Peaches and Cream Muffin Tin Mini Pies

Four mini peaches and cream pies on a wire cooling rack.

5 from 3 reviews

Peaches and Cream Muffin Tin Mini Pies

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!

Prep Time20

Cook Time30

Chill1

Total Time1 50

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 478kcal

Author: Erin Cernich

Equipment

Ingredients

Vanilla Cream

1 large egg yolk
½ cup heavy whipping cream
2 tablespoons light brown sugar or sweetener of choice
1 ½ teaspoons cornstarch
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 whipping cream, 2 tablespoons light brown sugar, 1 ½ teaspoons cornstarch
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