Mini Pies
A simple, delicious dessert that's perfect for serving guests, these homemade Mini Pies will be the hit of your gathering! Make them with your favorite fruits, from peaches and raspberries to apples and blueberries.
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Mini Pies Recipe
There's just something irresistible about a mini dessert, and I'll always pick one over a big slice of anything else. I've loved them for as long as I can remember - maybe it's their adorable size, maybe it's the way they feel like a personal little treat! (Looking at you, mini lemon cheesecakes.)
These peach raspberry mini pies are truly one of my favorites, with their perfect balance of sweet, juicy peaches and tart raspberries tucked inside a flaky, buttery crust. They remind me of the summers when I first fell in love with this flavor combination at my favorite hometown café.
Using delicate pastry flour gives the crust an incredible texture and aroma, making these little pies feel even more special. With each bite, you get that perfect homemade taste that just feels like slowing down and savoring the season.
They are easy to make in a muffin tin, plus you can easily customize them with other seasonal fruits like blueberries, cherries or even a mix of summer berries for a twist.
Why You'll Love This Recipe
- The combination of sweet peaches and tart raspberries gives these mini pies the perfect balance of flavors that feels just like summer.
- Their small size makes them feel extra special - like your own personal little pie - and perfect for sharing (or not!).
- Made with delicate pastry flour and fresh, simple ingredients, these pies capture that nostalgic, homemade taste that invites you to slow down and savor every bite.
Ingredients
These mini pies start with my favorite crust recipe, vodka pie crust. Here the crust uses vinegar instead of vodka, but either works. One recipe for pie crust is enough for 8-10 individual peach raspberry mini pies.
- Unsalted butter: Keep it cold! If you have to use salted, skip the salt in this recipe.
- Cold water: Add a few ice cubes to the water while you measure everything else out.
- White vinegar: Vinegar helps create a tender, flaky crust by preventing too much gluten from forming.
- Granulated sugar: This is the same as white sugar. Don't substitute brown sugar.
- Salt: Sea salt or kosher salt works best.
- All-purpose flour: Brands like King Arthur and Gold Medal sell high-quality all-purpose flours that perform well in pie crusts.
If you want to make my Peach Raspberry Filling, you'll also need the following ingredients. The filling is similar to my original peach crisp recipe! However, you can use any fruit for mini pies - you'll need about 6-7 cups total fruit.
- Peaches: Any summer peach will do! Nectarines are great, too.
- Raspberries: Sub in other berries like blackberries, blueberries or strawberries.
- Granulated sugar: Granulated sugar sweetens the filling and helps draw out the fruit's natural juices.
- Light brown sugar: The filling uses both white and brown sugar to balance sweetness and add a hint of caramel-like depth from the molasses in the brown sugar.
- All-purpose flour: Flour helps thicken the fruit juices, giving the filling a soft, jammy texture.
- Cornstarch: Using cornstarch with flour helps the filling set more firmly, which is especially important for the small size of mini pies so they hold together when you pick them up.
Filling Ideas
The beauty of pie, to me, is that you can make it with just about anything. Here are some flavor combinations you could try:
- Blueberry and lemon zest for a bright, sweet-tart twist
- Strawberry and rhubarb for a classic, tangy pairing
- Cherry and almond extract for a rich, fragrant flavor
- Blackberry and peach for a bold, juicy combo
- Mixed berries like blueberries, raspberries or blackberries for a vibrant, colorful filling (à la our mixed berry crisp)
- Apple and cinnamon for a cozy, fall-inspired option
- Plum and ginger for a slightly spiced, sweet filling
- Nectarine and blueberry for a sunny, summery mix
Another favorite summer pie of mine are these cherry hand pies!
How to Make Mini Pies
I know this recipe may look intimidating, but I promise it's really not that complicated! You'll be amazed at how simple this recipe will seem after you make it once. (Be sure to check out the full recipe card below with detailed steps and ingredient amounts.)
- Make the pie crust by cutting cold butter into flour, then adding a chilled water mixture until dough forms. Chill the dough for at least 1 hour.
- Peel and chop peaches, then toss with flour, sugars and cornstarch. Gently fold in raspberries.
