Mini Peach Pies Recipe – Sweet Summer Treats in Every Bite

I just have to start by saying thank you. Whether you’re a longtime reader or it’s your very first visit here, welcome. Your presence means everything to me. Truly, your visits, comments, and shared photos bring so much joy to this space. And today, I’m especially excited because I get to share a recipe that’s as charming as it is delicious—mini peach pies. This recipe has become a go-to favorite in my kitchen, especially during peach season when ripe fruit practically begs to be turned into something warm and sweet. These individual-sized pies are packed with juicy peach filling and nestled inside a buttery cinnamon crust.

They’re quick, cozy, and completely irresistible. Even better? They only take around 30 minutes from start to finish. And yes, you can make them using canned peaches if that’s what you have on hand. Talk about easy.

Why You’ll Love This Mini Peach Pies Recipe

This recipe is all about simplicity and satisfaction. Whether you’re baking for a small gathering, prepping something cute for brunch, or just treating yourself on a quiet weekend, these mini pies are everything you want in a quick dessert. Let’s talk about why they’re so beloved in my kitchen and beyond.

First, they’re incredibly easy to make. Thanks to refrigerated cinnamon roll dough, there’s no need to make crust from scratch. No flour dusting, no chilling dough—none of it. Just open, flatten, and press. That shortcut alone makes these pies perfect for novice bakers or anyone who wants dessert on the table without too much fuss.

Secondly, the portion control is built in. Each person gets their own adorable pie, which makes serving easier and cuter. You can even wrap them individually for picnics or gifts. Kids love them. Adults sneak back for seconds. They’re that kind of dessert.

Third, the flavor. You’ve got soft, spiced peaches that get warm and syrupy in the oven, cradled by a buttery crust that has cinnamon swirled right in. If comfort food had a scent, this would be it. Add a drizzle of icing on top, maybe a dusting of powdered sugar, and you’re looking at bakery-level charm with pantry-level effort.

And lastly, flexibility. I’ve made these with fresh, canned, and even frozen peaches. You can swap the fruit, tweak the spices, or dress them up with toppings. There are no rules here—just delicious results.

What Do These Mini Peach Pies Taste Like?

Think of the cozy familiarity of a homemade peach cobbler, combined with the rich indulgence of a cinnamon roll. The crust is buttery and just sweet enough, with warm notes of cinnamon throughout. The peach filling is juicy and syrupy, flavored with vanilla and a touch of lemon to brighten it all up. There’s a bit of brown sugar in the mix for depth and a subtle caramel finish.

And then there’s that final touch—the icing drizzle that ties everything together with a creamy sweetness. The result is a perfect balance of textures and flavors: crisp edges, soft centers, sweet fruit, and warm spice. If you’re lucky enough to snag one while it’s still slightly warm, the experience is downright heavenly.

Benefits of Making Mini Peach Pies

These little pies aren’t just adorable—they’re packed with practical benefits too:

• Time-saving: From start to finish, you’re looking at less than 30 minutes. Perfect for last-minute guests or spontaneous sweet cravings.
• Kid-friendly: From flattening the dough to spooning the filling, little hands can help with almost every step.
• Customizable: You can change the fruit, the spices, or the toppings to match your cravings or the season.
• Minimal cleanup: All you need is a mixing bowl and a muffin tin. No rolling pins, no mess.
• Make-ahead friendly: They store and reheat beautifully, so you can make a batch today and enjoy them all week.

Ingredients You’ll Need (Makes 6 Mini Pies)

For the Crust:

• 1 can refrigerated cinnamon roll dough (with icing packet included)
• Nonstick spray or butter (to grease the muffin tin)

Note: If you don’t have cinnamon roll dough on hand, you can substitute pre-made pie crust or biscuit dough. Just sprinkle with a cinnamon sugar blend to mimic the flavor of the original.

For the Peach Filling:

• 2 ripe peaches, peeled and diced (or 1 cup canned peaches, drained and chopped)
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice

Optional Topping:

• The icing packet from the cinnamon roll dough
• Powdered sugar for a dusting
• Additional cinnamon or chopped nuts for garnish

Kitchen Tools You’ll Need

To make this recipe, you’ll want to have the following tools ready:

• Standard 6-cup muffin tin or mini tart pans
• Nonstick spray or butter for greasing
• Small mixing bowl
• Spoon or silicone spatula
• Wire rack for cooling
• Pastry brush (optional, for icing or butter)

Ingredient Additions and Substitutions

This recipe is super flexible, so feel free to get creative. Here are some favorite substitutions and add-ons:

• Fruit Variations: Swap out peaches for nectarines, plums, apples, or berries. Mixed fruit combinations work great too.
• Add some crunch: Add a spoonful of chopped pecans or walnuts into the filling.
• Spice it up: Try nutmeg, cardamom, or even pumpkin spice for a seasonal twist.
• Boost the filling: Mix in a tablespoon of cream cheese or mascarpone for a creamier, cheesecake-style center.
• Citrus swap: Use orange zest instead of lemon juice for a slightly different brightness.

