Mini Peach Pies
The perfect handheld dessert made with premade pie crust, a fresh peach filling, and a sweet sugar topping.
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Servings: 24 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
- ⅓ 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.