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Strawberry Peach Pie Bites

Strawberry peach pie bites with golden, crimped mini pastry cups and a jammy strawberry-peach filling. Easy pie bites baked until flaky and lightly dusted with powdered sugar for that just-broken-open 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: 165
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 2 (14 oz) refrigerated pie crusts 2 refrigerated pie crusts, from a 14 oz package
  • 1 powdered sugar for dusting to serve
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
  • 1 tbsp water for egg wash

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and spray a 24-cup mini muffin tin with cooking spray so the pie bites release cleanly.
  2. Set out a 3-inch round cutter and roll out the refrigerated pie crusts, ready to cut circles for each muffin cup.
Make the strawberry peach filling
  1. Toss the finely diced strawberries and peaches with granulated sugar, cornstarch, fresh lemon juice, and cinnamon, then set aside to thicken slightly.
Assemble the mini pie bites
  1. Cut the dough into 24 circles using a 3-inch round cutter and press one circle into each muffin cup for formed pastry walls.
  2. Fill each cup with a heaping teaspoon of the fruit filling, leaving a little room for criss-cross tops.
  3. Cut small strips from the remaining dough and criss-cross them over the tops, then brush with the beaten egg mixed with water for a glossy finish.
Bake, cool, and finish
  1. Bake at 375°F for 16-18 minutes until the mini pastry cups are golden at the edges and set on top.
  2. Cool for 15 minutes, then dust with powdered sugar and serve while the centers are jammy.

Notes

For the crispiest edges, don’t overfill—keep the filling to a heaping teaspoon so the tops bake through. Store covered in the refrigerator up to 3 days; rewarm at 325°F for 3-5 minutes. Freezing: freeze baked bites in a single layer up to 2 months and thaw overnight in the fridge, then rewarm. Dietary swap: use a store-bought gluten-free pie crust for a gluten-free version (filling is naturally gluten-free).