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Strawberry Peach Pie Bites

Strawberry peach pie bites are made with golden flaky pastry cups crimped at the edges and filled with jammy strawberry-peach filling. Mini hand pie bites bake until golden, then cool briefly before a powdered sugar dusting.
Prep Time 25 minutes
Cook Time 18 minutes
cooling 15 minutes
Total Time 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165

Ingredients
  

pie crust
  • 2 can (14 oz) 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 for egg wash
  • 1 tbsp water for egg wash
finishing
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat oven to 375°F and spray a 24-cup mini muffin tin with cooking spray.
  2. Toss diced strawberries and peaches with granulated sugar, cornstarch, lemon juice, and cinnamon; set aside.
Fill and top
  1. Roll out pie crusts and cut into 24 circles using a 3-inch round cutter.
  2. Press one circle into each muffin cup.
  3. Fill each cup with a heaping teaspoon of the fruit filling.
  4. Cut small strips from remaining dough and criss-cross over the tops.
  5. Brush the criss-cross tops with egg wash.
Bake, cool, and serve
  1. Bake at 375°F for 16-18 minutes until golden.
  2. Cool for 15 minutes, then dust with powdered sugar and serve.

Notes

Pro tip: dice the strawberries and peaches very evenly so the filling thickens uniformly when baked. Store baked pie bites in an airtight container in the refrigerator for up to 3 days; reheat in a 300°F oven for 5-7 minutes. Freezing is not recommended because the pastry can soften after thawing. For a lighter option, you can use a reduced-sugar filling by cutting the granulated sugar to 2 tbsp while keeping the cornstarch amount the same.