The Perfect Summer Treat: Mini Peach Pies

Summer is here, and that means peach season! My husband has been craving peach pie for months, so I decided to whip up something special. Instead of making one big deep-dish pie, I opted for 4 mini-5-inch peach pies. They freeze beautifully and are incredibly handy. Cut one in half, and you’ve got a perfect hand pie – great for kids or anyone on the go!

These mini pies offer a new level of convenience. No more big pies tempting us to overindulge. We can just thaw one out whenever we want a delicious treat. They’re also fantastic for bake sales or as thoughtful gifts to show appreciation, like when a neighbor helps clean up after a summer storm.

Nothing beats homemade, especially when it comes to peach pies. The taste is phenomenal – the sweetness of summer-ripened peaches, the warm, fragrant spices of cinnamon and nutmeg, all wrapped in a flaky, buttery French pastry crust. These pies are perfect in every way.

Why I Love Mini Peach Pies:

More Crust: The individual pies offer more of that delicious, flaky crust that everyone loves.

Portion Control: Perfect portions mean no more overindulging.

Convenience: Easy to freeze and thaw as needed.

Versatility: Great for bake sales, gifts, and quick desserts.

Less Mess: No more filling oozing out or sneaky bites from the big pie. No big brothers of mine would ever do such a thing… haha.

So, ditch those store-bought pies from Wally’s Filling Station or 7-Eleven. Treat yourself and your loved ones to the best peach pie recipe this summer. Trust me, you’ll be thrilled to have these mini delights tucked away in the freezer!

Robin Ward

Perfect Peach Pie

A pie that marries the succulence of ripe peaches with the allure of aromatic spices, all encased in a flaky French pastry dough. This perfect recipe, whether manifested as a generous deep-dish 9-inch pie or as 4-5 charming 5-inch mini pies, achieves perfection in every dimension. Its symphony of flavors and textures is a testament to the art of baking.

Print Recipe Pin Recipe

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the crust:

• 3 cups all-purpose flour
• ¼ cup granulated white sugar
• 1 tsp kosher salt
• 2 sticks very cold, unsalted butter (diced if using food processor) (frozen if using box grater)
• up to ½ cup ice-cold-water

For the filling:

• ⅓ cup white granulated sugar
• ⅓ cup light-brown sugar
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ¼ tsp kosher salt
• 3 Tbsp "instant" or "Minute" tapioca, ground to a powder
• 3½-4 lbs ripe peaches, peeled, halved, pitted, and cut into ½-inch wedges (6½ – 7 cups sliced)
• juice of half a lemon
• 1 egg, beaten (for a golden glowing crust)
• Demerara, Turbinado or regular white sugar (for beauty)

Equipment

• You have two options for baking your pie: Use a 9-inch pie plate, or use 4 to 5 individual pie plates, each measuring 5 inches in diameter. Choose the option that best suits your needs and preferences.

Method

 

Crust using a food processor:

1. In your food processor, combine flour, sugar, and salt with a quick 2-second pulse. Introduce the cold, diced butter, and give the machine several pulses until it forms clumps – be careful not to let the dough mass on the blade. Gradually pulse in water until the mixture takes on the appearance of large sand grains. Test the dough by pinching it between your fingers; if it holds together, it’s ready for use.

Crust using a box grater:

1. In a large bowl, blend together flour, sugar, and salt. Create a well in the center and position a box grater within it. Grate the frozen butter into the well, then incorporate it into the flour mixture. Gradually introduce ice water. Assess the dough’s readiness by pinching a small amount between your fingers; if it maintains its form, it's ready to use.

Chilling the dough:

1. Transfer the crumbly mixture onto your workspace and shape it into a ball. Utilize the ‘beggar’s purse’ technique for optimal results (as demonstrated in the video). Divide the ball into two equal parts, shape each part into a disk, and securely wrap each disk in plastic. Allow the dough to rest in the refrigerator for a minimum of 30 minutes, or up to several days if needed.

Making the filling:

1. Grind the tapioca in a coffee or spice grinder, or a small blender like a Nutra-Bullet. Combine the sugars, cinnamon, nutmeg, and salt in a medium bowl, then whisk in the tapioca powder until well mixed.
2. Prepare the peaches by peeling them with a serrated vegetable peeler or by scoring the bottoms of each peach with an "X", poaching them in boiling water for exactly 2 minutes, and then transferring them to an ice bath for another 2 minutes. Once cooled, peel the peaches, slice them in half, and cut into ½-inch wedges.
3. Put the prepared peaches and lemon juice in a large bowl, pour on the sugar mixture, and toss to coat. Let the jices exude for at least 10 minutes.

Assembling the pie(s):

1. Unwrap one disk of dough and roll it out into a 12-inch diameter circle. For a standard pie, place the circle in a 9-inch pie plate. Alternatively, cut the dough into 4 sections for mini pies and place each section in its own pie plate. Any leftover dough can be saved or used to make an additional mini pie or turnover. Refrigerate the pie dough in the pie plates while you roll out the next disk of dough for the top crust.
2. Roll the second crust into a 12-inch diameter circle. For mini pies, cut the dough into sections as before, or leave it as one circle for a standard pie. Add the filling and all accumulated juices to the pie plate(s). Place the dough top over the filling, either covering each mini pie or the entire standard pie. Crimp the edges to seal, then cut 3 or 4 slits in the top crust to allow steam and juices to escape. Brush the top with the beaten egg and sprinkle with sugar. Refrigerate the pie while you preheat the oven.

Baking the pie(s):

1. Center the oven rack and preheat the oven to 425°F. Place the pie(s) on a parchment-lined baking sheet and bake for 20 minutes. Lower the heat to 375°F and continue baking until the crust is golden brown and the juices are bubbling. This will take an additional 20-30 minutes for mini pies or 35-40 minutes for a large pie. Oven times may vary, so use the pie’s appearance as a guide. Cool the pie on a wire rack for 3 hours. To ensure a firm, non-runny pie, chill in the refrigerator for several hours or overnight.

Serving:

1. Cut the pie into wedges, and serve with or without ice cream, whipped cream, or sour cream.

Notes

This recipe may yield some extra peach filling. Don’t let it go to waste! You can transform it into a delightful peach pie jam, adding a sweet touch to your breakfast toast or yogurt. Alternatively, you can freeze the leftover filling. It stores well and can be a head start for your next baking adventure. Whether it’s another pie or a different peach-infused creation, you’ll appreciate having this flavorful filling on hand. Enjoy the versatility this recipe offers!

 

Peach Pie Jam Recipe: (Soooo Good!)

Ingredients:
– Leftover peach pie filling

Instructions:
1. Place the leftover peach pie filling in a pot.
2. Bring the mixture to a boil.
3. If needed, add sugar depending on the sweetness of your leftover filling.
4. Stir in the sugar and let it mix with the fruit for a few seconds.
5. Bring the mixture to a rolling boil.
6. Once the jam reaches your desired consistency, remove it from the heat and let it cool.

Note: The consistency of your jam will thicken as it cools. Adjust the sugar level based on the sweetness of your leftover filling. If your leftover filling already contains spices, you might want to adjust or skip adding extra. Always taste and adjust to your preference.

This recipe was adapted from Kraft Heinz basic peach pie recipe. The crust is the sweet version for any fruit pie from my Shanghainese Red-Cooked Pork/Hong Shao Rou Mini Pot Pies post.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)