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Delicious Homemade Mini Peach Pies

Delicious Homemade Mini Peach Pies are a delightful treat filled with juicy peaches and a flaky crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Cookie Cutter

Ingredients
  

Filling Ingredients

  • 4-5 medium Fresh Peaches, peeled and diced Choose ripe peaches for the best flavor.
  • 3/4 cup Granulated Sugar Adjust based on the sweetness of peaches.
  • 1 teaspoon Ground Cinnamon Adds warmth and flavor.
  • 1 tablespoon Fresh Lemon Juice Balances the sweetness of the peaches.

Crust Ingredients

  • 2 cups All-Purpose Flour Provides structure to the crust.
  • 1/2 cup Unsalted Butter, cold and cubed Keeps the crust flaky.
  • 1/2 teaspoon Salt Enhances flavor.
  • 4-5 tablespoons Ice-Cold Water Helps bring the dough together.
  • 1 large Egg, beaten For egg wash.
  • 1 tablespoon Water For mixing with egg for wash.

Instructions
 

  • In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Mix thoroughly.
  • Add ½ cup of cold, cubed unsalted butter to the flour mixture. Cut the butter into the flour until it resembles coarse crumbs.
  • Gradually add 4 to 5 tablespoons of ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a separate bowl, combine diced peaches, ¾ cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of fresh lemon juice. Stir gently to combine.
  • Preheat your oven to 375°F (190°C). Roll out the chilled dough to about ¼ inch thick and cut out circles.
  • Place half of the dough circles on a baking sheet lined with parchment paper. Spoon peach filling onto the center of each circle.
  • Place remaining dough circles on top of the filled circles, press edges to seal, and crimp with a fork.
  • Brush the tops with egg wash and make small slits in the top crust.
  • Bake for 25 to 30 minutes or until golden brown and filling is bubbling.
  • Let cool on a wire rack for about 10 minutes before serving.

Notes

Serve warm or at room temperature, optionally with ice cream or whipped cream.
Keyword Easy, Summer