Mini Peach Pies

Summer just got a bit sweeter with these Mini Peach Pies! They’re individual pies baked in ramekins with a flaky, butter pie crust bursting with a juicy peach pie filling. Makes two ramekin pies for dessert.

Now that it’s August, we’re deep into fresh peach season in Pittsburgh.

That means lots of peach recipes to make including peach cobbler for two, no bake peach cheesecake, and peach pie filling.

I’ve had my pie filling recipe on the blog since 2013, but in all those years I’ve never actually posted a peach pie recipe.

Until now.

These Mini Peach Pies are bursting with juicy pie filling inside a buttery, flaky homemade small pie crust.

Much like my mini strawberry pies, mini cherry pies and mini apple pies, they’re individual peach pies baked in ramekins so you have a delicious summer dessert for two as well.

On top I garnished with honey whipped cream as honey and peach go well together (as demonstrated with my peach jam without pectin).

And if you’re thinking “But it’s too hot in August for my oven!”, I also tested them in the air fryer as well. Which means you can stay cool and eat your pie too!

Ingredients For Mini Peach Pies

Here’s what you need to make your mini pies with pie crust:

• Flour: Makes a tender crust while keeping the dough from getting too sticky
• Sugar: Helps brown the crust as well as adds some sweetness
• Salt: Brings out the flavor of your crust
• Cold butter: Gives your crust a melt-in-your-mouth quality while also adding flavor
• Cold shortening: Makes the most tender, flaky crust. Shortening doesn’t have flavor, which is why you use it in addition to butter.
• Cold water: Creates steam for flakiness as well as binds the dough together when added to flour
• Peach pie filling: Can you use homemade or canned
• Egg: Egg wash so the crust is golden brown after baking

What baking dish do I need to make this individual peach pie recipe?

To make your mini pies you’ll need two ramekins, which are round ceramic baking dishes with a fluted exterior.

I love using them for individual desserts such as my microwave chocolate chip cookie and brownies for two.

You can buy two 6 ounce ramekins online, at a big box store, or even at a thrift store.

After you make these ramekin pies, check out more of my ramekin dessert recipes.

Don’t have ramekins? You can fit the entire recipe into one 6 inch pie plate follow instructions on making apple hand pies.

How To Make Mini Peach Pies

Here’s how to make your mini peach pie recipe:

Make the pie crust. You can make the dough in the food processor or by hand with a pastry cutter.

Roll one piece of dough into a circle slightly larger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary.

Fill with half of the pie filling.

Roll a second piece of dough into a circle just big enough to cover the top. Cut into strips to make a lattice crust OR place the whole dough on top as a single piece and seal the edges. If covering the whole pie, cut a few slits in the top to let steam escape.

Repeat with your second ramekin. You should now have two individual peach pies.

Place both ramekins onto a cookie sheet. This will catch any spills as well as make it easier to transfer.

Brush tops with egg wash then bake at 350F for 35-40 minutes or until golden brown and bubbly.

Cool at least 15 minutes then serve warm or cool to room temperature.

You can also make them in the air fryer at 350F for 20 minutes or until golden brown on top. That way you don’t have to turn on your oven in the summer!

Do I need an egg wash for mini pies?

I get it. You’re doing some small batch baking and don’t want to waste a whole egg on two individual pies.

However, it’s key to achieving a shiny, golden brown pie crust. Without it, your pies will look anemic.

And since you’ll have leftover egg wash, you can save it and use it to brush other desserts using an egg wash such as peach turnovers.

Or use it to dredge some breaded chicken like I do with my buffalo chicken tacos.

What To Serve With Mini Peach Pies

Although this mini peach pie recipe is delicious on its own, as mentioned earlier you can serve them with honey whipped cream on top.

You can also have fun with flavored whipped cream such as:

• Homemade whipped cream for traditional vanilla
• Chocolate whipped cream for a subtle cocoa pairing
• Maple whipped cream for a touch of sweetness
• Cream cheese whipped cream for some tanginess.
• Peanut butter whipped cream for some nuttiness

In the mood for ice cream? Make some homemade vanilla bean ice cream, peach ice cream, or buttermilk ice cream.

How To Freeze Peach Pie

Whether you’re getting a head start on your pie baking or you’re saving your small pie for the future, you can freeze mini pies using one of two ways:

1. Before Baking: Fully assemble both of your pies then wrap each one in plastic wrap, stick in a freezer bag, and freeze for up to 6 months.
2. After Baking: Let your pies cool completely then wrap in plastic wrap, place in a freezer bag, and freeze for up to 6 months.

How To Bake Frozen Peach Pie

Once you’re ready to bake your frozen ramekin pies, let them thaw overnight in the refrigerator then let them sit out at room temperature while you preheat the oven then bake as directly.

You may need an extra 10-15 minutes if they’re cold when you put them in. Just make sure your pies are golden brown and bubbly when you’re done baking.

More Mini Pie Recipes

If you loved your mini peach pie, then you’ll love these other mini pie recipes:

• Mini Lemon Meringue Pies
• Mini Pumpkin Pies
• Eggless Pumpkin Pie