This easy mini peach hand pie recipe fills the pies with a cinnamon-peach filling and glazes the adorable mini pies when they are still nice and warm.
Preparation Time
40 mins
Cooking Time
15 mins
Total Time
55 mins
Calories
189 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat).
Step 3
Stir pie filling and cinnamon together in a bowl until evenly combined; chop peaches into small pieces using kitchen shears.
Step 4
Pour ¼ cup water into a small bowl for wetting your finger to gently wet very outer edges of pie rounds before sealing.
Step 5
Roll out pie crusts, one crust at a time; cut out rounds using a 4-inch biscuit cutter. Press pie crust scraps together; roll out and cut out last rounds.
Step 6
Place ½ tablespoon peach filling in center of each round. Wet your fingertip; run it around very outside edge of dough rounds before folding pie crusts in half over top of filling. Gently press along seams; press around edges with fork tines to help seal pies. Place prepared pies on the prepared baking sheet.
Step 7
Whisk confectioners' sugar and milk together in a large bowl until smooth and fairly thin.
Step 8
Gently dip warm pie tops or submerge whole pies into glaze, flipping gently with a fork. Cool and dry pies on parchment paper or a silicone baking mat.
