Photo of Mini Peach Pies by WW

Mini Peach Pies

Total Time
1 hr 45 min
25 min
20 min
These easy peach pies are a fun and smartly sized summer dessert. Since fresh peaches are the star of this dessert, it is best prepared at the height of the season when they are at their fragrant and juicy best. They need only a little bit of sugar to heighten their sweetness and some cornstarch to help thicken the filling mixture. But if a craving strikes in the off-season, you can use frozen peaches that have been thawed. A store-bought pie crust gives you a big jumpstart, saving time in the kitchen. When buying peaches, don’t pay too much attention to the color of the skin. Instead, choose peaches with a sweet aroma, which is a good indicator of ripeness.


Cooking spray

4 spray(s)


3 Tbsp, granulated

Refrigerated pie crust, unprepared

7 oz, store-bought or homemade


3 large, diced (or when fresh peaches aren't great, use defrosted frozen peaches)

Fresh ginger

½ tsp, minced (optional)


1 tsp

Kosher salt

1 pinch(es)

Powdered sugar (confectioner's)

4 tsp


  1. Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom).
  2. In a medium bowl, toss together peaches, granulated sugar, ginger, cornstarch and salt.
  3. Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide peach mixture among crusts.
  4. Bake until crusts are browned and filling is bubbly, about 20 minutes. Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.
  5. Serving size: 1 mini pie