• 1 large egg
  • splash of milk
  • 2 medium ripe peaches ,peeled, diced small (about 1 heaping cup)
  • 2 tablespoons peach jam
  • 2 tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • pinch of salt
  • 2 pie crusts homemade (or store bought)
  • 1/2 teaspoon granulated sugar, for dusting
  • vanilla ice cream, for serving


  1. Preheat oven to 350 degrees F. Coat 4 muffin tin slots with nonstick cooking spray. Set aside.
  2. In a small bowl, beat the egg with a little splash of milk to make an egg wash.
  3. In a small bowl, mix the peaches, peach jam, brown sugar, cinnamon, and salt.
  4. With your first crust, cut out 4, 5-inch rounds and gently press into each muffin cup, leaving a slight overhang.
  5. Evenly distribute the peach mixture into each cup.
  6. With the second crust, cut out 4, 3-inch rounds and place on top of each muffin cup, crimping the bottom and top crusts together.
  7. Pierce the top crusts with a knife and brush with the egg wash. Sprinkle with a little granulated sugar.
  8. Bake until golden and peaches are tender, about 35 minutes.
  9. Let cool for a few minutes and enjoy with some vanilla ice cream!

This article and recipe adapted from this site

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