From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookMini Peach Pies
Mini Peach Pies
Buttery muffin-tin pies filled with bright cinnamon peaches and finished with small lattice tops for crisp edges in every serving.
Prep Time:45 minCook Time:30 minTotal Time:75 minServings:12Difficulty:Medium
These mini peach pies turn a familiar summer dessert into tidy individual servings. A standard muffin tin shapes each pastry into a deep cup, so every pie has crisp sides, a juicy center, and enough structure to lift out cleanly.
Firm-ripe peaches work best because they hold their shape while baking. A small amount of cornstarch thickens the released juices, while lemon, cinnamon, and nutmeg support the fruit without masking its fresh flavor.
The pastry is rolled in two stages: larger rounds line the wells and narrow strips form simple lattice tops. Chilling the assembled pies before baking keeps the butter cold and helps the decorative edges stay defined.
Let the pies cool in the tin before loosening them with a slim spatula. They are easy to plate for a Peach Pie Day dessert spread and can be served at room temperature or gently rewarmed.
Nutrition (per serving)
Calories:342 kcal
Protein:4 g
Carbs:42 g
Fat:18 g
Directions
-
1
Whisk the flour, granulated sugar, and salt in a large bowl. Cut in the cold butter until the mixture contains pea-size pieces, then stir in 6 tablespoons of ice water. Add the final tablespoon only if dry patches remain.
-
2
Divide the dough into two disks, making one slightly larger than the other. Wrap and chill both disks for 30 minutes.
-
3
Peel the peaches if desired, remove the pits, and cut the fruit into 1/2-inch pieces. Toss with the brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg, then let the filling stand for 10 minutes.
-
4
Heat the oven to 400°F and lightly grease a standard 12-cup muffin tin. Roll the larger dough disk to 1/8-inch thickness and cut twelve 4 1/2-inch rounds, rerolling scraps once.
-
5
Press one dough round into each muffin well without stretching it, leaving a narrow rim above the pan. Divide the peach filling among the shells, using about 1/4 cup per pie and leaving excess liquid in the bowl.
-
6
Roll the second dough disk to 1/8-inch thickness and cut it into 1/4-inch strips. Weave or cross four short strips over each pie, trim the ends, and press them against the lower crust to seal.
-
7
Beat the egg with 1 teaspoon of water. Brush the pastry tops, sprinkle with coarse sugar, and chill the assembled pies for 15 minutes.
-
8
Bake for 25 to 30 minutes, until the pastry is deep golden and the filling bubbles at the lattice openings. Cool in the pan for 25 minutes, then loosen the edges with a thin spatula and transfer the pies to a rack.
Ingredients
- All-Purpose Flour:2 1/2 cups
- Granulated Sugar:2 tablespoons
- Fine Sea Salt:1 teaspoon
- Cold Unsalted Butter, Cut Into Small Cubes:1 cup
- Ice Water:7 tablespoons
- Firm-Ripe Peaches:5 pieces
- Light Brown Sugar:1/3 cup
- Cornstarch:2 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Ground Cinnamon:1/2 teaspoon
- Ground Nutmeg:1/8 teaspoon
- Large Egg:1 piece
- Coarse Sugar:1 tablespoon
Tips & Notes
- Choose peaches that yield slightly near the stem but are still firm enough to dice cleanly.
- If the kitchen is warm, refrigerate the dough scraps for 5 minutes before rerolling.
- Store cooled pies covered at room temperature for one day or refrigerate for up to three days.
