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Mini Peach Pie Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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.