Mini Potted Peach Melba Pies Recipe

This Mini Potted Peach Melba Pies recipe combines juicy peaches, sweet raspberries, and warm cardamom inside buttery homemade pastry baked in charming individual jars. Featured on Flour Power 2 with Jessica McGovern, these rustic fruit pies are bursting with fresh summer flavor and make a stunning dessert for entertaining, brunches, holidays, or cozy gatherings.

The Inspiration

The classic Peach Melba dessert, traditionally made with peaches, raspberries, and cream, has long been celebrated for its elegant balance of fruity sweetness and bright berry flavor. Inspired by this timeless dessert combination, these Mini Potted Peach Melba Pies transform the iconic flavors into comforting handheld-style baked pies with flaky pastry and warm spiced filling.

On Flour Power 2, Jessica McGovern highlights baking recipes that combine creativity with approachable techniques, and these miniature pies perfectly reflect that style. Baking the pies inside small preserving jars gives them a rustic yet elevated presentation that feels perfect for modern entertaining and seasonal dessert tables.

Ingredients

Crust

• 2 cups (480 ml) flour
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) sugar
• 1 cup (240 ml) cold butter, cubed
• 1/3 cup (80 ml) shortening
• 3-5 tablespoons (45-75 ml) cold water
• 2 tablespoons (30 ml) apple cider vinegar
• 1 egg, for egg wash
• 1 tablespoon (15 ml) water, for egg wash
• ¼ cup (60 ml) sugar, for sprinkling

Peach Melba filling

• 5-6 large ripe peaches
• 1 ½ cups (360 ml) ripe raspberries
• 1 teaspoon (5 ml) lemon zest
• ¼ cup (60 ml) flour
• 2 tablespoons (30 ml) sugar
• ¼ cup (60 ml) brown sugar
• ¾ teaspoon (4 ml) ground cardamom
• ½ teaspoon (2.5 ml) salt
• 2 tablespoons (30 ml) butter, divided

Method

• Let’s get baking!

To make the crust

• Add flour, salt and sugar to a large bowl and whisk to combine.
• Add butter and shortening.
• Toss ingredients and briskly rub with your hands until clumps form.
• Drizzle in 3 tablespoons (45 ml) of cold water, then add the apple cider vinegar.
• Fold and press dough until you can form it into a ball, adding more water if needed.
• Break ball in half and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

To make the Peach Melba filling

• Peel and pit peaches.
• Dice peach flesh and add to a bowl.
• Mash raspberries and add to peaches and stir to combine.
• Add lemon zest, flour, sugar, brown sugar, ground cardamom, and salt and stir to combine.
• Set aside.

To combine

• Unwrap disks of dough and place on a lightly floured surfaced.
• Flour a rolling pin and roll out one disk.
• Use the mouth of a small preserving jar to cut out four rounds of dough (these will be the pie tops).
• Roll out second disk of dough and cut out 4 larger circles (these will be the base layers of the pies). Press the larger dough circles into each jar to create the crust. Use scraps to fill in any gaps. Trim off any excess crust.
• Divide filling between 4 jars. Dot each jar with a ½ tablespoon (7.5 ml) of butter. Place a pie top on each jar and pinch or crimp the edges together using a fork or your fingers. Using a sharp paring knife, slice a small “x” in the middle of each crust.
• Whisk the egg together with the water to form an egg wash. Using a pastry brush, apply egg wash to each pie. Sprinkle each pie with sugar. Bake at 350 F (175 C) for 20 minutes or until filling is bubbling and crust is golden brown.
• Serve warm or cooled.

Serving Suggestions

Serve the pies warm with vanilla ice cream, whipped cream, or crème fraîche for a classic fruit pie pairing. The creamy toppings contrast beautifully with the warm bubbling fruit filling and flaky crust.

These pies pair exceptionally well with tea, coffee, sparkling wine, or dessert cocktails featuring peach or berry flavors. Their fruity profile also complements brunch menus that include pastries, fresh fruit, and lighter savory dishes.

For elegant entertaining, serve the pies directly in their preserving jars with decorative spoons and linen napkins to highlight their rustic bakery-style presentation. They also work beautifully on dessert tables alongside tarts, galettes, and fruit pastries.

Final Thoughts

This Mini Potted Peach Melba Pies recipe is a perfect blend of rustic comfort and elegant presentation. Combining juicy peaches, tart raspberries, warm cardamom, and buttery pastry creates a dessert that feels both nostalgic and refined.

Featured on Flour Power 2 with Jessica McGovern, these individual fruit pies showcase how classic flavors can be transformed into visually stunning desserts without sacrificing homemade charm. Their flaky crust, bubbling filling, and charming jar presentation make them unforgettable for gatherings and celebrations alike.