Make a pate brise, cut rounds and press into the muffin cups.
Then I would make a cooked filling....because you won't be able to bake the mini pies long enough to cook the filling and you want the filling not too drippy so it runs all over.
I would cut up peaches to equal 2 cups....chop them pretty small....then stir in 2/3 cups sugar and 3 T corn starch, and bring to a simmer and simmer about 4 minutes until thick....allow to cool. Fill the mini crusts with the peach goop and bake at 375, preheated about 12 to 15 minutes.
Test with 2 mini pies and see if they are brown enough...if nor try 20 minutes....but I think that will be too long.
Top with whipped cream and serve.
Linda c

I agree with LindaC, pre-cook the filling because you won't be able to bake the little muffin/pies long enough to cook the peaches through.

I'd prepare the peach filling just like LindaC, although I might add a bit of cinnamon, that's what my recipe calls for. Cut rounds of pastry dough that will fit the muffin cups, either the sweeter dough or your favorite pie crust, press into the cups, add the filling and bake at 375, although I'm not sure 12 minutes will be enough, I'd go 15, then check.

Or, you could bake the crusts by themselves, then add a peach half to each pastry shell and brush with melted apricot or peach or raspberry preserves and add a sprinkle of slivered almonds if it suits you.

Yum, it sounds good, peach pie.

Annie

Thank you both so much. Off now to try it out.
Sapphires

How is she going to get them out of muffin cups? Little tart cups might be easier because the sides are sloped more?

Hmmm....
Maybe bake the mini shells and remove from the tart tins....then fill with precooked filling and top with whipped cream....
I have done that with various Mousse's...went over very well and looked lovely on a couple of cake stands stacked up.
Linda C

Depends on what kind of peaches.
If I had really good fresh peaches, I would make fresh peach pies, not a cooked peach filling.
Make a peach glaze with some pureed peaches, sugar & cornstarch.
Make your pastry and blind bake it in the foil muffin liners.
Cut the fresh peaches in very small pieces.
Mix into cooled glaze.
Fill the pastry cups.
Chill.
Serve with whipped cream.
The frozen puff pastry cups work well for this, too.
Rusty

Ever see good fresh peaches in the northern hemisphere in early may?

Nope, I haven't. Maybe canned peach halves in prebaked shells, with that glaze?

Actually, I've made little pies in muffin tins and the pastry has enough "grease" that they pop right out. I might use a parchment paper round in the bottom for insurance though, then run the knife around the edge and slide 'em out...

Annie

I'm fussy about peaches.
Don't like canned or frozen cling peaches at all.
They seem to have no flavor.
I have used canned freestone peaches, well drained.
Use drained liquid to make the glaze.
Almost as good as fresh.

Rusty

Cling? Freestone? I've never seen a choice in canned or frozen?

I've never seen frozen freestone peaches.
But there might be some company that has them.
Delmonte has sliced freestone peaches in heavy syrup that are very good.
I've also had them from other lesser-known companies.
Just don't remember right now just what the company name was.

Here is a link that might be useful: Freestone

Hi Everyone,
I ended up making a two crust mini pies using ready made crust. I cut out circles of dough. I did pre-cook the peaches as suggested. The 3T of cornstarch made it a little to thick so I use some apple juice to thin it out a little. I did bake at 375 as suggested for 20 mins. The pies were great and I served them with a good heaping of vanilla ice cream. It's just me and hubby here so to make a whole pie is not for me. Thank you so much for your help.
Sapphires

Sapphires, I'm glad it turned out well, I love peach pie. Yours sounds delicious.

Annie