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