allow them to come to room temperature while you prepare the filling.
- To prepare the filling, peel the peaches. See the recipe notes for step-by-step instructions on how to peel a peach (frozen and slightly thawed peaches may also be used).Dice the peaches into very small chunks. Add diced peaches to a medium mixing bowl. Toss in fresh lemon juice. Add flour, brown sugar, cinnamon, and nutmeg. Stir ingredients together to mix. Set aside.
- On a lightly floured surface, roll out the pie crusts and cut them into circles using a 3-inch biscuit cutter. Gather the leftover scraps, re-roll, and cut. Gather half of the circles and cut two slits in each using a knife (these will be the tops of the pies).
- Prepare the egg wash. In a small bowl, whisk egg and water together. Scoop 1 tablespoon of peach filling onto each circle. Brush the outer edge of each with egg wash. Place a slitted top dough circle over the top. Using a fork, crimp the edges.Brush tops with egg wash then sprinkle with coarse sugar.Transfer to the prepared baking sheet.
- Bake for approximately 15 minutes or until golden. Cool slightly before serving.
- Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Pies can also be frozen for up to 3 months.
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