Magical Two Ingredient Mini Peach Pies in 15 Minutes

You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? That’s exactly how I discovered these magical Two Ingredient Mini Peach Pies! I was rushing to put together a last-minute dessert for friends coming over when I spotted a can of peach pie filling and crescent rolls in my pantry. “What if…” I thought, and 15 minutes later, golden-brown mini pies were cooling on my counter.

These little beauties are my go-to when I need a quick dessert that looks like I put way more effort into it than I actually did. The flaky crescent dough wraps around the sweet peach filling perfectly, creating these adorable handheld pies that disappear faster than I can make them. My kids now beg for them after school, and honestly? I don’t mind one bit since they’re so ridiculously easy to throw together.

Why You’ll Love These Two Ingredient Mini Peach Pies

Let me tell you why these little gems have become a staple in my kitchen:

• Ridiculously easy: Two ingredients – that’s it! No fancy techniques or hard-to-find items.
• Ready in under 20 minutes: From pantry to plate faster than most desserts take to bake.
• Perfect portion control: Each mini pie is just right for satisfying sweet cravings without overindulging.
• Endlessly adaptable: Swap the peach filling for whatever fruit you love (my kids go crazy for cherry version).
• Always a crowd-pleaser: I’ve never brought these to a gathering without someone asking for the recipe.

Ingredients for Two Ingredient Mini Peach Pies

The beauty of this recipe is in its simplicity – just two pantry staples transform into something magical! Here’s what you’ll need:

• 1 can (15 oz) peach pie filling – Look for the standard size can in the baking aisle. The syrupy peaches with those perfect little chunks are what makes these mini pies so luscious.
• 1 package (8 count) refrigerated crescent roll dough – The kind that comes in those familiar triangular perforated sheets. I always keep a tube or two in my fridge for emergency baking situations!

Now here’s my little secret – while I call these “peach” pies, you can absolutely use whatever pie filling makes your heart sing. I’ve made incredible versions with:

• Cherry pie filling (those ruby red jewels look stunning)
• Apple pie filling (especially cozy in fall)
• Blueberry pie filling (my husband’s favorite)

The possibilities are endless, but peach will always have a special place in my kitchen – it’s what started this whole delicious obsession!

Equipment You’ll Need

One of the best things about these mini pies? You probably already have everything you need! Here’s what I grab from my kitchen:

• A standard baking sheet (no fancy pans required)
• Your trusty oven (preheated to 375°F)
• A tablespoon measure (or just eyeball it – I won’t tell!)

That’s seriously it! No mixer, no rolling pin, no special tools. Just the basics for instant pie magic.

How to Make Two Ingredient Mini Peach Pies

Okay, let’s get to the fun part – turning those two simple ingredients into golden, flaky pockets of peach perfection! I promise it’s easier than you think, and once you’ve made these once, you’ll have the process memorized forever.

Step 1: Prep the Dough

First, preheat your oven to 375°F (190°C) – this gives it time to get nice and toasty while you assemble the pies. Now grab that tube of crescent dough (you know the one that always pops open with that satisfying “whoosh” sound?). Unroll it carefully on a clean surface – you’ll see those perfect perforated triangles just waiting to become mini pie crusts.

Gently separate the dough triangles along the perforations. Don’t worry if they tear slightly – these are rustic little pies, and imperfections just add character! I like to arrange them on my baking sheet at this point so I can visualize how many I’m making.

Step 2: Add the Filling

Now for the star of the show – that luscious peach filling! Open your can and give it a quick stir to distribute those juicy peach chunks evenly. Using a tablespoon measure (or just a regular spoon – I’m not judging!), place about 1 tablespoon of filling onto each dough triangle.

The key here is to keep the filling near the wider end of the triangle, leaving about half an inch of clean dough at the edges. Too much filling and they’ll burst open in the oven (trust me, I learned this the messy way!). Just enough filling gives you that perfect peach-to-dough ratio in every bite.

