Description
Delicious mini peach pies made with juicy peaches and a flaky crust, perfect for summer gatherings.
Ingredients
Scale
- 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