Individual Whole Peach Pies

 Individual Whole Peach Pies via The Baker Chick

Even in my final throws of single-dom, I can’t bear to see ripe and juicy peaches go un-touched. I leave today for Milwaukee, (where the wedding is on Saturday,) but even as I packed and obsessed all day over every detail, I was craving dessert. I mean what’s a final meal as a single girl without something sweet right?

 Individual Whole Peach Pies via The Baker Chick

Since I was leaving today, small portions were key. I couldn’t make a whole peach pie and then have it get thrown out. SO- I thought- why not just make individual pies by stuffing peaches with all the good stuff?

 Individual Whole Peach Pies via The Baker Chick

And wrapping them with dough…sprinkling the tops with sugar…that can only be good right?

 Individual Whole Peach Pies via The Baker Chick

Turns out they were really great. I am all about way more fruit vs crust- so these proportions were just my style. Every bite had just a bit of crust and lots of juicy peach. I can’t wait to make these again with apples!

Individual Whole Peach Pies

Yield: 3 individual pies


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 stick chilled unsalted butter, cut in pieces
  • 1/4 cup ice water
  • Filling
  • 3 ripe peaches
  • 3 tablespoons brown sugar
  • 1 teaspoon. cinnamon
  • 1/4 teaspoon ground ginger
  • milk/sugar for brushing/sprinkling


  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  2. Turn the dough out onto a work surface. Flatten, and form a disc. Wrap, and refrigerate at least 1 hour before using.
  3. Preheat oven to 425 F.
  4. In a small bowl- stir together the brown sugar, and spices.
  5. Slice the peaches into halves and scoop out the pit. Fill the peach halves with the sugar mixture- making sure it's even so when you put them together it doesn't all spill out.
  6. Roll the dough out and cut out a round 4-6 inches wide (depending on the size of the peach.) You will need to re-roll the dough once for the third peach.
  7. Wrap the peach in dough, brush with milk or egg-wash and sprinkle with sugar.
  8. Place each one into a muffin tin or ramekin. (it should fit snugly or the peach will want to split apart.)
  9. Bake for 15 minutes or until the crust is golden brown.
  10. Let cool slightly, slice and enjoy!

Crust- Martha Stewart
Pie idea from- Yummy Mummy

share this post →
 Individual Whole Peach Pies via The Baker Chick  Individual Whole Peach Pies via The Baker Chick  Individual Whole Peach Pies via The Baker Chick

Popular Posts


Get More Updates!

Never miss a recipe! Sign up for my email updates below.


  1. says

    Great idea, Audra. I’m also a big fan of excess fruit to crust.

    Safe trip home to WI and HAPPY WEDDING! Having just done it I can assure that it is fun as hell and passes just as quickly. Enjoy every minute – you’ll remember it forever.

  2. says

    Well done, Audra! These look divine. My mom used to do this with apples in the fall…sometimes using cinnamon sugar, sometimes using those red hot candies! Looks as though fall has some tasty concoctions ahead.

    Safe travels and deep breaths!

  3. Stephie @ Eat Your Heart Out says

    I must admit that I’m more of a high crust-to-fruit ratio kind of girl, but even still, these are adorably perfect! So cute.

  4. sallys baking addiction says

    Audra, I’m all about a high fruit to crust ratio! The fruit is the best part. Especially when it is PEACHES! Peach pie is my #1 favorite dessert ever. That’s saying a lot! I am in love with this recipe – it is so creative! These and your blackerry pie bars… i think i’m in love with you lol :)

  5. cailin says

    This looks fabulous! Question on crust recipe. You don’t list how much sugar to use. So I checked out the Martha Stewart link to the original recipe and saw that you halved the flour but kept the salt, butter, and water the same. Does that mean you kept the sugar at 1tsp as well? How did halving the flour change the texture of the crust? More buttery and flaky? Sorry to be nit-picky but I really want to have the accurate recipe before trying it out. Thanks so much!

    • says

      Thanks Cailin- I’ve edited the recipe to fix the error. That’s what I get for trying to post on my blog 5 days before my wedding! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>