Peach season is winding down, so these adorable, easy mini peach pies are the perfect way to savor it a little longer. Make a batch and freeze extras to enjoy in the weeks ahead. Tender, jammy peach filling scented with cinnamon is sandwiched between two pieces of buttery pie dough that bake up flaky and crisp at the edges. They’re delightful warm, at room temperature, or chilled — all equally satisfying.
These mini pies are adapted from an earlier apple hand pie recipe, but the peach filling is saucier, so I made the pies a bit larger to hold more filling. I also increased the sugar in the crust slightly to balance the sweet‑tart character of peaches commonly found here. Adjust the sugar to suit the sweetness of your fruit.
Fresh from the oven they offer the best contrast of flaky crust and juicy filling, but they’re still wonderfully comforting after refrigeration. Reheating in the oven restores some crispness better than the microwave, if you want to revive the texture.
They’re not overly sweet—the peach flavor is the star. Serve with vanilla ice cream if you like; it’s never a bad idea.
Mini Peach Pies
Pin Recipe
Ingredients
For the pie crust
- 1 and 1/4 cups all-purpose flour (150 gms)
- 3 tbsps caster sugar
- 1/4 tsp salt, if using unsalted butter
- 1/2 cup cold butter, cubed (115 gms)
- 1 to 2 tbsps ice cold water
For the filling
- 4 ripe, medium-sized peaches
- 2 tbsps brown sugar
- Pinch of cinnamon powder
- 1/2 tsp cornflour/cornstarch + 1 tbsp water
- To finish: 2 tbsps cream + 1 tsp water ; 2 tbsps granulated sugar
Instructions
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To make the pie crust, combine the flour, sugar and salt (if using) in a large bowl.
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Rub the cold butter cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs with a few larger butter bits remaining—those bits create flaky layers.
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Add 1 tablespoon of ice water and bring the dough together, adding a second tablespoon if needed. I used about 1.5 tablespoons. The dough should be soft but not sticky.
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Shape the dough into a ball, place on clingfilm, and press into a roughly 4×4 inch square. Wrap tightly and chill for 1 hour. You can chill or freeze longer; if frozen, let it soften slightly before rolling.
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Meanwhile, make the filling. Peel and pit the peaches, then chop into roughly 1/2 inch pieces. Add to a saucepan with the brown sugar and cinnamon. Cook over medium heat, stirring occasionally, until the peaches break down and release their juices.
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When the mixture simmers, whisk the cornflour with 1 tablespoon water to make a slurry and stir it into the pan. Bring to a boil, then reduce heat and simmer a few minutes until the liquid thickens.
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Transfer the filling to a bowl and let it cool at room temperature for about 20 minutes, where it will thicken further. Chill in the refrigerator until ready to use.
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To assemble, unwrap chilled dough, lightly flour a silicone mat, place the dough on it, cover with the same clingfilm, and roll into a 12×8 inch rectangle. Cut into eight 3×4 inch rectangles but leave them in place. Slide the mat onto a baking tray and freeze the rectangles for 10 minutes. This keeps them from sticking and helps them hold shape. Reserve scraps for a small extra pie.
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After the dough chills, use a metal spatula to transfer four rectangles to a lined baking tray, spacing them about 2 inches apart. Add about 2 tablespoons of chilled peach filling to the center of each, leaving a border. Top each with a second rectangle, gently press the edges to seal, and crimp with a fork. Refrigerate the assembled pies for 10–15 minutes.
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Preheat the oven to 170 C (about 340 F).
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Cut two 1-inch slits in the top of each pie to release steam. Mix the cream and 1 teaspoon water, brush it over each pie (including edges), then sprinkle with granulated sugar.
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Bake 25–30 minutes, until edges are golden and filling bubbles through the slits. If the edges brown faster than the top, you can briefly broil at 150 C for more color—watch closely to avoid burning.
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Cool the pies at room temperature for 10 minutes, then transfer to a wire rack for another 15 minutes. They’re crispiest on day one but remain tasty afterward. Store in an airtight container in the fridge for 4–5 days or freeze for a few weeks. Bring to room temperature before serving, or reheat in the oven to restore texture. Happy baking!
Notes
