Peaches and Cream Muffin Tin Mini Pies
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These mini peaches and cream pies may be small, but they are big in flavor! A flaky all-butter pie crust holds fresh sliced peaches and a smooth homemade vanilla cream for the ultimate summer dessert. Made in a muffin tin, the small batch recipe makes 4 of the sweetest hand-held pies, literally bursting with flavor!
The Mighty Peach Gets A Mini Makeover
I mean, really. How cute are these little pies.
You can’t let summer stroll on by without showcasing a peach (or two) recipe, and this peach-loving household is always anxious (excited) when the season hits. And after the success of my peach and cream cheese tarts recipe, I had to dream up another way to show off the summer fruit.
Imagine fresh, juicy peach slices that swim in what can only be described as vanilla pudding. And all this nesting deliciously in the flakiest pie crust. But wait. There’s more.
The pies are constructed in your trusty muffin tin. So not only does this make the most precious pies – but it also makes them pretty easy to assemble. Another creative use of your standard baking pan to make a small batch recipe at work here!
Peaches and cream are (obviously) no strangers around here. My mini peach clafoutis recipe highlights the cream + peach duo. And probably my favorite – the individual peach and custard Kuchen recipe (another hand-held dessert!). So if these mini pies have you thinking what else can I make with that bushel of peaches, I’ve got you covered.
These pies are the quintessential backyard bbq, picnic in the park, and just about every May through July party dessert. At least, that’s when they show up around here! 😉
My Best Peach Pie Tips
- Make the cream first – Or even the night before, so it has time to thicken.
- Fresh peaches are the way to go – Frozen will get too mushy. My opinion.
- Pile on the peaches – No wimpy servings here! The peaches will bake down, so make sure you have a hefty layer.
- Save the juices from the peaches – I tell you in the recipe itself, but the extra peach juice makes a tasty glaze on the baked pies.
- Don’t stress about the pie crust shape – If you’re a perfectionist, then you may want to be super precise with your crimping. Or if you’re like me, keep the shape rustic.
When you hear peaches, do you automatically go to pie?🍑 No? Just me? Let me know in the comments below (and a star rating would be awesome if you tried the recipe!) I’d love to hear what you like to make when it’s peach season!
Peaches and Cream Muffin Tin Mini Pies
Ingredients
Vanilla Cream
- 1 large egg yolk
- ½ cup heavy cream
- 2 tablespoons light brown sugar (or sweetener of choice)
- 1 ½ teaspoons corn starch
- ½ teaspoon vanilla extract
- 1 ½ teaspoons unsalted butter
Pie Crust
- 1 cup all-purpose flour
- 1 tablespoon light brown sugar (or sweetener of choice)
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water
- ¼ teaspoon apple cider vinegar (or white distilled vinegar)
Peach Filling
- 2 fresh peaches, sliced (peeling the peaches is optional)
- 1 teaspoon lemon juice
- 1 tablespoon light brown sugar (or sweetener of choice)
- 2 teaspoons all-purpose flour
- turbinado sugar (optional – for topping pie crust)
Instructions
Vanilla Cream
- In a small saucepan, add the egg yolk, cream, brown sugar and cornstarch. Whisk until the cornstarch and egg yolk are thoroughly incorporated. Turn on the heat to medium.1 large egg yolk, 1/2 cup heavy cream, 2 tablespoons light brown sugar, 1 ½ teaspoons corn starch
- Cook the cream until it thickens and bubbles slightly – about 3 to 5 minutes. Remove the pan from the heat and add the vanilla and butter. Stir until the butter has melted.1/2 teaspoon vanilla extract, 1 ½ teaspoons unsalted butter
- Strain the cream through a fine mesh strainer set over a bowl. Cover with plastic wrap, with the plastic set directly on top of the cream. This keeps a skin from forming. Set aside to cool at room temperature until ready to use. Note – The cream can also be made ahead of time and refrigerated until ready to use.
Pie Crust
- The butter needs to be cold. Before you begin making the dough, cut the butter into cubes and place in the freezer for about 10 to 15 minutes ahead of time.
- In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour.1 cup all-purpose flour, 1 tablespoon light brown sugar, 1/2 teaspoon salt, 6 tablespoons unsalted butter, cold and cut into cubes
- Fill a small liquid measuring cup with ice water – as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar and 2 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note – The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.2 to 4 tablespoons ice water, 1/4 teaspoon apple cider vinegar
- Note – Weather and humidity can impact how much water you need to bring the dough together. You may find that you need more water than the recipe states.
- Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 1 hour.
Peach Filling
- In a small bowl, mix the peach slides, lemon juice, brown sugar, and flour until the peaches are covered. Set aside. Note – You can reserve the juices from the peaches to brush on the peach slices before and baking the pies.2 fresh peaches, sliced, 1 teaspoon lemon juice, 1 tablespoon light brown sugar, 2 teaspoons all-purpose flour
- Bake the Pies – Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Lightly grease 4 muffin cups in the muffin baking pan.
- Remove the chilled dough from the refrigerator and let it come to room temperature for at least 15 minutes. Lightly flour your work surface. Cut the dough disc into 4 equal pieces. Working with one piece at a time, gently shape the dough into a ball, and roll into a 6-inch diameter circle. Press the dough circles into the prepared muffin cups – working the dough so it touches the bottom of the cup, and leaving about a 1/2-inch overhang. Trim off any excess, and crimp the edges of the dough – just as you would a regular pie dough.
- Spoon equal amounts of vanilla cream into each pie cup. Then pile the prepared peach slices on top of the cream. Optional – brush some of the peach juice over the top of the peaches.
- If using, sprinkle the turbinado sugar on the edges of the pie crust. Note – You can also brush the edges of the pie crust with the leftover egg white for a shiny, golden crust.turbinado sugar
- Bake for 30 to 35 minutes, or until the crust is a golden brown and the cream is bubbly. Cool on a wire rack in the pan for 10 minutes. Then carefully lift each pie out of the muffin cups to cool completely on the cooling rack. Top with your favorite whipped cream, ice cream or reserved peach juice, and Enjoy!
Notes
- Serving Size – This small batch recipe is easily doubled.
- Larger Pie – You can make this into a 6-inch pie. Follow all directions as noted. Roll the pie dough roughly to an 8-inch diameter to fit a 6-inch pie dish. The bake time will need to be increased by 10 to 15 minutes.
- Peaches – I prefer fresh peaches for their flavor and texture. Frozen thawed peaches and canned drained peaches can work – just note the texture may be softer.
- Storing – The baked pie can be covered and stored at room temperature for up to 8 hours. Beyond that, I recommend refrigerating.
- Freezing – I don’t recommend freezing the baked pie as the texture of the cream filling will likely be altered and runny when defrosted. You can freeze the pie dough. Wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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