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Strawberry Peach Pie Bites

Strawberry peach pie bites with golden, crimped mini pastry cups and jammy fruit filling. Easy pie recipe method: fill, criss-cross, bake 16–18 minutes, then cool and dust with powdered sugar.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and filling assembly
  • 2 refrigerated pie crusts Use refrigerated pie crusts from a 14 oz package.
  • 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 water for egg wash.
  • 1 tbsp water Mixed with beaten egg for egg wash.
  • 1 powdered sugar For dusting.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prepare and fill the tin
  1. Preheat the oven to 375°F and spray a 24-cup mini muffin tin with cooking spray.
  2. Toss the diced strawberries and peaches with granulated sugar, cornstarch, fresh lemon juice, and cinnamon; set aside.
  3. Roll out the refrigerated pie crusts and cut 24 circles using a 3-inch round cutter.
  4. Press one dough circle into each muffin cup to form a mini pastry base.
  5. Fill each cup with a heaping teaspoon of the strawberry peach filling.
Criss-cross and bake
  1. Cut small strips from the remaining dough and criss-cross them over the tops of each bite.
  2. Brush the criss-crossed tops with egg wash (beaten egg mixed with 1 tablespoon water).
  3. Bake at 375°F for 16-18 minutes, until the mini pie bites turn golden.
  4. Cool in the muffin tin for 15 minutes, then dust with powdered sugar.
  5. Serve warm or at room temperature so the filling finishes setting.

Notes

For the juiciest texture, keep the filling chunky and heaped so it stays jammy after baking. Store cooled pie bites in an airtight container in the refrigerator up to 3 days; rewarm in the oven at 325°F for 5-7 minutes. Freezing: yes—freeze baked bites airtight up to 2 months, then thaw overnight in the fridge and rewarm. Dietary swap: use a gluten-free pie crust if you want gluten-free mini hand pies (follow package baking temps if different).