Why Make This Perfect Mini Peach Pies: Quick & Easy Summer Dessert Recipe
If you’re looking for the perfect summer dessert, look no further than these Perfect Mini Peach Pies! Made with juicy, ripe peaches and flaky, buttery crust, these pies encapsulate everything delicious about summertime. Their charming size makes them perfect for sharing at picnics, barbecues, or just a cozy night in. Plus, they offer a delightful balance of sweet and tangy flavors, making every bite a mini explosion of peachy goodness.
Not only are these pies a treat, but they’re also straightforward to make. With minimal ingredients and easy steps, you’ll whip up this dessert in no time. Whether you’re a seasoned baker or a beginner, you’ll find that this recipe is approachable and rewarding, leaving you with nothing but smiles from those lucky enough to enjoy them!
How to Make Perfect Mini Peach Pies: Quick & Easy Summer Dessert Recipe
The process of making these Perfect Mini Peach Pies is divided into simple stages: preparing the flaky pie dough, crafting the luscious peach filling, assembling the mini pies, and finally, baking them to golden perfection. Each step gives you the chance to enjoy the process of baking while filling your kitchen with the warm aroma of ripe peaches and buttery pastry.
Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
- ½ cup (120ml) ice water, plus 1-2 tbsp more if needed
- 1 large egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- 1-2 tbsp coarse sugar (for sprinkling)
- 6 medium-sized ripe peaches (3-4 lbs), freestone
- ½ cup (100g) granulated sugar, or to taste
- ¼ cup (50g) light brown sugar, packed
- ¼ cup (30g) cornstarch or arrowroot powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger (optional)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Directions:
Preparing the Flaky Pie Dough
- Whisk 2 ½ cups all-purpose flour and 1 tsp salt in a large bowl.
- Add cold, ½-inch cubed unsalted butter to the flour mixture. Cut butter in with a pastry blender or your fingertips until it resembles coarse meal with pea-sized to hazelnut-sized pieces.
- Pour in ½ cup ice water, 1 tbsp at a time, mixing gently until the dough just comes together. Use the minimum water needed; the dough should be moist but not sticky.
- Turn the dough onto a lightly floured surface. Gather it into a ball, divide it into two discs, flatten, wrap tightly, and refrigerate for at least 1 hour (ideally 2 hours or overnight).
Crafting the Luscious Peach Filling
- Boil a large pot of water; prepare an ice bath. Score an "X" on the bottoms of the peaches. Immerse peaches in boiling water for 30-60 seconds until the skin loosens, then transfer to the ice bath. Once cooled, peel.
- Pit the peaches and slice them into ½-inch wedges; then dice into ½-inch to ¾-inch pieces (aim for 5-6 cups).
- In a large bowl, toss the diced peaches with granulated sugar, brown sugar, cornstarch (or arrowroot), cinnamon, nutmeg, optional ginger, lemon juice, and vanilla extract until evenly coated.
- Let the filling sit at room temperature for 15-20 minutes for the flavors to meld and cornstarch to hydrate.
Assembling Your Mini Peach Pies
- Preheat oven to 400°F (200°C). Lightly grease and flour a 12-cup standard muffin tin.
- On a lightly floured surface, roll one dough disc out to ⅛-inch thickness. Cut out 3-inch to 3.5-inch circles and transfer these circles to the muffin tin cups, pressing them into the bottom and sides. Re-roll scraps to cut more bases.
- Spoon 2-3 tablespoons of peach filling into each dough-lined cup and dot each with a small piece of butter.
- For lattice tops: Roll out the second dough disc to ⅛-inch thickness. Cut into ¼-inch to ½-inch wide strips and arrange in a lattice pattern over the filled pies, trimming excess. For solid tops: Cut 2.5-inch solid circles for tops or use decorative cutters for vents, and place them over filled pies.
- Press the edges of the top crusts/lattice strips onto the bottom crusts and crimp securely to seal.
- Whisk 1 large egg with 1 tbsp milk or water for the egg wash. Brush the tops of the pies and sprinkle generously with coarse sugar.
- If time allows, refrigerate the assembled muffin tin for 15-20 minutes before baking to help the crust maintain its shape.
Baking the Mini Peach Pies
- Place the muffin tin on a baking sheet in preheated 400°F (200°C) oven. Bake for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) (without opening). Bake for another 20-30 minutes, or until the crust is deeply golden and the filling is bubbly and thickened. Loosely cover with foil if the edges brown too quickly.
- Remove from the oven and cool in the tin for 10-15 minutes. Then transfer to a wire rack to cool completely. This crucial step allows the filling to set fully.
