The Easiest Two-Ingredient Mini Peach Pies Recipe Ever

Whipping up delightful two-ingredient mini peach pies couldn’t be easier for dessert enthusiasts craving something sweet.

Minimal ingredients mean maximum flavor in these adorable handheld treats.

Convenience meets deliciousness with this surprisingly simple recipe that requires just two components.

Pastry lovers will appreciate how quickly these miniature pies come together.

Peaches provide natural sweetness and a burst of summer freshness to each bite-sized morsel.

Anyone seeking a quick dessert solution can master this effortless technique in minutes.

You’ll be amazed how such a simple combination creates such an impressive and delectable result.

Why You’ll Love Mini Peach Pies

• Crack the Simplicity Code: Only two ingredients create a magical dessert that transforms basic components into a mouthwatering treat.
• Master Quick Baking: Minimal preparation steps and straightforward technique make these mini peach pies perfect for bakers of all skill levels.
• Celebrate Versatile Dessert: Adaptable for family gatherings, picnics, potlucks, or casual weekend sweet cravings with minimal kitchen fuss.
• Enjoy Customizable Charm: Easy to personalize with additional spices like nutmeg or a sprinkle of vanilla, allowing creative culinary expression without complicated modifications.

Ingredients For Mini Peach Pies

• Peaches: Fresh and ripe peaches that provide the core sweet and juicy flavor for the mini pies.
• Granulated Sugar: Sweetens the peaches and helps release their natural juices.

• Refrigerated Pie Crust: Convenient and ready-to-use pastry that creates a flaky base for the mini pies.

• Butter, Powdered Sugar, Ground Cinnamon: These ingredients add golden color, extra sweetness, and warm spice to complete the mini pies.

How To Make Mini Peach Pies With Ease

Step 1: Prepare Baking Space

Warm up your oven to 375°F and lightly grease each cavity of a muffin tin with cooking spray or butter to prevent sticking.

Step 2: Create Peach Filling

• Fresh diced peaches
• Granulated sugar

Gently stir the ingredients and let them rest for 10 minutes to allow the natural peach juices to develop a delicious syrupy texture.

Step 3: Shape Pie Crusts

Unroll the refrigerated pie crust on a clean surface. Use a round cookie cutter or drinking glass to cut out circular shapes slightly larger than the muffin tin wells.

Step 4: Form Pie Shells

Press each pie crust circle into the muffin tin, creating small cup-shaped shells with a slight overhang around the edges. Make sure the crust is smoothly fitted into each cavity.

Step 5: Fill Pie Shells

Spoon the macerated peach mixture into each pie crust, filling them about 3/4 full to prevent overflow during baking and ensure a perfect filling-to-crust ratio.

Step 6: Create Rustic Tops

Gently fold the excess pie crust edges over the top of the filling, giving each mini pie a charming, homemade appearance with partially covered tops.

Step 7: Prepare for Baking

Brush the exposed pie crust edges with melted butter to help achieve a beautiful golden and crispy finish.

Step 8: Bake Mini Pies

Place the muffin tin in the preheated oven and bake for 18-22 minutes. Look for a delicate golden brown crust and bubbling peach filling as signs of perfect doneness.

Step 9: Cool and Rest

Remove the muffin tin from the oven and let the mini pies cool in the tin for 10 minutes. This helps them set and makes removal easier.

Step 10: Serve and Garnish

Carefully transfer the pies to a cooling rack. Dust the tops with a delightful mixture of powdered sugar and ground cinnamon just before serving for an extra touch of sweetness.

Helpful Tips For Two-Ingredient Mini Peach Pies

• Prevent Soggy Bottoms: Let peaches sit with sugar to release excess liquid, ensuring a crisp crust that won't become mushy during baking.
• Maximize Flavor Depth: Enhance the peach filling by adding a pinch of ground nutmeg or a splash of vanilla extract for a more complex taste profile.
• Master Perfect Crust Edges: Use a fork to crimp the pie crust edges gently, creating a decorative seal that prevents filling from leaking and adds visual appeal.
• Adapt for Dietary Needs: Swap regular pie crust with gluten-free alternatives and use coconut sugar for a lower-glycemic option suitable for various dietary restrictions.

