Peach season is almost done so to make it last just a bit longer, I hope these very cute, very easy mini pies are on your baking list. Freeze them to enjoy a few weeks down the line too! The easiest jammy peach filling, scented with cinnamon, tucked into two pieces of buttery pie dough that’s irresistibly crispy around the edges. They’re somehow equally delicious warm, at room temperature or cold from the fridge. Nothing less than magic.

These are based on an older recipe for apple hand pies, but these peach versions are a bit larger because the filling is more saucy and surrounding it with more pie crust seemed like a wise move. I’ve also added a bit more sugar to the dough itself since peaches here in India tend to be a bit of a sweet-sour combo. The sweetness can be adjusted depending on the fruit you’re using.

While they do have the best flaky-crust-juicy-filling contrast when fresh out of the oven, there’s something deeply comforting even after the crust has softened if you’re refrigerating and reheating them. And if you have the time, reheating them in the oven vs microwave will bring back some of the texture contrast too.

They’re not overly sweet, I prefer to let the peach flavour shine and technically don’t need vanilla ice cream but really, when has that ever been a bad idea?

Mini Peach Pies

Buttery, flaky individual pies filled with jammy, cinnamon-scented peaches

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Makes: 4 mini pies

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Ingredients

For the pie crust

1 and 1/4 cups all-purpose flour (150 gms)
3 tbsps caster sugar
1/4 tsp salt, if using unsalted butter
1/2 cup cold butter, cubed (115 gms)
1 to 2 tbsps ice cold water

For the filling

4 ripe, medium-sized peaches
2 tbsps brown sugar
Pinch of cinnamon powder
1/2 tsp cornflour/cornstarch + 1 tbsp water
To finish: 2 tbsps cream + 1 tsp water ; 2 tbsps granulated sugar

Instructions

To make the pie crust, combine the flour, sugar and salt, if using, in a large bowl.
Using your fingertips, rub the cold butter cubes into the flour till the mixture resembles coarse breadcrumbs with a few larger bits of butter scattered through. These bits are what create a flaky dough.
Add 1 tbsp of ice water and bring the dough together, adding a second tablespoon as needed. I used 1.5 tablespoons of water. The dough should be soft but not overly wet.
Form the dough into a ball, place on a large piece of clingfilm and pat into a roughly 4x4 inch square. Wrap tightly and refrigerate for 1 hour. This dough can be chilled or frozen longer but you will need to let it soften at room temperature before it can be rolled.
Meanwhile, make the filling. Peel the peaches, remove the pit and chop them into roughly 1/2 inch chunks. Add the pieces to a saucepan with the brown sugar and cinnamon. Stir often and let the peaches break down and release their juices.
When the mixture starts simmering, mix the cornflour and water together to make a slurry and pour it into the saucepan. Stir again to combine and let it come to a boil, then simmer for a couple of minutes till the liquid thickens.
Transfer to a bowl and let the filling cool at room temperature for 20 minutes where it will thicken further. Then refrigerate until ready to use.
To assemble the pies, unwrap the chilled dough, lightly sprinkle flour on a silicone mat and place the dough on it. Cover it with the same piece of plastic wrap and roll it out into a 12x8 inch rectangle. Slice into 8 rectangles that are 3x4 inches each but don't separate them just yet. Slide the mat onto a baking tray and freeze the dough rectangles for 10 minutes. I find this method easiest to prevent the dough from sticking to the counter while rolling, and to prevent the rectangles from losing their shape. You will have scraps leftover to make a small pie for a baker's treat 🙂
Once the sliced dough is cold again, gently use a metal spatula to take four rectangles off the mat and place them on another lined baking tray, two inches apart. Add about 2 tablespoons of the chilled peach filling in the center of each rectangles. Spread it out just a little, leaving a border, then place a second rectangle on each one (see photos below). Gently seal the edges with your fingers and it's ok if some of the filling oozes out a little. Crimp the edges with a fork to seal each pie properly. Place the pies in the refrigerator for 10 to 15 minutes.
Preheat the oven to 170 C.
Cut two 1-inch slits in the top of each pie for the steam to escape. To finish, mix the cream and water together, then brush over the top of each pie and on the edges, followed by a sprinkling of the granulated sugar.
Bake for 25 to 30 minutes until the edges are golden-brown and you can see the filling bubbling through the slits. The edges will brown faster than the top, so you can turn your oven to the broil setting at 150 C for a deeper colour on the surface as well. Keep a watch on them so they don't burn!
Let the pies cool at room temperature for 10 minutes, then transfer to a wire rack to cool for another 15 minutes. Dig in! These are best on day one in terms of the crispness of the crust but taste delicious even later. Store them in an airtight tin in the fridge for 4 to 5 days and in the freezer for a few weeks. Bring to room temperature before eating, and you can reheat them in the oven or microwave. Happy baking!