Peach season is winding down, so these adorable, easy mini peach pies are a perfect way to extend it a little longer. They freeze well, too, so you can enjoy them weeks later. The filling is simple and jammy, scented with cinnamon, and tucked between two sheets of buttery pie dough that get irresistibly crisp at the edges. They’re delicious warm, at room temperature, or chilled — comfort food magic in every bite.
These mini pies are adapted from a previous apple hand pie recipe but made slightly larger to accommodate the juicier peach filling. I’ve increased the sugar in the crust a bit because peaches in my area are often a sweet-and-tangy mix; adjust the dough sugar to match the sweetness of the fruit you use.
Fresh from the oven you get the best contrast of flaky crust and juicy filling, but they remain comforting even after the crust softens when refrigerated. If you want to revive some of the texture, reheat in the oven rather than the microwave for a crisper finish.
These pies are not overly sweet — the goal is to let the peach flavor shine. They don’t need ice cream, though a scoop never hurts.
Mini Peach Pies
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 pieces remaining. Those larger pieces help create a flaky crust.
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Add 1 tablespoon of ice water and bring the dough together, adding the second tablespoon only if needed. I used about 1.5 tablespoons. The dough should be soft but not wet.
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Form the dough into a ball, place it on clingfilm, and pat into a roughly 4 x 4 inch square. Wrap tightly and refrigerate for 1 hour. This dough can be chilled or frozen longer; if frozen, let it soften at room temperature before rolling.
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Meanwhile, make the filling. Peel the peaches, remove the pits, and chop into roughly 1/2-inch pieces. Add them to a saucepan with the brown sugar and cinnamon. Cook over medium heat, stirring often, until the peaches soften and release their juices.
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When the mixture simmers, whisk the cornflour and water together to make a slurry and add it to the pan. Stir, bring to a boil, then reduce to low and simmer a couple more minutes until the liquid thickens.
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Transfer the filling to a bowl and let it cool at room temperature for 20 minutes; it will thicken further. Refrigerate until ready to assemble.
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To assemble the pies, unwrap the chilled dough, lightly flour a silicone mat, and set the dough on it. Cover with the same plastic wrap and roll into a 12 x 8 inch rectangle. Slice into eight 3 x 4 inch rectangles but keep them together for now. Slide the mat onto a baking tray and freeze for 10 minutes to keep the shapes from distorting. You’ll have scraps leftover that make a small bonus pie.
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Once chilled, use a metal spatula to transfer four rectangles to a lined baking tray, spacing them about 2 inches apart. Add roughly 2 tablespoons of the chilled peach filling to the center of each rectangle, leaving a border. Top each with a second rectangle, press the edges gently, and seal with a fork. It’s okay if a little filling oozes out. Chill the assembled pies in the refrigerator 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 allow steam to escape. Mix the cream and water, then brush the tops and edges of each pie. Sprinkle with granulated sugar.
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Bake 25–30 minutes until the edges are golden and the filling bubbles through the slits. The edges brown faster than the tops; if you want a deeper colour on the surface, briefly broil at low heat while watching carefully to prevent burning.
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Cool the pies at room temperature for 10 minutes, then transfer to a wire rack for another 15 minutes. Best on day one for crispness, they still taste great later. Store in an airtight container in the fridge for 4–5 days or freeze for a few weeks. Bring to room temperature before eating; reheat in the oven to restore crispness. Happy baking!
Notes