- Roll out the chilled dough and cut into circles. Press dough into a greased muffin pan.
- Fill each crust with fruit, top with another dough circle, and seal the edges. Cut slits to vent and sprinkle with sugar.
- Bake at 350°F (177°C) for about 20 minutes, until golden brown.
Tips for Success
These pro tips will help you make the perfect Mini Pies every time:
- Keep everything cold. Chilled butter and ice water help create a flakier, more tender crust.
- Don't overfill the pies. Leave a little space to prevent the filling from bubbling over.
- Cut slits in the top crust. This lets steam escape and keeps the pies from getting soggy.
What to Serve With Mini Pies
Mini pies are delicious all on their own, but you can level them up easily. Make some homemade whipped cream to serve on the side, or top them with a scoop of vanilla ice cream.
If you love this peach raspberry combination, be sure to check out my raspberry & peach sangria, too! It would go so well with these.
FAQ
The crust should be golden brown and you might see a little bubbling from the filling through the slits.
Absolutely - you can make and refrigerate the dough up to two days in advance or freeze it for longer storage.
Store them in an airtight container at room temperature for a day or two, or refrigerate for up to five days.
Yes, you definitely can. But homemade dough will give you a flakier, more flavorful crust that's worth the extra effort!
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Mini Pies
Equipment
Ingredients
Peach Raspberry Filling
- 6 large peaches peeled and cut into 1 inch chunks
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tablespoons flour
- 1 tablespoon cornstarch
- ½ pint raspberries
Pie Crust
- 9 tablespoons unsalted butter cut into small cubes
- ½ cup cold water
- 1½ teaspoons vinegar
- 1½ teaspoons sugar
- ½ teaspoon salt
- 1½ cups all purpose flour
Instructions
Single Pie Crust
- Cut butter into small cubes and place into a bowl. Place bowl in freezer.
- Combine water, sugar, salt and vinegar in another small bowl. Place in freezer.
- Measure flour into a medium bowl. Using a pastry cutter, cut butter into the flour until it combines into a coarse mixture.
- Pour in a little bit of the water mixture at a time, until dough comes together. You may not need all of the water. The dough should be moist enough to shape into a disc, but not slimy. Wrap dough in plastic wrap and chill for at least an hour.
- Meanwhile, add peaches to a pot of boiling water and boil for about 30 seconds. Remove peaches from pot and place in a bowl of ice water to stop the cooking process.
- Allow peaches to cool for 10 minutes or until you're able to handle them. Peel the skin off the peaches by hand or start the peel with a knife if needed. Slice peaches and remove pits, then cut peaches into inch chunks.
- About 10 minutes before pie crust is finished chilling, add flour, sugars, and cornstarch to bowl with peaches. Toss to coat peaches. Allow to sit for 5 minutes then gently mix in raspberries.
- Melt 2 tablespoons of butter and coat the inside and top of a muffin pan.
Pie Crust
- Preheat oven to 350°F (177°C).
- Use a rolling pin on a well-floured surface to roll out pie crust dough into a rectangle, about ⅛-inch thick.
- Use a 4-inch biscuit cutter (see Notes) to cut circles out of dough. You may want to test one size first to see if it's big enough for your muffin pan. The circle should cover the bottom and sides of a muffin slot. You'll need 16 circles for 8 mini pies, but you may get more depending on how far your dough goes.
- Place half of the circles into the muffin pans, pressing sides of dough along the edge of the muffin spot. The dough should reach close to the top of the space.
- Fill each muffin cup up about ⅔-full of the peach raspberry mixture.
- Place the second piece of dough on top of the peach mixture and use a fork to pinch the two pieces of dough together.
- Use a sharp knife to cut small slits in the top of the crust to vent the filling. Sprinkle with a pinch of turbinado sugar, optional. Bake mini pies for about 20 minutes, until crust is golden brown.
Notes
Nutrition
More Pie Recipes
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These pies are just GORGEOUS, Madison! I'll take two, please and thank you. 😉
How adorable are these?! I LOVE peach pie and I have never tried the combo with raspberry before. Brilliant!