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Mini Peach Pie

 Mini Peach Pie
Peach pie is so delicious but sometimes it is too big to make for a couple of people. This recipe has all that wonderful flavor but it is smaller and will be gone in no time!—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1/4 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • Dash ground cloves
  • 3 cups frozen unsweetened sliced peaches, thawed
  • 1 refrigerated pie pastry
  • 1 egg white, beaten
  • 1 teaspoon coarse sugar
  • Additional ground cinnamon


  • In a large bowl, combine the sugar, tapioca, cinnamon, orange peel,
  • salt and cloves. Add peaches; toss gently to coat. Let stand for 15
  • minutes.
  • Cut pastry sheet in half. On a lightly floured surface, roll out one
  • half into an 8-in. circle. Transfer to a 7-in. pie plate; trim
  • pastry even with edge. Add filling.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Brush with egg
  • white; sprinkle with coarse sugar and additional cinnamon.
  • Bake at 400° for 40-45 minutes or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Yield: 4 servings.

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Mini Peach Pie (continued)

Nutritional Facts: 1 piece equals 343 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 288 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.