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Strawberry Peach Pie Bites

Strawberry peach pie bites with golden, crimped mini pastry cups and jammy strawberry-peach filling. Quick crescent-style hand pie bites bake until golden and finish with a powdered sugar dusting that highlights the fluted edges.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

Pie crust cups
  • 2 refrigerated pie crusts From a 14 oz package; keep chilled until cutting.
Strawberry peach filling
  • 1.5 cup fresh strawberries Finely diced so they cook evenly.
  • 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 For egg wash.
Finish
  • powdered sugar Dust after cooling for best melt-free sparkle.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep and preheat
  1. Preheat oven to 375°F and spray a 24-cup mini muffin tin with cooking spray. Set the tin on a sheet pan for easier handling.
Make the strawberry peach filling
  1. Toss diced strawberries and peaches with granulated sugar, cornstarch, fresh lemon juice, and cinnamon; set aside. Let the mixture sit while you cut and shape the pastry so it starts to thicken slightly.
Shape the pastry cups
  1. Roll out pie crusts and cut into 24 circles using a 3-inch round cutter. Press one circle into each muffin cup, smoothing to the edges.
Fill and top
  1. Fill each cup with a heaping teaspoon of the fruit filling. Keep filling level so the tops can crimp cleanly.
Criss-cross and egg wash
  1. Cut small strips from remaining dough and criss-cross over the tops. Brush with egg wash for browning.
Bake, cool, and dust
  1. Bake for 16-18 minutes until golden. Transfer to a cooling rack and cool 15 minutes.
  2. Dust with powdered sugar and serve. The pastry should feel crisp while the center looks jammy.

Notes

Pro tip: finely dice the peaches and strawberries so the filling sets without being watery, and don’t overfill the cups so the criss-cross tops stay sealed. Store baked bites in an airtight container in the refrigerator up to 3 days; rewarm in a 350°F oven for 5-7 minutes. Freezing is yes—freeze cooled bites up to 2 months and reheat from frozen. For a lower-sugar option, replace granulated sugar with a 1:1 baking sugar substitute and dust with less powdered sugar.