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.
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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.
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.
In a medium mixing bowl, add the peach slices, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
Sprinkle in the all-purpose flour and stir until everything is well combined.
Pour in the melted butter and stir.
Add the peach mixture to the ramekins, divide evenly.
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).
Brush the crusts with the beaten egg wash.
Place the ramekins on a baking sheet and bake the pies in the oven for 40 – 45 minutes or until done.
Allow to cool at least 20 minutes before serving.
Optional – serve topped with ice cream if desired.
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Mini Peach Pies
Equipment
Ingredients
- 1 refrigerated pie dough (store bought)
- 15 ounce canned sliced peaches drained (or 2 medium peaches peeled and sliced)
- ⅓ cup granulated sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ⅛ cup all purpose flour
- 1 teaspoon unsalted butter (melted)
- 1 egg yolk (beaten)
- Optional – serve topped with vanilla ice cream
Instructions
- 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.
- 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.
- In a medium mixing bowl, add the peach slices, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
- Sprinkle in the all purpose flour and stir until everything is well combined.
- Pour in the melted butter and stir.
- Add the peach mixture to the ramekins, divided evenly.
- Top each with a 4 inch pie dough circle and tuck in the edges.
- Cut small slits in the top of each pie crust (unless you made them with a lattice pattern).
- Brush the crusts with the beaten egg wash.
- Place the ramekins on a baking sheet and bake the pies in the oven for 40 – 45 minutes or until done.
- Allow to cool at least 20 minutes before serving.
- Optional – serve topped with ice cream if desired.
Video
Notes
- For the top pieces of pie dough, you can leave them whole or cut them into strips to make lattice tops.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Lee
Thursday 7th of July 2022
Can you freeze these? Either baked or pre-baked? Prefer to freeze pre-bake. Thanks
Zona
Friday 8th of July 2022
Hi Lee, to freeze unbaked pies, wrap pies tightly or place in a plastic freezer bag. Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months. When you're ready to bake, unwrap and carefully cut slits in the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.