There’s something undeniably charming about mini desserts, and these Mini Peach Pies are no exception. Each bite-sized treat delivers the perfect balance of flaky crust and sweet, juicy peaches that capture the essence of summer in a handheld package. Whether you’re hosting a dinner party or simply craving something sweet, these little pies are guaranteed to impress.
What makes these mini peach pies so special is their versatility and simplicity. Using fresh peaches when they’re in season (or quality frozen peaches year-round), you can whip up these delightful treats in under an hour. The result is a dessert that feels both nostalgic and elegant at the same time.
Why You’ll Love This
- Perfect portion control – each mini pie is an individual serving, eliminating the need for slicing
- Make-ahead friendly – prepare these pies earlier in the day and bake just before serving
- Customizable sweetness – adjust the sugar to match the natural sweetness of your peaches
- No special equipment needed – standard muffin tins work perfectly for these mini delights
- Great for beginners – easier than making a full pie while still delivering that homemade touch
Ingredients
- 1 can (12.4 oz) cinnamon roll dough with icing (8 count)
- 1 can (21 oz) peach pie filling
Instructions
- Preheat oven to 375°F. Lightly grease 8 muffin tin cups.
- Separate cinnamon rolls and flatten each into a disk. Press into muffin cups to form small pie crusts.
- Spoon peach pie filling into each crust. Cut any large peach pieces smaller if needed.
- Bake 12-15 minutes until dough is golden brown and cooked through.
- Cool slightly, then drizzle with icing from cinnamon roll package. Remove from pan and serve.
Tips & Variations
- For a time-saving shortcut, use canned peaches (drained well) when fresh aren’t available
- Add 1/4 cup of blueberries to the peach mixture for a delightful color contrast and flavor boost
- Create a lattice top instead of a full crust top for an elegant presentation
- Substitute 1/4 teaspoon of almond extract for a subtle flavor enhancement that pairs beautifully with peaches
- For a gluten-free version, use your favorite gluten-free pie crust recipe or store-bought option
- If your peaches are particularly juicy, add an extra tablespoon of cornstarch to prevent soggy bottoms
Serving Suggestions
These mini peach pies are delicious on their own, but they truly shine when served slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm pie and cold topping creates a delightful sensory experience.
For a more decadent presentation, drizzle caramel sauce over the top or dust with powdered sugar just before serving. These mini pies also pair wonderfully with a cup of hot tea or coffee for an afternoon treat.
Notes
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days
- Reheat in a 300°F oven for 5-7 minutes to restore the crust’s crispness
- The pies are done when you can see the filling bubbling through the vents in the top crust
- If the crust edges brown too quickly, cover them with small strips of aluminum foil
FAQs
Can I freeze these mini peach pies?
Yes! Freeze them unbaked on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
Can I use other fruits instead of peaches?
Absolutely! Apples, cherries, or berries work wonderfully with the same basic recipe. Just adjust the sugar depending on the fruit’s natural sweetness.
Do I need to peel the peaches?
Peeling is recommended for the best texture, but it’s not strictly necessary if you’re short on time or prefer the extra texture.
How do I know when the pies are done?
Look for a golden-brown crust and filling that’s bubbling through the vents. If you insert a small knife into the center, it should meet little resistance when the filling is properly cooked.
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