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Strawberry Peach Pie Bites

Strawberry peach pie bites are mini hand pie bites baked in a muffin tin with golden, crimped pastry cups and jammy strawberry-peach filling. Each mini pastry bite gets a buttery criss-cross top and a powdered sugar dusting for a bright summer pie look.
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Prep Time 25 minutes
Cook Time 18 minutes
cooling 15 minutes
Total Time 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 2 refrigerated pie crusts (from a 14 oz package)
Strawberry peach filling
  • 1.5 cup fresh strawberries finely diced
  • 1.5 cup ripe peaches peeled and finely diced
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 0.5 tsp cinnamon
  • 1 large egg beaten with 1 tablespoon water
  • 1 tbsp water
Finishing
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the tin
  1. Preheat the oven to 375°F, and spray a 24-cup mini muffin tin with cooking spray to prevent sticking.
Make the strawberry peach filling
  1. Toss diced strawberries and peaches with granulated sugar, cornstarch, lemon juice, and cinnamon, then set the bowl aside.
Assemble the pastry cups
  1. Roll out the refrigerated pie crusts and cut 24 circles using a 3-inch round cutter.
  2. Press one circle into each muffin cup, shaping the dough to the sides.
Fill and top
  1. Fill each cup with a heaping teaspoon of the fruit filling, keeping the tops from overflowing.
  2. Cut small strips from the remaining dough and criss-cross them over the tops of each pie bite.
  3. Brush the criss-cross tops with the egg wash (beaten egg mixed with water) to help browning and shine.
Bake, cool, and finish
  1. Bake for 16-18 minutes at 375°F until the mini pie bites are golden.
  2. Cool the pie bites for 15 minutes in the pan before removing them.
  3. Dust with powdered sugar and serve.

Notes

Pro tip: let the baked bites cool in the tin for the full 15 minutes so the filling thickens and the criss-cross tops stay crisp. Store covered in the refrigerator up to 3 days; rewarm at 325°F for 5-7 minutes. Freezing is not recommended because the pastry can soften after thawing. For a different texture, use a whole-wheat pie crust if you want a slightly nuttier, more whole-grain bite.