Mini Peach Pie
Ingredients
- 1/4 cup sugar
- 1 tablespoon quick-cooking tapioca ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon grated orange zest ⓘ
- 1/8 teaspoon salt ⓘ
- Dash ground cloves ⓘ
- 3 cups frozen unsweetened sliced peaches, thawed
- 1 refrigerated pie pastry ⓘ
- 1 large egg white, beaten ⓘ
- 1 teaspoon coarse sugar ⓘ
- Additional ground cinnamon ⓘ
Instructions
- In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes.
- Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon.
- Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).