Nutritional Information
Each serving of these delightful mini peach pies (1 pie) contains approximately:
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Sugars: 8g
- Protein: 2g
How to Serve Perfect Mini Peach Pies: Quick & Easy Summer Dessert Recipe
These mini peach pies shine on their own, but you can elevate the experience even further. Serve them warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to get fancy, drizzle some caramel sauce on top for added sweetness and visual appeal. They’ll be a hit at any summer gathering!
How to Store Perfect Mini Peach Pies: Quick & Easy Summer Dessert Recipe
To store your mini peach pies, keep them in an airtight container in the fridge for 3-4 days. For longer storage, consider freezing them. Allow the baked pies to cool completely, then freeze them individually in airtight freezer bags. They will last for up to 2 months in the freezer. When ready to enjoy, simply reheat them in the oven until warmed through!
Expert Tips for Perfect Perfect Mini Peach Pies: Quick & Easy Summer Dessert Recipe
- Use chilled ingredients for the pie crust: This helps maintain flakiness in your dough.
- Adjust sugar to taste: Depending on the sweetness of your peaches, you may want to adjust the amount of sugar in the filling.
- Experiment with spices: Don’t hesitate to play with spices like cardamom or add a pinch of allspice for an extra flavor kick.
- If you prefer, you can substitute the peaches with other fruits like apples or berries for different flavor profiles.
Delicious Variations
- Mixed Fruit Pies: Combine peaches with other fruits like blueberries or raspberries for a colorful twist.
- Spiced Peach Pies: Add a touch of fresh ginger or allspice to the filling for a warm, spiced flavor.
- Nutty Flavor: Add chopped pecans or walnuts into the filling for a delightful crunch.
Frequently Asked Questions
1. Can I use frozen peaches?
Yes, you can use frozen peaches! Thaw them completely, drain any excess liquid, and adjust sugar if needed, as frozen fruit can be sweeter.
2. What if I don’t have cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or even all-purpose flour as a thickener in the filling.
3. How can I tell when my pies are done baking?
Your mini peach pies are done when the crust is golden brown, and the filling is bubbly. A good indication is to watch for it to start bubbling up through any vents in the crust.
4. What can I serve with mini peach pies?
These pies go great with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
5. Can I make the dough in advance?
Absolutely! You can prepare the pie dough ahead of time, wrap it tightly, and refrigerate it for up to two days or freeze it for up to two months.
6. Is there a gluten-free option for this recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend for the crust.
7. How can I make the pies less sweet?
Simply reduce the amount of sugar in the filling, or use less ripe peaches for a more tart flavor.
8. Can I make these pies ahead of time?
Yes, you can prepare and assemble the mini pies ahead of time. Just refrigerate them unbaked and pop them in the oven when you’re ready to serve.
9. What should I do if the crust is too crumbly?
If your dough is too crumbly, add a little more ice water, one tablespoon at a time, until it comes together.
10. How can I make these pies more visually appealing?
Try using egg wash on the crust and sprinkling coarse sugar on top for a beautiful golden finish.
Conclusion
These Perfect Mini Peach Pies are a delightful way to embrace summer flavors in a fun and easy dessert. With their tender crust and luscious peach filling, they embody the essence of warm, sunny days. So gather your ingredients, follow the steps, and enjoy making these treats that are sure to impress friends and family alike. Don’t forget to share your baking adventures—have fun and let the sweet flavors of summer inspire you!
Print
Perfect Mini Peach Pies
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious mini peach pies made with juicy peaches and a flaky crust, perfect for summer gatherings.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
- ½ cup (120ml) ice water, plus 1-2 tbsp more if needed
- 1 large egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- 1–2 tbsp coarse sugar (for sprinkling)
- 6 medium-sized ripe peaches (3–4 lbs), freestone
- ½ cup (100g) granulated sugar, or to taste
- ¼ cup (50g) light brown sugar, packed
- ¼ cup (30g) cornstarch or arrowroot powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger (optional)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse meal.
- Mix in ice water gradually until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare an ice bath. Score an ‘X’ on the bottoms of peaches, blanch in boiling water, then transfer to ice bath to cool. Peel, pit, and dice peaches.
- In a large bowl, combine diced peaches with granulated sugar, brown sugar, cornstarch, spices, lemon juice, and vanilla. Let sit for 15-20 minutes.
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- Roll out a dough disc to ⅛-inch thick. Cut circles to fit muffin tin, fill with peach mixture, and top with butter.
- Roll out the second dough disc, cut into strips for a lattice or cut solid circles for tops. Seal the edges with egg wash.
- Chill assembled pies for 15-20 minutes before baking. Bake at 400°F (200°C) for 15 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 20-30 minutes.
- Cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or caramel sauce. Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 240
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: peach pie, summer dessert, mini pies, fruit desserts, baking
