Name: Easy Mini Peach Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 can (12.4 oz) refrigerated cinnamon roll dough with icing (8 count); 1 can (21 oz) peach pie filling; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1/4 cup granulated sugar

Mini Peach Pies are more than just a dessert; they’re tiny bursts of sunshine and summer bliss that capture the essence of the season in every bite. There’s something undeniably charming about a perfectly portioned pastry, and these individual delights have a way of stealing hearts. We love them because they offer that comforting, nostalgic taste of homemade pie without the commitment of a full-sized creation. Imagin extracte the sweet, juicy peaches, warmed to perfection and nestled in a flaky, buttery crust – it’s pure, unadulterated joy! What truly sets these Mini Peach Pies apart is their delightful portability and the fact that they satisfy that dessert craving with elegant simplicity. They’re perfect for picnics, parties, or simply as an indulgent afternoon treat. Get ready to fall in love with these sweet little wonders.

Ingredients:

1 can (12.4 oz) cinnamon roll dough with icing (containing 8 count rolls)
1 can (21 oz) peach pie filling

Preparing Your Mini Peach Pies

This recipe is designed for ultimate simplicity and deliciousness, perfect for a quick dessert fix or a fun baking project with little ones. We’re going to leverage the magic of pre-made cinnamon roll dough to create adorable, bite-sized peach pies that are both impressive and incredibly easy to assemble. The sweetness of the peach filling will meld beautifully with the soft, slightly chewy cinnamon roll dough, and the cinnamon roll icing adds that perfect finishing touch. Get ready for a wonderfully fragrant and flavorful treat!

Assembly and Baking

Let’s get started with assembling our mini peach pies. The key here is to work relatively quickly, especially once the dough is out of the can, so it stays pliable.

Prepare Your Baking Sheet and Preheat Your Oven:
First things first, grab a baking sheet and line it with parchment paper. This is crucial for easy cleanup and to prevent any potential sticking. Next, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Getting the oven to the correct temperature before you start assembling ensures that your pies bake evenly and efficiently once they’re ready.
Deconstruct the Cinnamon Rolls:
Carefully open the can of cinnamon roll dough. You’ll notice the dough is usually coiled around a packet of cinnamon sugar. Gently unroll each of the 8 cinnamon rolls. You want to separate them from their origin extractal coiled form. Once unrolled, press the dough out a little flatter, making it easier to work with. We’re not looking to make them paper-thin, just a bit more malleable for shaping our pie crusts. Try to keep the dough from tearing. If a small tear happens, don’t worry, you can often press it back together.
Forming the Pie Bases:
Now, we’ll create the base for our mini pies. Take one of the flattened cinnamon roll dough pieces and gently press it into a small, muffin tin cup. You can also use ramekins or even free-form them on your parchment-lined baking sheet if you don’t have muffin tins. The goal is to create a little cup or shell with the dough, pushing it up the sides of the muffin tin to form a pocket. Ensure there are no large holes in the dough base, as we don’t want the peach filling to leak out during baking. Repeat this process for all 8 cinnamon roll dough pieces, creating 8 individual pie shells.
Filling the Mini Pies:
This is where the deliciousness comes in! Open your can of peach pie filling. Give it a gentle stir with a spoon to distribute the peaches and the syrupy sauce evenly. Spoon the peach pie filling into each of the cinnamon roll dough cups you’ve created. You don’t need to overfill them; about 2 to 3 tablespoons of filling per pie should be sufficient. You want to leave a little bit of room at the top, as the dough will puff up slightly during baking. Make sure to get a good amount of peaches in each one, along with some of that luscious sauce.
Baking to Golden Perfection:
Carefully place the muffin tin (or your baking sheet with the assembled pies) into the preheated oven. Bake for approximately 15 to 20 minutes. You’ll know they’re ready when the cinnamon roll dough is golden brown and cooked through, and the peach filling is bubbly. Keep an eye on them towards the end of the baking time, as oven temperatures can vary. If you notice any parts browning too quickly, you can loosely tent them with foil.
The Icing Finnon-alcoholic ale:
Once your mini peach pies are out of the oven and still warm, it’s time for the magical icing. Each can of cinnamon roll dough comes with a packet of icing. Carefully open the icing packet. Drizzle the icing generously over the tops of the warm mini peach pies. The warmth of the pies will help the icing melt slightly and spread, creating a beautiful glaze. You can use a spoon or a fork to spread it evenly, or just let it do its thing. This step truly elevates the pies from great to absolutely irresistible, adding that signature cinnamon roll sweetness and aroma. Let them cool slightly before serving, but they are wonderfully delicious when still warm.

Conclusion:

And there you have it – your very own batch of delightful Mini Peach Pies! We’ve walked through the simple steps to create these perfectly portioned sweet treats, from preparing the tender peach filling to achieving that golden-brown, flaky crust. These Mini Peach Pies are a fantastic way to enjoy the taste of summer in every bite, and they’re sure to be a hit at any gathering or as a special homemade dessert. Don’t hesitate to get creative with the variations we discussed; adding a touch of cinnamon, gin extractger, or even a hint of almond extract can elevate the flavor profile beautifully. So, gather your ingredients, put on your favorite apron, and bake up some happiness with these charming Mini Peach Pies!

Frequently Asked Questions about Mini Peach Pies:

Can I make the pie crust ahead of time?

Absolutely! The pie dough can be made a day or two in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to assemble, let it sit at room temperature for a few minutes to become pliable.

What kind of peaches are best for Mini Peach Pies?

For the best flavor and texture, use ripe but firm peaches. Freestone varieties are ideal because their pits are easy to remove. If your peaches are a little tart, you can adjust the sugar content slightly. Canned or frozen peaches can also be used in a pinch, but be sure to drain them very well to avoid a watery filling.

How should I store leftover Mini Peach Pies?

Leftover Mini Peach Pies can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. For the best texture, you might want to reheat them slightly in a toaster oven or conventional oven before serving to crisp up the crust again.