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Strawberry Peach Pie Bites

Strawberry peach pie bites are mini hand pie bites with golden, crimped pastry cups and jammy strawberry-peach filling. Bake 16–18 minutes until the edges are crisp, then cool briefly for clean, scoopable little bites.
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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: 155
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base
  • 2 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
  • 1 tbsp water
Finishing
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375°F and spray a 24-cup mini muffin tin with cooking spray, so the pastry cups release easily.
Make the strawberry peach filling
  1. Toss the diced strawberries and peaches with granulated sugar, cornstarch, fresh lemon juice, and cinnamon, then set aside to thicken slightly.
Shape the pastry cups
  1. Roll out the refrigerated pie crusts and cut 24 circles with a 3-inch round cutter.
  2. Press one dough circle into each muffin cup, then gently push the edges to the sides for even crimping.
Fill and top the bites
  1. Fill each cup with a heaping teaspoon of the fruit filling.
  2. Cut small strips from the remaining dough, criss-cross them over the tops, and brush with egg wash to help them brown.
Bake, cool, and dust
  1. Bake for 16-18 minutes at 375°F until golden and visibly set around the edges.
  2. Cool for 15 minutes, then dust with powdered sugar and serve warm or at room temperature.

Notes

For jammy filling that doesn’t run, make sure the cornstarch is fully mixed into the fruit before filling the cups. Store covered in the refrigerator up to 3 days; rewarm in a 300°F oven for 5 minutes for best texture. Freezing: freeze assembled, unbaked bites on a tray, then bake from frozen (add ~3 minutes). For a lighter option, use a reduced-sugar jam-like filling swap only if you still keep cornstarch or bake time to prevent leaking.