The perfect summer dessert.

Here, learn how to make, serve, and store these handheld desserts.

Why Make Mini Peach Pies?

Individual Peach Pies served on a plate with vanilla ice cream

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Plus, al fresco dining doesn’t always lend itself to slicing and serving up dripping pieces.

Enter these individual peach pies, which are more like tinypeach galettes.

Individual Peach Pies Ingredients

All the ingredients for peach pie are use din these mini versions.

Marinated sliced peaches in a glass bowl

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

We love adding a scoop ofvanilla ice creamor a dollop of whipped cream on top.

Then, transfer them to a zip-top bag for more efficient storage.

When you’re ready to enjoy them, thaw completely at room temperature.

Round, individual, uncooked pie crusts fitted into a muffin pan

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Ingredients

5medium (5 oz.

each) peaches, unpeeled and thinly sliced (about 3 cups)

1/2cup packed light brown sugar

2Tbsp.

fresh lemon juice (from 1 small lemon)

1/2tsp.

peach pie filling in mini dough cups

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

kosher salt

Baking spray with flour

1(14.1-oz.)

refrigerated piecrusts (such as Pillsbury)

All-purpose flour, for work surface

1large egg

1Tbsp.

granulated sugar

Directions

Prepare peaches:

Preheat oven to 375F.

Uncooked, individual peach pies sprinkled with powdered sugar

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Prepare crusts:

Generously coat 8 wells of a 12-cup muffin tray with baking spray.

Place 1 piecrust on a lightly floured work surface, and roll into a 13-inch round.

Cut dough into 3 (6-inch) rounds using a 6-inch round cutter.

Baked individual peach pies

Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

Reroll dough scraps once, and cut out 1 more round.

(Discard any remaining dough scraps.)

Repeat procedure with the remaining piecrust to make a total of 8 (6-inch) dough rounds.

Fit each dough round into 1 well of prepared muffin tray, leaving about 1/2-inch of dough overhang.

Add filling to crusts:

Spoon about 1/2 cup peach mixture into each dough-lined muffin well.

Fold dough edges up and over filling.

(Dough will only partially cover filling).

Whisk together egg and water in a small bowl.

Lightly brush dough with egg mixture, and sprinkle evenly with granulated sugar.

Remove from oven, and let cool in muffin tray on a wire rack for 15 minutes.

Serve warm, or let cool to room temperature, about 30 minutes.

Frequently Asked Questions

It’s up to you really.