Step-by-Step Instructions: How to Make Mini Peach Pies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a six-cup muffin tin using nonstick spray or butter. This will help ensure the pies release cleanly after baking.

Step 2: Prepare the Cinnamon Crusts

Open the can of cinnamon roll dough. Unroll each piece and flatten into a round about 3 to 4 inches wide. You can do this with your hands or the bottom of a glass.

Gently press each round into the bottom and up the sides of the muffin tin cups, forming small pie crusts. Don’t worry if they’re not perfectly even—rustic is part of their charm.

Step 3: Mix the Peach Filling

In a small bowl, combine the diced peaches, brown sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir until everything is well coated and the mixture starts to look glossy and syrupy.

Step 4: Fill the Crusts

Spoon the peach filling into the prepared dough cups. Aim for about two spoonfuls per pie, but avoid overfilling. You want to leave a little space at the top so the filling doesn’t bubble over while baking.

Step 5: Bake

Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the crusts are golden brown and the filling is bubbling. Start checking around the 15-minute mark.

Once done, remove the tin from the oven and allow the pies to cool for about 5 minutes in the pan.

Step 6: Cool and Drizzle

Carefully lift each pie out of the muffin tin and transfer to a wire rack. Warm the icing packet slightly (you can place it in a bowl of warm water for a few minutes), then drizzle over each mini pie.

If desired, dust with powdered sugar or add an extra sprinkle of cinnamon. Serve warm or at room temperature.

What to Serve with Mini Peach Pies

These pies are delightful on their own, but they also play well with others. Here are a few serving suggestions to elevate the experience:

• A scoop of vanilla bean ice cream melting slowly over a warm pie
• A dollop of freshly whipped cream with a dash of cinnamon
• Paired with coffee or chai tea for an afternoon treat
• Alongside a fresh fruit salad for brunch
• Drizzled with caramel sauce for extra indulgence

Tips for Success

• Flatten dough evenly: This ensures an even bake and helps the crust hold its shape.
• Chill your filling if making ahead: Letting the filling sit in the fridge for 20 minutes can help the cornstarch thicken and deepen the flavor.
• Don’t overbake: Cinnamon roll dough can dry out quickly, so pull the pies once the edges are golden and the centers are bubbly.
• Use silicone liners: If you’re worried about sticking, line your muffin tin with silicone liners for easy removal.

Storage Instructions

• Refrigerate: Store leftover pies in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 15–20 seconds or in a low oven.
• Freeze: Wrap fully cooled pies tightly in plastic wrap and store in a freezer-safe bag or container for up to 1 month. Thaw at room temperature and warm before serving.
• Make-ahead tip: You can prep the peach filling the night before and refrigerate until ready to use.

Frequently Asked Questions

Can I use canned peaches?

Yes! Just make sure to drain them well and pat dry to remove excess syrup before dicing and using in the filling.

Can I make these gluten-free?

Absolutely. Use a gluten-free cinnamon roll dough or a gluten-free pie crust as the base, and check that your other ingredients are certified gluten-free.

Do I need to peel the peaches?

If you’re using fresh peaches, peeling is optional but recommended for a smoother texture. The skins can sometimes be a bit tough after baking.

Can I reheat these?

Yes. They’re delicious at room temperature, but if you want that just-baked flavor again, a quick zap in the microwave or a few minutes in the toaster oven will do the trick.

Conclusion: Sweet, Simple, and So Worth It

These mini peach pies are the epitome of everything I love in a dessert: simple to make, comforting to eat, and endlessly customizable. Whether you’re hosting a summer barbecue, prepping for brunch, or just looking for a quick weeknight sweet, this recipe has you covered. The flaky cinnamon crust, the juicy peach center, the icing on top—it all works in perfect harmony.

If you’re loving this peachy delight, you might also enjoy these fruit-forward favorites:

• Red, White & Blue Cheesecake Salad
• Strawberry Rhubarb Doughnuts Recipe
• Strawberry Crunch Apples & Cream Cheese Dip

If you give this recipe a try, I would absolutely love to hear from you. Leave a comment, tag me in your photos, or share it with a friend who could use a little homemade comfort today. Let’s keep the baking joy going, one sweet bite at a time.

Nutritional Information (Per Mini Pie – Approximate)

• Calories: 190
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 180mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g

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