These mini peach pies use just two ingredients: cinnamon roll dough and peach pie filling, making them an easy dessert option. They are the perfect size for satisfying a sweet tooth with minimal effort.
Easy Mini Pies
I love making these individual pies for last-minute gatherings or just as a treat for myself. They’re so much easier than making a whole pie. They come together in no time, and the best thing is that there’s hardly any cleanup. Just pop them in the oven, and you’ve got delicious handheld desserts that everyone will love.
This recipe is perfect for using fresh peaches from your trees to make homemade peach pie filling. Or, if you prefer shortcuts like I do, you can use canned pie filling to keep things simple and easy. Speaking of peach pie filling, my Peach Poke Cake is another great way to utilize it.
When I stumbled upon this combination while making my Cinnamon Roll Apple Pies, I couldn’t believe how well it worked. I knew I had to try it with peach filling, too!
Ingredients
- Cinnamon roll dough: This ready-made dough makes a convenient crust for your pies. You can find it in the refrigerated section of your grocery store.
- Peach pie filling: Adds a juicy, peachy flavor that pairs perfectly with the cinnamon crust.
Making the Pies
- Prepare: Preheat your oven to 375 degrees F. Lightly grease 8 holes in a muffin tin to prevent sticking.
- Prepare the dough: Open the can of cinnamon roll dough and separate the rolls. Flatten each roll slightly with your hands or a rolling pin to create a small circle.
- Create the crusts: Press the circles of dough into the greased muffin cups to form a small cup.
- Fill: Spoon a generous amount of peach pie filling into each dough cup. Be careful not to overfill to prevent spillage. If your pie filling has whole peach slices, I recommend cutting them into small pieces before filling the cups.
- Bake: Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
- Cool and drizzle: Allow the mini pies to cool slightly in the muffin tin. Drizzle the icing from the cinnamon roll can over the top of the pies.
- Serve: Remove the mini pies from the muffin tin, and enjoy your mini peach hand pies!
Variations and substitutions
Different fruit fillings: Swap out the peach pie filling for apple, cherry, or blueberry pie filling to change up the flavor.
Crescent roll dough: Substitute the cinnamon roll dough with crescent roll dough for a less sweet crust.
Pre-made crust: Use store-bought pie crust instead of cinnamon rolls. Cut the pie dough into small circles using a 4-inch biscuit cutter.
Add spice: Sprinkle a little extra cinnamon or nutmeg on top of the filling before baking for an extra layer of flavor.
Cream Cheese Icing: For a richer topping, use cream cheese icing instead of the icing from the can.
Add nuts: Add a few chopped walnuts or pecans on top of the peach filling before baking for added texture and flavor.
Tips for success
- Evenly flatten the dough: Make sure to flatten the cinnamon roll dough evenly to ensure it fits well in the muffin tin and bakes uniformly.
- Don’t overfill: Avoid overfilling the dough cups with pie filling to prevent spills and ensure the dough bakes properly.
- Grease the muffin tin: Use a non-stick spray or butter to grease the muffin tin thoroughly. This helps the mini pies come out easily after baking.
- Cool before icing: Let the mini pies cool slightly before drizzling with icing. This prevents the icing from melting too much and running off.
How to Store the Little Pies
Store the cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
The pies can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage. Thaw at room temperature before enjoying them.
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Two Ingredient Mini Peach Pies
Ingredients
- 1 (12.4 ounce) can cinnamon roll dough with icing 8 count
- 1 (21 ounce) can peach pie filling
Instructions
- Preheat your oven to 375 degrees F.
- Lightly grease 8 holes in a muffin tin to prevent sticking.
- Open the can of cinnamon roll dough and separate the rolls. Flatten each roll slightly with your hands or a rolling pin to create a small disk.
- Place each flattened dough disk into the greased muffin tin, pressing it down to form a small cup.
- Spoon a generous amount of peach pie filling into each dough cup, being careful not to overfill to prevent spillage. If the filling has whole peach slices, cut them into bite-sized pieces before adding to the crust.
- Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
- Allow the mini pies to cool slightly in the muffin tin. Once cool, drizzle the icing from the cinnamon roll can over the top of each pie.
- Remove the mini pies from the muffin tin, serve, and enjoy!
Notes
- Store the cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- The pies can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage. Thaw at room temperature before enjoying them.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Chris
Sunday 8th of September 2024
I can’t wait to make these this weekend