Fresh Peach and Raspberry Mini Pies
Follow this recipe to make these easy, delicious, and super cute fresh peach and raspberry mini pies for your next get-together!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40 pies
- 4 peaches diced
- 2 pints raspberries halved
- 1 cup granulated sugar
- 1 T lemon juice
- 4 packages store-bought pie crust
- 1 egg(s)
- 1 T water
- 2 cups confectioners sugar
- 1/4 cup milk approximately
For the Mini Pies
Preheat oven to 400 degrees. Put parchment paper on cookie sheet.
Gently mix peaches, raspberries, sugar, and lemon juice in large bowl.
Cut 4" circles out of pie dough using a cookie cutter or a cup.
Mix egg and water in cup or small bowl.
Apply egg wash to edges of dough.
Put 1 tbsp peach mixture in the middle of each pie circle.
Pull edges of pie circle together and press to seal.
Use a fork to crimp the edges of the pies.
Brush egg wash on sealed pies.
Bake for 20 minutes. Let cool, then apply frosting.
For the Frosting
Add 2 cups powdered sugar to a bowl. Slowly pour in milk, mixing as you go.
You may need more or less milk depending on how thick you like your frosting.
Place frosting in a sandwich bag; cut off a small portion of the corner and apply to your pies in a bath and forth fashion.
Serving: 1pie | Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 72mg | Potassium: 84mg | Fiber: 2g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 7.3mg | Calcium: 12mg | Iron: 0.7mg