Preheat your oven to 350 degrees.
Using a biscuit cutter or cookie cutter, cut your pie crust into small circles, just a tad bit bigger than the size of the mini muffin tin holes.
Place the pie crust into the muffin tin and add a teaspoon of peach pie filling.
If you're feeling fancy, add a lattice top to your mini peach pie, otherwise, leave as it for an open pie, or cut tiny shapes to lay on top of the filling, like so.
Bake at 350 degrees for about 15 minutes, or until crust begins to turn light golden brown.
I do not use a glaze or egg wash on my pie crust (I try to keep it as simple as possible to avoid excess calories), so it will not turn the golden brown you're used to seeing in pies. You can totally use a wash if you want!