Mini peach pies are pure joy—little pockets of buttery, flaky pastry, filled with jammy, cinnamon-scented peaches. Today, we’re walking through everything you need to know to make these charming treats at home, from my favorite crust tricks to foolproof filling tips. Whether you grew up with classic Southern peach desserts or just love a sweet, portable pie, you’ll discover how to keep the bottoms crisp, use canned or fresh peaches, and make the best filling every single time. In this article, I’ll also answer your top questions about mini peach pies, so you can bake with confidence and savor every bite.
Table of Contents
Mini Peach Pies
- Total Time: 1 hour 5 mins
- Yield: 4 mini pies
Description
These mini peach pies feature a buttery, flaky crust wrapped around a luscious, cinnamon-scented peach filling. Each hand pie is the perfect portion for sharing or enjoying solo—a summer-inspired dessert you can make any time of year!
Ingredients
- 1 and 1/4 cups all-purpose flour (150 g)
- 3 tablespoons caster sugar
- 1/4 teaspoon salt (if using unsalted butter)
- 1/2 cup cold butter, cubed (115 g)
- 1–2 tablespoons ice cold water
- 4 ripe, medium-sized peaches
- 2 tablespoons brown sugar
- Pinch of cinnamon powder
- 1/2 teaspoon cornflour/cornstarch + 1 tablespoon water
- 2 tablespoons cream + 1 teaspoon water
- 2 tablespoons granulated sugar
Instructions
In a large bowl, combine flour, sugar, and salt. Add cold butter and rub it into the flour with your fingertips until it looks like coarse crumbs.
Sprinkle in cold water, one tablespoon at a time, and mix just until the dough comes together. Shape into a square, wrap, and chill for one hour.
Meanwhile, peel, pit, and chop the peaches. Add to a saucepan with brown sugar and cinnamon. Cook, stirring, until the peaches release juice.
Mix cornflour with water to make a slurry. Stir into the simmering peaches. Cook until thickened, then cool to room temperature. Chill until needed.
Roll dough into a 12×8-inch rectangle on a floured surface. Cut into 8 rectangles. If soft, chill on a tray for 10 minutes.
Lay 4 rectangles on a baking sheet. Spoon peach filling in the center, leaving a border. Top with remaining rectangles. Press edges to seal; crimp with a fork.
Chill assembled pies for 10–15 minutes. Meanwhile, heat oven to 170°C (340°F).
Cut small slits in the tops for steam. Brush with cream mixture, sprinkle with sugar.
Bake for 25–30 minutes, until golden and bubbling. Cool on tray 10 minutes, then on rack for 15 minutes. Enjoy!
Notes
Best served day one, but keep well in the fridge for 4–5 days or freeze for up to a month. Warm before eating for a just-baked texture.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Story & Why Mini Peach Pies Are So Special
Nothing takes me back to my small-town kitchen like the smell of warm peaches and pastry baking in the oven. Growing up, my mom and I made pies all summer, but these mini peach pies were always my favorite. They’re nostalgic, a little rustic, and totally irresistible with their flaky crust and jammy, cinnamon-scented peaches.
Making mini peach pies is about more than just dessert—it’s about creating memories and sharing bites of joy with the people you love. I remember those long, golden afternoons, my hands dusted with flour, the kitchen buzzing with anticipation. We’d press the dough together, laughing when peach filling inevitably bubbled out the sides, and sneak extra sugar on top for crunch.
What makes mini peach pies so special? For starters, they’re perfectly portioned. Each hand pie is buttery, crisp, and never soggy—if you follow a few simple steps, you’ll avoid the classic pitfalls like mushy bottoms or bland filling. I love using ripe, juicy peaches at the peak of summer, but canned peaches work too if you want a taste of sunshine in the colder months. Plus, making individual pies means everyone gets their own little treat (no sharing required!), and they travel beautifully to picnics, potlucks, or backyard barbecues.
