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Individual Peaches and Cream Mini Pies

Delightful mini pies filled with juicy peaches and creamy filling, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 batch pie crust (store-bought or homemade)
For the filling
  • 2 cups fresh peaches, peeled and sliced Use ripe peaches for maximum flavor.
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup heavy cream Can be substituted with milk and whipped topping.
  • 1 tablespoon cornstarch
  • a pinch salt

Method
 

Preparation
  1. Start by rolling out the pie crust and cutting it into circles that fit your mini pie tin or muffin tin.
  2. Preheat your oven to 375°F (190°C).
Assembly
  1. Gently press each circle of dough into the tin, creating a small 'well' for the peach filling.
  2. In a bowl, combine the sliced peaches, sugar, vanilla extract, and almond extract (if using). Mix until peaches are well-coated.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the cornstarch and mix until combined.
  4. Spoon the peach mixture into each crust, then top each with a dollop of the whipped cream mixture.
Baking
  1. Place in the preheated oven and bake for 20–25 minutes or until the crust is golden and the peaches are bubbly.
  2. Allow the pies to cool before carefully removing them from the tin.
  3. Serve them warm or chilled.

Notes

To enhance flavor, choose ripe peaches. Ensure not to overfill the pies. Cover crust edges with aluminum foil if they brown too quickly while baking. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.