Summer peaches get a playful makeover in these hand-held peach pie cookies — crisp pastry domes filled with a warm, caramel-like peach filling. They bake quickly, look charming, and are perfect for sharing or packing in a lunchbox.
Peach Pie Cookies: quick facts and yield
- Prep time: about 45 minutes
- Cook time: 13–15 minutes
- Total time: roughly 1 hour
- Yield: about 12 cookies
- Category: Dessert — oven-baked
What you’ll need for the filling and crust
Ingredients
- 1 box refrigerated pie crust (two crusts)
- 2 medium peaches, peeled and diced (≈1½ cups)
- 1½ tbsp cornstarch
- ¼ cup light brown sugar
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 egg, lightly beaten (for egg wash)
- Granulated sugar, for sprinkling
How to make these mini peach pies
- Combine brown sugar, cornstarch, cinnamon, and nutmeg in a saucepan.
- Add the diced peaches and stir to coat the fruit evenly.
- Cook over medium heat, stirring constantly, until the mixture thickens into a glossy filling.
- Remove from heat and let the filling cool completely before assembling.
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Lightly flour your work surface and unroll one pie crust.
- Use a 2.5–2.75 inch round cutter to cut circles from the first crust. Place them on the prepared sheet.
- Spoon the cooled peach filling onto each circle, leaving a ½-inch border around the edge.
- Unroll the second crust and cut larger circles (3–3.25 inch). Slice each into thin strips about ¼ inch wide.
- Weave half the strips over the filling and fold the remaining strips under and over to form a lattice top.
- Press the edges firmly to seal. Brush each top with beaten egg and sprinkle with granulated sugar.
- Bake 13–15 minutes, until the crust is golden brown.
- Let cookies cool 5–10 minutes on the pan, then transfer to a rack to finish cooling.
Assembly and baking tips for best results
- Cool the filling fully before filling the crust to prevent soggy bottoms.
- Leave a half-inch margin around the filling to ensure an airtight seal.
- For a neater lattice, chill the top crust briefly before slicing.
- If peaches are very juicy, add an extra ½ tbsp cornstarch.
- These cookies are easiest to weave when strips are thin and even.
Variations and serving ideas
- Stir a splash of vanilla or a squeeze of lemon into the filling for extra brightness.
- Swap brown sugar for maple syrup for a different caramel note.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make mini fruit pies with apples or berries using the same method.
More peach dessert inspiration
- Peach cobbler: a rustic, budget-friendly family favorite.
- Crescent-roll peach dumplings: a Southern-style treat with soft, pillowy dough.
- Peaches and cream pie: refreshing, easy, and great with canned or fresh peaches.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.