Ways To Switch Up Two-Ingredient Mini Peach Pies

• Tropical Peach Paradise: Replace granulated sugar with honey and add shredded coconut to the peach filling for a tropical flavor profile.
• Spiced Peach Perfection: Mix ground ginger and cardamom into the peach mixture, creating a warm and aromatic mini pie experience.
• Berry Fusion Mini Pies: Combine diced peaches with fresh raspberries or blueberries to introduce a tangy berry element to the sweet filling.
• Caramel Crunch Edition: Drizzle caramel sauce over the peach filling before folding the crust and sprinkle chopped pecans on top for added texture.

Tasty Pairings For Two-Ingredient Mini Peach Pies

• Pair Perfectly with Peach Mini Pies
• Sip Creamy Vanilla Latte: Rich, smooth coffee complements the sweet peach filling, balancing the dessert's fruity brightness with warm, comforting notes.
• Serve Cinnamon Whipped Cream: Dollop homemade spiced cream alongside pies, enhancing the cinnamon-sugar undertones and adding luxurious texture.
• Match with Chilled Moscato Wine: Light, sweet white wine echoes the peaches' delicate sweetness, creating a harmonious flavor experience that elevates the mini pies.
• Garnish with Fresh Mint Leaves: Bright, herbal mint provides a refreshing contrast to the rich, buttery pie crust and sweet peach filling.

How To Store Two-Ingredient Mini Peach Pies

• Place cooled mini peach pies in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 3-4 days, maintaining their delicate texture and flavor.
• Wrap individual mini pies tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2 months, ensuring they're well-protected from freezer burn.
• Store completely cooled mini pies on a plate covered with a clean kitchen towel at room temperature for 1-2 days, ideal for short-term enjoyment without refrigeration.

Answers About Two-Ingredient Mini Peach Pies

• Can I use frozen peaches instead of fresh ones?

Yes, you can use frozen peaches. Thaw and drain them completely before mixing with sugar to prevent excess moisture in the pie.

• Do I need any special equipment to make these mini pies?

You’ll just need a standard muffin tin, a round cookie cutter or glass, and basic baking tools like a pastry brush.

• How ripe should the peaches be for this recipe?

Choose peaches that are slightly soft when gently pressed, with a sweet aroma. Overripe peaches might make the filling too mushy.

• Is this recipe suitable for beginners?

Absolutely! With just two ingredients and simple steps, this recipe is perfect for novice bakers wanting to try their hand at making homemade mini pies.

Two-Ingredient Mini Peach Pies Recipe

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4.5 from 37 reviews

• Total Time: 38-42 minutes
• Yield: 8 1x

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Description

Delightful two-ingredient mini peach pies bring Southern charm to dessert tables with minimal effort. Sweet canned peaches nestled in flaky pastry create irresistible individual treats perfect for quick summer gatherings.

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Ingredients

Scale 1x2x3x

Fruit Filling:

• 2 cups fresh peaches, peeled and diced
• 1/4 cup granulated sugar

Pie Crust:

• 1 package refrigerated pie crusts (14.1 oz / 400 g)

Topping/Garnish:

• 2 tbsp powdered sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

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Instructions

1. Preheat the oven to 375°F and prepare a muffin tin by lightly greasing each cavity.
2. Combine diced peaches and granulated sugar in a bowl, gently mixing to create a sweet fruit filling. Let the mixture sit for 10 minutes to release natural juices.
3. Unroll the refrigerated pie crust on a clean surface and use a round cookie cutter or glass to cut out circles slightly larger than the muffin tin wells.
4. Carefully press each pie crust circle into the muffin tin, creating a small cup shape with slight overhang around the edges.
5. Spoon the macerated peach mixture into each pie crust, filling each about 3/4 full to prevent overflow during baking.
6. Fold the excess pie crust edges over the top of the filling, creating a rustic, partially covered mini pie look.
7. Brush the exposed pie crust edges with melted butter to ensure a golden, crisp finish.
8. Bake for 18-22 minutes until the crust turns a delicate golden brown and the peach filling begins to bubble.
9. Remove from the oven and allow the mini pies to cool in the tin for 10 minutes.
10. Carefully transfer the pies to a cooling rack and dust with a mixture of powdered sugar and ground cinnamon before serving.

Notes

• Use super ripe peaches for maximum natural sweetness and juiciness in your mini pies.
• Drain excess liquid from peaches before filling to prevent soggy pie crusts and ensure crisp edges.
• Experiment with adding a pinch of ground ginger or nutmeg to enhance the classic peach flavor profile.
• For a gluten-free version, swap traditional pie crust with almond flour or gluten-free pastry dough.

• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 9 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 10 mg