The real secret to mini peach pies lies in two things: a super-flaky crust and a filling that thickens just enough to hold together but still bursts with flavor. My recipe uses a touch of cinnamon, a dash of brown sugar, and just enough cornstarch to keep everything jammy—not runny. For a little extra crunch and that irresistible golden sparkle, brushing the tops with cream and a sprinkle of sugar before baking is essential.
Mastering Ingredients for Perfect Mini Peach Pies
Choosing the right ingredients is the foundation of amazing mini peach pies. Let’s start with the crust. I’m convinced that a truly buttery, flaky crust is what sets a great pie apart. When it comes to the crust, using really cold butter is your best friend for making it beautifully flaky. You’ll want to cut the butter into the flour until you see uneven, pea-sized pieces—those will melt in the oven and create all those luscious layers. Before you start rolling, let your dough rest in the fridge for a bit. This resting time makes it much easier to handle and helps lock in those beautiful layers, so your crust comes out extra crisp and delicious.. This helps the butter firm up again, which makes the crust easier to handle and gives you that classic, crisp bite. If sticky dough ever gets in your way, try rolling it out between two pieces of plastic wrap or on a floured silicone mat. This simple trick keeps the mess to a minimum and helps your dough rectangles keep their clean edges.
Now for the filling—fresh, ripe peaches are always best when they’re in season, but you can absolutely use canned peaches in a pinch. Just drain them well and pat them dry so your mini peach pies don’t get soggy. A touch of brown sugar adds depth and warmth, while cinnamon brings a subtle, cozy flavor that makes every bite feel special. The key to a jammy, not watery, filling is mixing in just the right amount of cornstarch or cornflour, whisked with a bit of water before stirring into the simmering fruit. This thickens everything up, giving you a spoonable, luscious peach mixture that won’t leak all over your crust.
Using these tips, you’ll achieve the signature golden finish. For that irresistible color and crispness, lightly brush each pie with a mixture of cream and water, then sprinkle sugar over the top before baking. This not only gives each mini peach pie a shimmery, crunchy crust but also seals in moisture and flavor for the perfect bite every time.
Shaping, Filling, and Baking Mini Peach Pies
Now comes the fun part—turning that buttery dough and fragrant peach filling into adorable mini peach pies. When it’s time to assemble your mini peach pies, you’ll want to work with dough that’s still cold and easy to handle. When you’re ready to put your mini peach pies together, make sure your dough is still cold to the touch. Set your dough onto a surface with a light dusting of flour and use a rolling pin to shape it into a rectangle, roughly 12 by 8 inches in size. Try to keep the thickness even across the whole sheet so each pie bakes up perfectly. With a sharp knife or pizza cutter, portion the dough into eight pieces, leaving them in place on the surface to help maintain their shape.. Using a sharp knife or pizza cutter, divide the dough into eight equal pieces, but keep them all on your work surface to help them stay neat and hold their shape. If you notice the dough getting too soft, place the entire sheet on a tray and set it in the freezer for a few minutes—this step makes transferring and shaping much easier.
Next, transfer half of the dough rectangles onto a parchment-lined baking sheet, spacing them apart. Spoon a generous amount of peach filling into the center of each base, making sure to leave a border along the edges. Carefully place the remaining rectangles over the top of each filled piece. Gently press around the edges to seal, then use a fork to crimp all the way around, which not only seals in the filling but also gives each mini pie a charming, homemade look. And don’t stress if a bit of peach mixture peeks out—those caramelized edges add extra flavor and character.
Before baking, it’s essential to let the assembled pies chill again for 10–15 minutes in the fridge. This step keeps the crust extra flaky and helps prevent spreading in the ovenWhile the pies are chilling, set your oven to 170°C so it’s ready when you are. Once the pies are firm and cold, use a sharp knife to create two short vents on top of each one—this lets the steam escape and prevents soggy crusts.. Brush the tops and edges with the cream-and-water mixture, then sprinkle with a bit of granulated sugar. This gives the pies their gorgeous golden color and a satisfying crunch.
