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–+ servings
mini peach pies with a top and bottom crust
Print Recipe

How to Make a Spectacular Peach Pie

Follow our foolproof mini peach pie recipe to achieve a luscious, tender filling encased in a buttery crust. Get ready to impress your friends and family with this irresistible dessert!
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: peach, pie
Servings: 4 people
Calories: 450kcal
Cost: $15

Ingredients

  • 8-10 peaches
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 2 tbsp fresh lemon juice
  • 1 Pillsbury Pie Crust

Instructions

  • First, parboil the peaches and remove the skin
  • Combine peeled peaches, sugar, flour, cinnamon, nutmeg, vanilla extract, salt and lemon juice in a bowl. Set aside.
  • Roll out dough and cut into 5" circles with a biscuit cutter
  • Place dough rounds upside down on a floured muffin tin to create a mini pie bottom
    placing pie dough rounds on an upside down muffin tin to create mini pie crusts
  • Poke holes with a fork
  • Bake according to package directions
  • Carefully remove mini pie crusts. Flip muffin tin and spray 4 spaces with cooking spray. Place pie crust inside the muffin moulds.
    mini pie crusts made on an upside muffin tin
  • Fill each mini pie crust with peach filling
  • Top with pie crust
    Mini peach pies topped with a lattice crust
  • Bake at 375 for 30-40 minutes

Nutrition

Calories: 450kcal | Carbohydrates: 83g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 223mg | Potassium: 429mg | Fiber: 6g | Sugar: 50g | Vitamin A: 981IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 3mg