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Let me tell you about my favorite kitchen rescue recipe. You know those moments when your friend texts 'I'm dropping by!' and panic sets in? That's how I discovered these adorable mini peach pies. One day, with just two ingredients in my pantry and 20 minutes to spare, I stumbled upon what has become my most requested 'I can't believe it's that easy' dessert. It's like having a secret superpower in your back pocket - or should I say, your pantry!
The other day, my neighbor caught a whiff of these baking and literally came knocking at my door. Now it's become our little tradition - she brings coffee, I 'whip up' these pies, and we pretend we're at a fancy café.
Essential Ingredients
- Canned cinnamon rolls: They're not just for breakfast anymore, folks
- Peach pie filling: Your shortcut to summer sweetness any time of year
- The magical icing packet: Because everything's better with a drizzle
- A humble muffin tin: The real hero of this story
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Detailed Instructions
- First Magic
- Listen, the hardest part is honestly waiting for the oven to preheat. While that's happening, grab your muffin tin and give it a good coating of non-stick spray. Trust me on this one - stuck pies are sad pies.
- Dough Dreams
- Pop open that can of cinnamon rolls (yes, it still makes me jump every time!) and start playing with the dough. Each roll gets to become a little pie crust. I like to think of it as giving them a promotion.
- Sweet Surprises
- Building Little Treasures
- Here's where the fun really starts.
- Each little dough circle gets tucked into its own muffin cup space. I love watching them transform into perfect little vessels for peachy goodness. Sometimes my kids help with this part - their tiny fingers are actually perfect for shaping the dough cups.
Last week, I taught my six-year-old niece how to make these. Her face lit up when she saw how the dough 'magically' turned into little cups. Now she tells everyone she's a 'professional pie maker.'
Perfect Partners
These little pies love to cozy up next to a scoop of vanilla ice cream. On chilly mornings, I've been known to serve them with coffee for breakfast - because who says pies are just for dessert?
Sweet Switch-Ups
Sometimes I'll chop up fresh peaches when they're in season and mix them with the canned filling. Other times, I'll sprinkle a little cinnamon sugar on top before baking, or add a tiny pinch of nutmeg to the filling. The possibilities are endless!
Keeping Them Fresh
Store these little darlings in an airtight container if they last that long (spoiler alert: they usually don't). They're best the day they're made, but a quick 10 seconds in the microwave brings back that fresh-baked magic.
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Kitchen Wisdom
- Let them cool just enough so you don't burn your tongue - I speak from experience!
- A plastic fork makes the perfect icing drizzler
- The muffin tin might look messy after baking, but a soak in warm water makes cleanup a breeze
- Always make extra - they disappear faster than you'd think
You know what I love most about these pies? They remind us that sometimes the best things in life are the simplest. They've become my go-to for everything from last-minute playdates to fancy dinner parties. Everyone loves them, nobody believes how easy they are, and they never fail to make people smile. And isn't that what sharing food is all about?
Frequently Asked Questions
- → Can I use different pie fillings?
- Yes, any canned pie filling works well in this recipe.
- → Why cut up the peach pieces?
- Smaller pieces fit better in mini pies and make them easier to eat.
- → Can I make these ahead?
- Yes, store up to 2 days at room temp or 5 days refrigerated.
- → Do I have to grease the muffin tin?
- Yes, greasing prevents sticking and makes removal easier.
- → Can I use homemade pie filling?
- Yes, any thick fruit pie filling will work in this recipe.