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Easy Peach Pies

Individual peach pies with buttery pastry and tender, cinnamon-kissed peaches that capture summer's golden bounty in personal-sized treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 fresh peaches, peeled and sliced (or 4 cups frozen peach slices, thawed)
  • 2 pre-made pie crusts
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, cubed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Grease six 4-inch pie tins or use a standard muffin tin for rustic hand pies.
  2. In a large bowl, gently toss sliced peaches with sugar, cornstarch, vanilla, cinnamon, and nutmeg. Let this mixture sit for 10 minutes to allow peaches to release their juices.
  3. Roll out your pie crusts and cut circles slightly larger than your tins. Press gently into each tin, leaving some overhang for crimping. Work quickly to keep the pastry cool.
  4. Divide the peach mixture evenly among the pastry-lined tins, including the juices. Dot each pie with small butter cubes. Cut smaller circles for tops, place over filling, and crimp edges with a fork.
  5. Brush tops with beaten egg for golden shine, then sprinkle with coarse sugar. Cut small steam vents in each top. Bake for 20-25 minutes until crusts turn golden brown and filling bubbles through the vents.

Notes

Assemble pies in the morning and refrigerate until ready to bake. Don't skip the cornstarch to prevent soggy bottoms. Let pies cool for 10 minutes before serving to allow filling to set. Store covered in refrigerator for up to 4 days or freeze for up to 3 months. Reheat in 350°F oven for 8-10 minutes.