Step 3: Roll and Bake

Here’s where the magic happens! Starting at the wide end (where you placed the filling), gently roll up each triangle toward the pointy tip. Don’t roll too tightly – you want those flaky layers to have room to puff up beautifully in the oven.

Place your rolled pies back on the baking sheet, pointy side down, spacing them about an inch apart. Pop them in your preheated oven and set a timer for 11-13 minutes. You’ll know they’re done when they turn that perfect golden brown color – the edges will be slightly crisp while the centers stay soft and pillowy.

Let them cool for just a minute or two (if you can resist!), then serve warm. Watch how fast they disappear – I guarantee you’ll be making another batch before you know it!

Tips for Perfect Two Ingredient Mini Peach Pies

After making dozens (okay, maybe hundreds) of these mini pies, I’ve picked up some tricks that make them foolproof every time:

• Don’t overfill! That tablespoon measure isn’t just a suggestion – too much filling makes them burst open like little peach volcanoes in the oven.
• Watch the clock: Set your timer for 11 minutes and check – you want golden edges but still slightly soft centers.
• Let them rest: Resist eating them piping hot! A 2-minute cool-down lets the filling set so it doesn’t burn your tongue (another lesson I learned the hard way).
• Get creative with shapes: Sometimes I pinch the ends closed before baking to make cute little peach pockets instead of traditional crescents.

The best part? Even the “mistakes” still taste amazing – that’s the beauty of simple baking!

Variations for Two Ingredient Mini Pies

Oh, the possibilities with these little pies! While peach will always be my first love, I’ve had so much fun playing with different fillings. Cherry pie filling turns them into ruby-red jewels that look stunning on a dessert tray. Apple filling gives you all those cozy fall vibes – especially delicious with a sprinkle of cinnamon sugar before baking.

For special occasions, I’ll dust them with powdered sugar or drizzle with vanilla glaze. My kids go wild when I add a tiny scoop of vanilla ice cream on top while they’re still warm. The best part? You can mix and match fillings in one batch – I call it my “fruit salad” version when I’m feeling extra creative!

Serving and Storing Two Ingredient Mini Peach Pies

You’ll want to serve these little peach pies warm – that’s when the flaky crust and gooey filling are at their absolute best! I usually let them cool just enough so they won’t burn fingers (about 2 minutes), then watch them disappear. If you have leftovers (unlikely in my house!), pop them in an airtight container at room temperature for up to 2 days.

To bring back that fresh-from-the-oven magic, I reheat them for 30 seconds in my toaster oven or microwave. Pro tip: If using the microwave, place them on a paper towel to absorb any excess moisture that might make the crust soggy. They’re almost as good as new!

Nutritional Information for Two Ingredient Mini Peach Pies

Let’s get real – we’re not eating these mini pies for their health benefits! But it’s nice to know what you’re enjoying. Each little peach pie (made exactly as I do with standard brands) comes in at about:

• 180 calories
• 12g sugar (mostly from that delicious peach filling)
• 8g fat (thank that buttery crescent dough)
• 25g carbs – perfect for a sweet little treat

Keep in mind these numbers can vary based on the specific brands of pie filling and dough you use. I always say – life’s too short not to enjoy simple pleasures like these! Just maybe don’t eat the whole batch yourself… unless it’s been that kind of day.

Frequently Asked Questions

I get asked about these mini peach pies all the time – here are the most common questions that pop up:

Can I use homemade pie filling?
Absolutely! While canned filling makes this recipe super quick, homemade works beautifully. Just make sure it’s thick enough – runny filling will leak out during baking. I like to cook mine down a bit extra for these pies.

How do I prevent leakage?
Two tricks: don’t overfill (stick to that tablespoon measure!), and make sure to pinch the edges closed if you’re getting lots of oozing. A little leakage is normal though – I call those the “caramelized bits” and they’re delicious!

Can I make these ahead of time?
They’re best fresh, but you can prep the unbaked rolls and refrigerate for a few hours before baking. The dough might not puff quite as much, but they’ll still taste amazing.

Have you tried these yet? I’d love to hear how they turned out for you – tag me if you share photos or leave a comment with your favorite filling variation!

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