Delicious mini peach pies filled with sweet peaches and spices, perfect for a delightful dessert.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:8 mini pies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups fresh peaches, peeled and diced
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 package (14 ounces) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
Preheat the oven to 400°F (200°C).
In a medium bowl, combine the diced peaches, granulated sugar, lemon juice, ground cinnamon, and cornstarch. Stir until the peaches are well coated. Set aside to let the mixture sit for about 10 minutes.
Roll out one pie crust on a lightly floured surface. Using a round cutter or a glass, cut out circles about 4 inches in diameter. You should get about 8 circles.
Place half of the circles on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of the peach filling onto the center of each circle.
Top each filled circle with another pie crust circle. Press the edges together to seal, then use a fork to crimp the edges.
Brush the tops of the mini pies with the beaten egg and sprinkle with coarse sugar.
Cut a small slit in the top of each pie to allow steam to escape.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the mini pies to cool for about 10 minutes before serving.
Notes
For a twist, try adding a pinch of nutmeg to the peach filling for extra warmth.
You can also substitute the peaches with other fruits like blueberries or cherries for a different flavor.