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Do you wish you could have the whole caramel peach crumble pie just for yourself?! With this Crumble Mini Peach Pie, you can! It’s loaded with fresh peaches and caramel sauce.
Ingredients
- 2 refrigerated pie crusts
For Filling:
- 3 ½–4 cups diced fresh peaches (weight about 500 grams or 18.oz. when peel them and remove stone)
- 2 Tablespoon Caramel sauce (salted or regular-to your taste)
- 2 Tablespoons cornstarch
- ¼ teaspoon cinnamon
For Crumb Topping:
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- 6.5 Tablespoon unsalted butter-melted and cooled
- Dash of salt
For serving:
- Caramel sauce to drizzle on top
Instructions
- To make the filling toss diced peaches with cornstarch and caramel sauce to coat all peaches well. Set aside.
- To make the crumb topping combine all ingredients and stir with a fork until pea sized crumbs form. Place in the fridge until ready to use.
- Preheat the oven to 425 F. Spray regular cupcake pan with nonstick spray or brush each cup generously with vegetable oil. This recipe makes 12 mini pies!
- Roll out pie crust on floured work surface and using 4 inch cutter cut out 12 circles.
- Press each circle of pie crust into the bottom and sides of each cup.
- Add about 2 tablespoon of peach filling in each cup (fill almost to the top).
- Top each pie with a pile of crumbs.
- Bake 10 minutes at 425 F, then REDUCE THE HEAT TO 350 F and bake for additional 25-35 minutes, until the crumbs and pie crust get nice golden brown color.
- Cool the pies in the pan for 25 minutes, then transfer to a rack to cool completely.
- Drizzle with caramel sauce for serving.