There are plenty of things to enjoy about this time of year, but what I’m currently MOST excited about is that peach season is finally upon us! There are several places in the U.S. where you can find delicious and juicy peaches in abundance this time of year, like Georgia, South Carolina, and Colorado. And luckily for me, you can find delicious, fresh peaches in Utah, too! (Where exactly in Utah, you ask? The general consensus is that the best peaches in Utah come from Brigham City, where they celebrate Peach Days every September!)
If you’re anything like me, you look for any way to utilize the bounty of fresh peaches during their short-but-sweet season. I’ll happily eat a fresh peach on its own, but I also like them mixed into oatmeal, in cobblers, in homemade ice cream… the list goes on and on!
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A few years ago while searching for new ways to use peaches, I stumbled across this recipe for Mini Peach Pies. I was immediately smitten, because while standard pies are delicious, mini pies are both delicious and adorable! I’ve been making this recipe a couple of times a year ever since, and I’m excited to share it with you today! These little pies just scream summertime to me, and making them is an easy way to keep that summer feeling going well into autumn.
Mini Peach Pies
Makes 4 mini pies
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or coconut oil)
- 2 Tbsp water
- 2 peaches, peeled and diced
- 1 Tbsp butter
- 2 Tbsp granulated sugar
- 1 egg, beaten
Step 1 – Bottom Crust
Start by making the pie crust. Mix the flour and salt in a mixing bowl, then add the oil and water. Stir until well combined.
Form the dough into a ball, then divide the dough into eight even pieces.
Take one of the little sections of dough and spread it out on the bottom and up the sides of your pie plates or pie tins. (I found these great little pie ramekins at Tai Pan Trading for a couple of dollars each, and they work perfectly for mini pies. If you don’t have something similar on hand, you can always use a muffin tin.)
Step 2 – Filling
Add your peaches on top of each crust. (You’ll want to use about 1/2 a peach per pie.) Top the peaches with about 1/4 tablespoon of butter and a sprinkle of sugar.
Step 3 – Top Crust
Next, take another section of dough and roll it out into the right size to cover your pies. You can also just use your fingers to form it into the right shape and size.
Once the dough is the right size, use a spatula or something similar to transfer it to the top of your mini pie. Press it down a little bit, then pinch the top and bottom crusts together to hold them in place. (Don’t worry if they end up looking a bit rough around the edges. You can always just call them “rustic” and no one will be any the wiser!) ;-)
Repeat the steps above until you have 4 assembled mini pies, then brush the tops with the beaten egg and a sprinkle of sugar.
Step 4 – Bake
Bake your mini pies at 350 degrees for 30 minutes, or until the crust is golden brown. Let them cool for a half hour or so, then dig in and enjoy!
More Ways To Use Fresh Peaches
I’ll leave you with a few others ways to use fresh peaches, straight from the OGT archives. :-)
Related: Rustic Peach Raspberry Slab Pie
Related: Brown Sugar Peach Body Scrub