Skip to Content

Mini Peach Pies

These delicious Mini Peach Pies are packed with peach slices, cinnamon, and nutmeg in a golden brown flakey butter crust.

They are filling and perfect with a scoop of ice cream on top.

This small batch recipe makes just two mini pies for a classic impressive dessert.

a Mini Peach Pie and a fork.
Mini Peach Pies

As an Amazon Associate I may make a small commission if you make a purchase through product links in this post.

How to make Individual Peach Pies:


Preheat the oven to 350 degrees F.


Unroll the pie dough and cut out two 5 inch circles and two 4 inch circles. I used a round dish with a 5 inch diameter to trace around and the top of my ramekin dish which had a 4 inch diameter.

a pie crust with two 5 inch circles cut and two 4 inch circles cut.


Place the two 5 inch circles of dough in the bottoms of two 7 ounce ramekin dishes and press flat to the bottom and sides of the dish. Click for 7 ounce ramekins.

a 5 inch circle of pie crust pressed into a ramekin and 3 other pie crust circles on a cutting board.


In a medium mixing bowl, add the peach slices, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.

a bowl filled with slice peaches, cinnamon, and nutmeg.


Sprinkle in the all purpose flour and stir until everything is well combined.


Pour in the melted butter and stir.

a bowl filled with peach pie filling.


Add the peach mixture to the ramekins, divided evenly.

two ramekins filled with pie crust and peach pie filling.


Top each with a 4 inch pie dough circle and tuck in the edges. You can leave them whole or cut them into strips to make lattice tops.


Cut small slits in the top of each pie crust (unless you made them with a lattice pattern).

two ramekins filled with peach pie filling topped with pie crust.


Brush the crusts with the beaten egg wash.

two mini pies brushed with egg wash.


Place the ramekins on a baking sheet and bake the pies in the oven for 40 – 45 minutes or until done.

two baked mini pies on a baking sheet.


Allow to cool at least 20 minutes before serving.

two individual peach pies and one has a scoop missing.
Individual Peach Pies for Two


Optional – serve topped with ice cream if desired.

You may also enjoy:

two individual peach pies and one has a scoop missing.
Yield: Serves 2

Mini Peach Pies

Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 10 minutes

These delicious Mini Peach Pies are packed with peach slices, cinnamon, and nutmeg in a golden brown flakey butter crust. They are filling and perfect with a scoop of ice cream on top.

Ingredients

  • 1 refrigerated pie dough (store bought)
  • 15 ounce canned sliced peaches (drained) or 2 medium peaches peeled and sliced
  • 1/3 cup granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 cup all purpose flour
  • 1 teaspoon unsalted butter (melted)
  • 1 egg yolk (beaten)
  • Optional – ice cream for topping

Instructions

    1. Preheat the oven to 350 degrees F.
    2. Unroll the pie dough and cut out two 5 inch circles and two 4 inch circles. I used a round dish with a 5 inch diameter to trace around and the top of my ramekin dish which had a 4 inch diameter.
    3. Place the two 5 inch circles of dough in the bottoms of two 7 ounce ramekin dishes and press flat to the bottom and sides of the dish. Click for 7 ounce ramekins.
    4. In a medium mixing bowl, add the peach slices, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
    5. Sprinkle in the all purpose flour and stir until everything is well combined.
    6. Pour in the melted butter and stir.
    7. Add the peach mixture to the ramekins, divided evenly.
    8. Top each with a 4 inch pie dough circle and tuck in the edges.
    9. Cut small slits in the top of each pie crust (unless you made them with a lattice pattern).
    10. Brush the crusts with the beaten egg wash.
    11. Place the ramekins on a baking sheet and bake the pies in the oven for 40 – 45 minutes or until done.
    12. Allow to cool at least 20 minutes before serving.
    13. Optional – serve topped with ice cream if desired.

Notes

  • For the top pieces of pie dough, you can leave them whole or cut them into strips to make lattice tops.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 936Total Fat: 41gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 126mgSodium: 527mgCarbohydrates: 134gFiber: 6gSugar: 65gProtein: 10g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

two individual Peach Pies in ramekin dishes.
Mini Peach Pies for Two
Skip to Recipe