Best 2 Mini Peach Pie Recipes

Indulge in the delectable Mini Peach Pie, a delightful handheld pastry that encapsulates the essence of summer's sweet peaches. This recipe collection offers a variety of mouthwatering variations to tantalize your taste buds. From the classic peach pie filling nestled in a flaky crust to innovative takes like Peach Pie Bites with Vanilla Ice Cream and Mini Peach Galettes with Crumb Topping, each recipe promises a unique culinary experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide detailed instructions and helpful tips to ensure perfect results. So, gather your ingredients, preheat the oven, and embark on a delightful journey of peachy perfection with our Mini Peach Pie extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

MINI PEACH PIE

Mini Peach Pie image

Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup sugar
1 tablespoon quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon grated orange zest
1/8 teaspoon salt
Dash ground cloves
3 cups frozen unsweetened sliced peaches, thawed
1 refrigerated pie pastry
1 large egg white, beaten
1 teaspoon coarse sugar
Additional ground cinnamon

Steps:

In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes., Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon., Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 343 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 288mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

MINI BLUEBERRY PEACH PIE

Mini Blueberry Peach Pie image

Provided by Food Network

Categories dessert

Time 2h5m

Yield 20 pies

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/4 cup butter, chilled and cut into small cubes
6 tablespoons ice water
Cooking spray
1 sheet parchment paper cut in circles to fit in bottom of tart shell pan
2 1/2 cups fresh blueberries
1 tablespoon butter
1/4 cup light brown sugar
1 teaspoon lemon juice
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
1 pinch salt
1 pinch freshly ground nutmeg
1 teaspoon cornstarch
1 cup frozen diced peaches, thawed and drained
1 egg plus beaten with 1 tablespoon water, for egg wash

Steps:

To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.
Preheat oven to 350 degrees F.
Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.
To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.
Preheat oven to 350 degrees F.
To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.

Tips:

For a flaky crust, use a food processor to pulse the butter and flour together until the mixture resembles coarse crumbs. Then, add ice water one tablespoon at a time until the dough just comes together.
To prevent the filling from bubbling over, brush the edges of the pie crust with an egg wash before baking.
For a golden brown crust, sprinkle the top of the pie with sugar before baking.
If you don't have time to make your own pie crust, you can use a store-bought crust.
To make the filling ahead of time, simply combine the peaches, sugar, cornstarch, and cinnamon in a bowl and refrigerate for up to 24 hours.
If you like a thicker filling, add more cornstarch to the mixture.
For a sweeter filling, add more sugar to the mixture.
If you want a more tart filling, use less sugar and more lemon juice.
You can use any type of peaches for this recipe, but ripe, juicy peaches will give you the best results.
If you don't have any peaches, you can use other fruits, such as apples, berries, or cherries.

Conclusion:

These mini peach pies are the perfect summer dessert. They're easy to make, delicious, and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give these pies a try. You won't be disappointed!