While the pies bake for 25 to 30 minutes, you’ll notice the edges turn deep golden brown and the filling bubbling through the slits—a sure sign they’re ready. If you want a deeper color on top, turn on the broil for a few minutes, but keep a close eye to avoid burning. Let your mini peach pies cool for 10 minutes on the tray, then move them to a wire rack. The crust will crisp up beautifully as they cool, making each bite delightfully crunchy.
Serving, Storing, and Your Peach Pie Questions Answered
Once your mini peach pies are baked to a deep golden brown and the filling is bubbling through the vents, let them rest on the tray for about ten minutes. This gives the crust time to set, so every bite is flaky and the peach filling stays put. Transfer the pies to a cooling rack and let them rest for another fifteen minutes. This helps air circulate around each one and keeps the bottoms perfectly crisp. If you can wait that long, you’ll be rewarded with the best texture—a crisp exterior and a warm, jammy center. These little pies make a lovely finish to any summer meal, and they’re just as welcome for a special breakfast or packed in a lunchbox. For a little extra indulgence, add a scoop of vanilla ice cream or a swirl of whipped cream on the side.
Mini peach pies are at their crispiest the day you bake them, but they hold up beautifully for a few days if stored correctly. Once cooled, tuck them into an airtight container and refrigerate for up to five days. You can also freeze them for a few weeks; just let them come to room temperature before serving, or warm them in a low oven for that fresh-baked feel. The convenience of mini pies makes them perfect for meal prep, quick treats, or sharing with friends—no slicing required.
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How do you keep peach pie from getting soggy?
To avoid soggy bottoms, make sure your filling is thickened before assembling. Simmer peaches with a bit of cornstarch until the mixture is jammy, not runny. Always chill your dough before baking, and cut steam vents in the top crust so excess moisture can escape. You can also brush the bottom crust lightly with egg white to create a moisture barrier.
Is there a difference between peach cobbler and peach pie?
Yes—while both are classic peach desserts, peach pie uses a pastry crust to enclose the fruit, giving you a flaky shell. Cobbler, on the other hand, has a biscuit or cake-like topping spooned over the fruit. Pies are typically sliceable and portable, while cobbler is served warm in a dish.
How to adjust baking time for mini pies?
Mini pies bake faster than a traditional full-sized pie. Check for golden-brown crust and bubbling filling at about 25 minutes. If the tops aren’t browning as much as you’d like, you can move them to a higher oven rack or use the broiler for a minute or two—just watch closely to prevent burning.
Can I use canned peaches for peach pie?
Absolutely! If using canned peaches, drain them thoroughly and pat dry before using. You may need to adjust the sugar if your canned peaches are packed in syrup. The key is to make sure the filling isn’t too watery, so simmer a few minutes longer with the cornstarch mixture if needed.
What is the best thickener for peach pie?
Cornstarch is a reliable thickener for peach pie because it dissolves easily and gives the filling a clear, glossy look. Some bakers also use tapioca starch or flour, but cornstarch gives the best jammy consistency without making the filling cloudy.
How to keep the bottom crust of a pie from getting soggy?
Besides thickening your filling and adding steam vents, you can brush the bottom crust with egg white or a thin layer of melted butter before filling. Baking the pies on a hot baking sheet can also help set the bottom crust quickly for a crisp, sturdy base.
Conclusion
There’s nothing quite like homemade mini peach pies—each bite brings you flaky pastry and bursts of warm, spiced peaches. Whether you use peak-season fruit or grab a can from the pantry, these hand pies come together easily and always impress. With a golden crust, a thick, sweet filling, and a few easy tricks, you’ll be serving up bakery-style results from your own kitchen. Here’s to making new traditions in your kitchen and savoring every bite of these homemade mini peach pies.
