These Peaches and Cream Mini Pies are a great dessert to celebrate summer! Bright and sweet peaches sit on a pillow of vanilla cream, and tender and buttery pie crust bring these mini pies together. The single-serve peach pies are easy to transport and great for a backyard BBQ or summer picnic!
Table of contents
Mini Peach Pies, Mighty Peach Flavor!
- Bright Peach Flavor – Fresh peaches are the way to go with this dessert. Peaches provide a vibrant and sweet flavor that is reminiscent of summer.
- Silky Vanilla Cream – Think homemade vanilla pudding but much creamier. Because we use only heavy cream, the vanilla cream is simply luxurious.
- Flaky Butter Crust – My pie crust is always all butter. I prefer a flaky pie crust and the butter makes sure this happens. The same pie crust I use in my cherry galette and caramel corn apple galette.
If you like the sound of these mini peach pies, check out my peach and custard Kuchen pastries, or the peach mini clafoutis for the peaches and cream flavor. Or, the monkey bread peach muffins and white peach gluten free cobbler for the peach plus tender pastry combo!
Ingredient Notes
- Fresh Peaches – I always recommend fresh fruit, especially in season. Frozen can work but will be very soft. Thaw and blot to remove extra moisture.
- Lemon Juice – The lemon juice brightens the flavor of the peaches.
- Light Brown Sugar – I chose light brown sugar for these mini pies to give a deeper flavor that pairs well with the peaches. Granulated white sugar can be substituted.
- All-Purpose Flour – Try my gluten free pie dough recipe to make the mini pies gluten free!
- Unsalted Butter – I prefer unsalted butter since we add salt.
- White Vinegar – The vinegar helps to with the tender and flaky pie crust.
- Salt – Salt is key to balancing and enhancing flavors
- Heavy Cream – For the silky smooth custard filling, we use heavy cream.
- Egg Yolk – This will make the custard filling smooth and silky. Reserve the white to brush on the crust, or make a batch of flourless toasted coconut macaroons!
- Corn Starch – This will thicken the custard. Tapioca or arrowroot flour can be substituted.
- Vanilla – For another layer of flavor in the custard filling!
Helpful Mini Pie Tips
- Make the Vanilla Cream first – Or even the night before. This way it has time to cool and thicken.
- Use fresh peaches – Again, when in season, use fresh! Frozen peaches may work, but I would caution they may turn too mushy when baked.
- Slice the peaches thin – Because these are mini pies, we want to make sure we can fit the peach slices in the dough.
- Reserve the peach juices – I like to use the fruit juices to brush over the tops of the peaches before and after baking.
- Use cold, cold butter – Cold butter is what makes pie crust flaky. As the dough bakes, the cold butter releases steam which leads to flaky, tender layers of pie dough. The colder the butter, the better.
- Go rustic or refined – When crimping the edges of the mini pies, you can get super perfect with your edges. Or, do not worry about it and go a little more rustic. And I will be the first to admit, I am more of a rustic pie-edge person!
- Brush the edges of the pies – if you want! – You will have an extra egg white, so why not use it to create golden edges on your pies? The egg white will also help the sugar adhere – if you choose to sprinkle the edges.
Recipe FAQ
Can I use frozen peaches in the pie?
I recommend fresh for flavor and texture. However, frozen can work if they are thawed and blotted of extra moisture.
Can I use shortening in the pie dough?
I have never tried making a pie dough with shortening. I know a lot of bakers prefer it to make a soft and tender dough. My preference is a light and flaky, and buttery, pie crust. I would recommend searching for a shortening pie crust recipe that appeals to you.
Why do you recommend reserving the peach juice?
I like to brush the juice on top of the peaches before and after baking the mini pies. Brushing the juices on the peaches after the pies are baked makes the peaches glisten.
How should I store leftover mini peach pies?
If you have leftovers, I recommend storing them covered in the refrigerator because of the vanilla cream. Then let come to room temperature before serving.
You Should Also Try These Pies Made For Two
Recipe
Peaches and Cream Mini Pies
These Peaches and Cream Mini Pies are a great dessert to celebrate summer! Bright and sweet peaches sit on a pillow of vanilla cream, and tender and buttery pie crust bring these mini pies together. The single-serve peach pies are easy to transport and great for a backyard BBQ or summer picnic!
INGREDIENTS
Vanilla Cream
- 1 large egg yolk
- 1/2 cup heavy cream
- 2 tablespoons light brown sugar (or sweetener of choice)
- 1 ½ teaspoons corn starch
- 1/2 teaspoon vanilla extract
- 1 ½ teaspoons unsalted butter
Pie Crust
- 1 cup all-purpose flour
- 1 tablespoon light brown sugar (or sweetener of choice)
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 2 to 4 tablespoons ice water
- 1/4 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!
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RECIPE 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
Calories: 478kcal | Carbohydrates: 46g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 318mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1315IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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